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Mediterranean Stuffed Zucchini Boats with Quinoa

Mediterranean zucchini boats filled with herbed quinoa, Kalamata olives, cherry tomatoes, and crumbled feta for a vibrant, oven-warmed main dish. Each boat is baked until tender, then topped with feta and fresh herbs for a bright finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 large zucchini Halved lengthwise.
filling base
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes Halved.
  • 0.5 cup Kalamata olives Sliced.
  • 0.25 cup red onion Finely diced.
  • 0.5 cup cucumber Diced.
  • 3 tbsp fresh parsley Chopped.
  • 2 tbsp fresh mint Chopped.
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 garlic Minced.
  • salt To taste.
  • pepper To taste.
topping
  • 0.75 cup feta cheese Crumbled.
  • extra fresh herbs for garnish Optional garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F. Set a sheet pan in the oven so the zucchini starts baking right away.
Create the zucchini boats
  1. Halve 4 large zucchini lengthwise and scoop out the centers, leaving about a 1/4-inch shell. Chop the scooped zucchini flesh and keep it for the filling.
First bake
  1. Brush the zucchini shells with 3 tablespoons olive oil and season with salt and pepper to taste. Bake cut-side down for 12 minutes until just tender, then flip right-side up.
Make the quinoa filling
  1. Mix cooked quinoa with cherry tomatoes, Kalamata olives, red onion, cucumber, chopped zucchini flesh, parsley, mint, olive oil, lemon juice, minced garlic, salt, and pepper to taste. Stir until the quinoa is evenly coated and the vegetables are distributed.
Fill and finish baking
  1. Fill each zucchini boat generously with the quinoa mixture. Return to the oven and bake for 8–10 minutes to warm through.
Top and serve
  1. Top the hot boats with crumbled feta cheese and extra fresh herbs for garnish. Serve immediately for the best contrast between warm quinoa and cool, fresh toppings.

Notes

Pro tip: scooped zucchini flesh makes the filling saucier—chop it fine so it blends through the quinoa. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because zucchini softens too much after thawing. For a dairy-light option, use a feta-style plant crumble instead of feta cheese.