Name: Mediterranean Stuffed Zucchini Boats
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 medium zucchini; 1 cup cherry tomatoes, quartered; 1/2 cup cooked quinoa; 1/4 cup crumbled feta cheese; 1/4 cup Kalamata olives, pitted and chopped; 2 tbsp extra-virgin olive oil; 2 tbsp pine nuts; 2 garlic cloves, minced; 1/4 cup fresh parsley, chopped; 1/2 tsp dried oregano; 1/2 tsp sea salt; 1/4 tsp freshly ground black pepper; Zest of 1 lemon; 1 tbsp lemon juice

Mediterranean Stuffed Zucchini Boats

SeededMango3138

These Mediterranean Stuffed Zucchini Boats are a bright, fresh way to enjoy summer squash, perfect for Manitoba's clear, mild evenings. Roasting the zucchini before stuffing ensures tender, flavorful boats that hold their shape. The filling is a vibrant mix of juicy cherry tomatoes, briny olives, nutty quinoa, and creamy feta, accented by toasty pine nuts, lemon zest, and fresh herbs. Each bite offers a balance of savory, tangy, and herby notes, with just the right amount of crunch. Serve these as a satisfying vegetarian entree or a colorful side at any summer gathering.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Trim ends from zucchini and slice each in half lengthwise. Using a spoon, scoop out the centers, leaving a 1/4-inch shell. Reserve 1/2 cup of the scooped flesh and chop it finely.
Arrange zucchini halves cut side up on the prepared baking sheet. Brush lightly with 1 tbsp olive oil and sprinkle with salt and pepper. Roast for 12 minutes to par-cook and soften slightly.
While zucchini roasts, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add garlic and reserved chopped zucchini flesh, sauté 2 minutes until fragrant and softened.
Add cherry tomatoes to the skillet and cook 3-4 minutes, until they begin to soften. Stir in cooked quinoa, olives, oregano, lemon zest, and lemon juice. Cook 2 minutes to combine flavors. Remove from heat and let cool slightly.
Stir feta, pine nuts, and parsley into the filling mixture.
Spoon the quinoa mixture evenly into the roasted zucchini boats. Return to oven and bake for 10-12 minutes, until heated through and tops are slightly golden.
Transfer to plates and garnish with extra parsley and a drizzle of olive oil if desired.