Description
These Mediterranean Stuffed Zucchini boats are a flavorful and healthy vegetarian dish featuring zucchini filled with a savory mixture of sautéed vegetables, quinoa, olives, and cheeses. Baked to perfection until tender and golden, this recipe is perfect for a nutritious weeknight dinner or an impressive side dish.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchini
Filling
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, chopped
- 1/3 cup Kalamata olives, sliced
- 1/2 cup cooked quinoa or rice
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and prepare a baking dish by lining it with parchment paper or lightly coating it with olive oil to prevent sticking.
- Prepare the zucchini: Slice the zucchini in half lengthwise and carefully scoop out the centers with a spoon, leaving a thin border to create hollow zucchini boats. Finely chop the scooped-out zucchini flesh and set it aside for the filling.
- Sauté onion: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes, or until softened and translucent.
- Add garlic: Stir in the minced garlic and cook briefly, about 30 seconds, until fragrant but not browned.
- Cook zucchini flesh: Add the chopped zucchini flesh to the skillet and cook for 2 to 3 minutes, stirring occasionally, until slightly softened.
- Add remaining filling ingredients: Stir in the chopped cherry tomatoes, sliced Kalamata olives, cooked quinoa or rice, dried oregano, salt, black pepper, and red pepper flakes if using. Cook the mixture for a few minutes until the vegetables soften and the ingredients are well combined.
- Finish filling: Remove the skillet from the heat and stir in the chopped fresh parsley, crumbled feta cheese, and half of the grated Parmesan cheese, mixing thoroughly to combine.
- Stuff the zucchini: Spoon the prepared filling evenly into each hollowed zucchini boat and arrange them in the prepared baking dish. Sprinkle the remaining Parmesan cheese evenly over the tops.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the zucchini is tender and the cheese on top is lightly golden.
- Serve: Remove the zucchini boats from the oven and allow them to cool slightly before serving for best texture and flavor.
Notes
- You can substitute cooked rice with quinoa or couscous based on your preference.
- For a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Use gluten-free quinoa or rice to ensure the dish is gluten-free.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
- For a vegan option, omit the cheeses or substitute with vegan cheese alternatives.
