Go Back
Homemade Greek-Style Stuffed Zucchini Boats (Feta, Olives) dish photo
Print Recipe Save it for later

Greek-Style Stuffed Zucchini Boats (Feta, Olives)

These Greek-Style Stuffed Zucchini Boats are fresh, flavorful, and packed with Mediterranean goodness—perfect for a healthy and satisfying meal!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course, Side Dish
Cuisine: Greek, Mediterranean
Keyword: Easy, Feta, Healthy, Olives, Quinoa, Vegetarian, Zucchini
Servings: 4 servings

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

Instructions

  • 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. Leave about a 1/4-inch thick shell so the boats hold their shape during baking. Set the scooped zucchini flesh aside.
  • 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. 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 gently but thoroughly until well combined.
  • 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.
  • Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to brown the tops slightly and cook the zucchini until 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!

Equipment

  • Medium Skillet
  • Baking Dish
  • Spoon

Notes

  • To avoid soggy boats, salt the hollowed zucchini halves and let them sit for 10 minutes before patting dry.
  • Substitute quinoa with couscous, bulgur, or rice for different grain options.
  • For a vegan version, replace feta with vegan cheese or omit it entirely.
  • Add cooked chickpeas or ground lamb for extra protein and heartiness.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven to maintain texture.