Greek Stuffed Zucchini Boats

Overhead close up of baked zucchini boats.

Course: Main Dish

Cuisine: Greek

Prep Time: 10

Cook Time: 22

Total Time: 30

Servings: people

Calories: 250kcal

Author: Platings and Pairings

Greek Stuffed Zucchini Boats come together in just 30-minutes. Stuffed with quinoa, feta, chickpeas, peppers and olives and flavored with lemon, garlic and oregano.

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Ingredients

½ cup quinoa
1 cup water
4 medium zucchini
1 teaspoon garlic powder
½ teaspoon dried oregano
½ red pepper diced
¼ cup red onion diced
2 Tablespoons olives sliced
1/2 cup chickpeas drained and rinsed
1/4 cup feta cheese
2 Tablespoons olive oil
2 Tablespoons lemon juice
Zest of one lemon
Salt to taste
Pepper to taste
Fresh parsley for garnish

Instructions

Rinse ½ cup quinoa under cold water and drain. Place rinsed quinoa and 1 cup water in a small saucepan. Bring to a boil, reduce to a simmer, cover and cook 10 minutes, or until water is absorbed. Transfer to a large bowl to cool slightly.
Meanwhile, preheat oven to 400 degrees.
Cut each of 4 medium zucchini in half horizontally, then scoop out the seeds. If they don’t lie flat, trim a thin strip from the bottom. Place them on a baking sheet or in a 9x13 casserole dish.
Combine cooked quinoa with 1 teaspoon garlic powder, ½ teaspoon dried oregano, ½ red pepper, ¼ cup red onion, 2 Tablespoons olives, 1/2 cup chickpeas , 1/4 cup feta cheese, 2 Tablespoons olive oil, 2 Tablespoons lemon juice and Zest of one lemon. Season with salt and pepper, to taste.
Bake until the zucchini is tender, about 12-18 minutes. Serve immediately, garnished with chopped parsley, if desired.

Notes

How to make ahead & store

Store any leftovers in an airtight container in the fridge for up to five days.
Reheat them in the microwave or in a 350-degree oven for 30 minutes. If reheating them in the oven, place them in a pan and wrap them tightly with foil.

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