Mediterranean Stuffed Zucchini Boats
Halved zucchini are hollowed out, filled with herbed quinoa, cherry tomatoes, and Kalamata olives, then roasted until tender and finished with a drizzle of tahini. Lemon juice and fresh herbs keep the flavors bright and balanced. The dish is ready to serve in about 45 minutes.
Equipment
- Sharp knife
- Spoon or melon baller
- Large skillet
- Baking dish
- Mixing bowl
Ingredients
Main Ingredients
- 4 medium zucchinis look for firm, evenly sized zucchinis approximately 6 inches long
- 1 tablespoon extra virgin olive oil for sautéing
- 1 cup cooked quinoa cooled; tri-color quinoa adds visual appeal
- 1 cup cherry tomatoes halved; use heirloom for more color
- ⅓ cup Kalamata olives pitted and chopped
- ¼ cup red onion finely diced
- 2 cloves garlic minced
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh mint chopped
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice freshly squeezed
- ¼ teaspoon sea salt or to taste
- ⅛ teaspoon black pepper freshly ground
Tahini Drizzle (Optional)
- ¼ cup tahini creamy texture works best
- 2 tablespoons lemon juice
- 2 tablespoons warm water adjust to preferred drizzle consistency
- 1 pinch salt
Instructions
- Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing the base with olive oil or lining with parchment paper.
- Wash the zucchinis and slice each one in half lengthwise. Using a spoon or melon baller, carefully scoop out the inner flesh to create a 'boat,' leaving about 1/4 inch of zucchini around the edges for support. Reserve the scooped flesh and finely chop it.
- In a skillet over medium heat, warm the olive oil. Sauté the red onion for 2–3 minutes until it begins to soften. Add garlic and reserved chopped zucchini flesh. Cook for 3–5 minutes until fragrant and lightly golden.
- Transfer the sautéed mixture to a bowl. Add cooked quinoa, cherry tomatoes, olives, parsley, mint, lemon zest, lemon juice, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Stuff each zucchini half generously with the quinoa filling, pressing slightly to mound it. Place them snugly in the prepared baking dish.
- Bake uncovered for 25–30 minutes until zucchinis are tender and the tops are lightly crisp.
- While the boats are baking, whisk together tahini, lemon juice, warm water, and salt until smooth. Drizzle over warm zucchini boats before serving or serve on the side.
Notes
- Substitution Tip: Replace quinoa with couscous or cooked lentils for a protein variation.
- Flavor Booster: Add a pinch of cumin or smoked paprika to the sauté for a deeper aroma.
- Make-Ahead: Quinoa filling can be made a day in advance and kept refrigerated.
Nutrition
Calories: 243kcalCarbohydrates: 24gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 362mgPotassium: 802mgFiber: 5gSugar: 7gVitamin A: 854IUVitamin C: 55mgCalcium: 83mgIron: 3mg
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