Greek-Style Stuffed Zucchini Boats (Feta, Olives)

If you’re looking for a vibrant, healthy, and utterly delicious meal that brings Mediterranean flavors to your table, these Greek-Style Stuffed Zucchini Boats (Feta, Olives) are exactly what you need. Packed with fresh ingredients like cherry tomatoes, feta cheese, and briny olives, this recipe is a fantastic way to enjoy zucchini in a new and exciting way. Whether you want a satisfying vegetarian dinner or a colorful side dish, these zucchini boats deliver on flavor and nutrition with every bite.

Why This Recipe Is a Must-Try

This Greek-Style Stuffed Zucchini Boats (Feta, Olives) recipe shines because it balances freshness, heartiness, and simplicity. The zucchini acts as a natural vessel for a savory filling made from quinoa, cherry tomatoes, feta, and olives, creating a harmonious blend of textures and flavors. Quinoa adds a nutty undertone and protein boost, making this dish filling enough for a main course.

The combination of garlic, red onion, and oregano infuses the boats with classic Mediterranean aromas, while the olive oil brings everything together with a luscious finish. Plus, it’s super easy to prepare and perfect for those busy weeknights or weekend entertaining.

If you love Mediterranean-inspired meals, you might also enjoy the bright, summery Greek Pasta Salad, which complements these zucchini boats beautifully.

Ingredients

• 4 medium zucchinis
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup black olives, sliced
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

How To Make Greek-Style Stuffed Zucchini Boats (Feta, Olives)

Step 1: Prepare the Zucchini

Begin by washing the zucchinis thoroughly. Cut each zucchini in half lengthwise, then use a spoon to carefully scoop out the seeds and some of the flesh, creating hollow boats. Be sure to leave about a 1/4-inch thick shell so the boats hold their shape during baking. Set the scooped zucchini flesh aside; you’ll incorporate it into the filling.

Step 2: Make the Filling

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped red onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes. Next, add the reserved zucchini flesh and cook for another 5 minutes until softened.

Remove the skillet from heat and transfer the mixture to a large bowl. Stir in the cooked quinoa, halved cherry tomatoes, sliced black olives, crumbled feta cheese, dried oregano, salt, and pepper. Mix everything gently but thoroughly until well combined.

Step 3: Stuff the Zucchini Boats

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with the remaining tablespoon of olive oil. Place the zucchini halves cut side up in the dish, then spoon the filling evenly into each zucchini boat, packing it slightly to ensure every bite is flavorful.

Step 4: Bake and Garnish

Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly and the zucchini to become tender but not mushy.

After baking, remove the zucchini boats from the oven and let them cool for a few minutes. Sprinkle freshly chopped parsley on top to add a bright, herbal note and a pop of color.

Serve warm and enjoy!

Common Mistakes to Avoid

• Over-scooping zucchini shells: Leaving the walls too thin can cause the boats to collapse during baking.
• Skipping pre-cooking the filling: Sautéing the onion, garlic, and zucchini flesh enhances flavor and ensures the filling isn’t watery.
• Using watery tomatoes: Cherry tomatoes are best; avoid large watery tomatoes that can make the filling soggy.
• Under-seasoning: Don’t forget to taste and adjust salt, pepper, and oregano to bring out the Mediterranean flavors.
• Baking at too high a temperature: This can burn the tops before the zucchini is cooked through; 375°F is ideal.

Variations and Customizations

• Protein boost: Add cooked chickpeas or ground lamb for a heartier version.
• Cheese swap: Use goat cheese or mozzarella instead of feta for a different flavor profile.
• Herbs: Fresh dill or mint can be used in place of parsley for an extra herbal twist.
• Spice it up: Add crushed red pepper flakes or a dash of smoked paprika for some heat.
• Grain alternatives: Substitute quinoa with couscous, bulgur, or rice based on your preference.

How to Store Leftovers

Store any leftover Greek-Style Stuffed Zucchini Boats (Feta, Olives) in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Microwaving is also an option, but baking helps maintain the zucchini’s texture and the filling’s flavors better.

If you want to freeze them, wrap each stuffed zucchini boat tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQ

Can I prepare Greek-Style Stuffed Zucchini Boats (Feta, Olives) ahead of time?

Absolutely! You can assemble the zucchini boats up to a day in advance and keep them covered in the fridge. When ready to serve, bake as directed. This makes it a great option for meal prep or entertaining.

Is quinoa necessary, or can I use another grain?

Quinoa adds a lovely texture and protein, but you can substitute it with couscous, bulgur, or even rice depending on what you have on hand or your dietary preference.

Can I make this recipe vegan?

Yes! Simply replace the feta cheese with a vegan cheese alternative or omit it altogether. Nutritional yeast can also add a cheesy flavor to the filling.

How do I prevent the zucchini from getting soggy?

Sautéing the zucchini flesh before mixing it into the filling helps remove excess moisture. Also, avoid overcooking the boats and consider salting the hollowed zucchini halves and letting them sit for 10 minutes to draw out water, then pat dry before stuffing.

Conclusion

This Greek-Style Stuffed Zucchini Boats (Feta, Olives) recipe is a fantastic way to bring Mediterranean flair to your kitchen with fresh, wholesome ingredients. The combination of quinoa, feta, olives, and herbs creates an irresistible filling, while the zucchini boats themselves provide a healthy and appealing presentation. Whether you’re looking for a quick weeknight meal or a dish to impress guests, these zucchini boats are sure to become a favorite.

For another delicious way to enjoy zucchini, check out these Panko Crisp Zucchini Parmesan Sliders that offer a crispy and cheesy alternative perfect for sharing.

Enjoy the rich flavors and simple preparation of this recipe – your taste buds will thank you!

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