Discover a delightful way to enjoy fresh zucchini with these stuffed zucchini boats. This recipe combines the wholesome goodness of quinoa, the juicy burst of cherry tomatoes, and the creamy tang of feta cheese. Perfect for a light lunch or a satisfying dinner, these zucchini boats are not only nutritious but also packed with flavor. With a simple preparation process, they make a great option for both novice and experienced cooks looking to create a gluten-free meal.
While most of the ingredients in this recipe are commonly found in many kitchens, you might need to pick up a few items if they're not already in your pantry. Quinoa is a versatile grain that you can find in the grains or health food section of your supermarket. Feta cheese, a crumbly and tangy cheese, is typically located in the cheese or dairy section. If you don't have cherry tomatoes, you can substitute with any small, sweet tomato variety.

Ingredients For Stuffed Zucchini Boats Recipe
Zucchini: A versatile summer squash that serves as the base for the boats, providing a mild flavor and tender texture.
Quinoa: A protein-rich grain that adds a nutty flavor and fluffy texture to the stuffing.
Cherry tomatoes: Small, sweet tomatoes that add a burst of juicy freshness to the dish.
Feta cheese: A crumbly, tangy cheese that enhances the flavor profile with its creamy texture.
Olive oil: A healthy fat that helps to bind the ingredients together and adds a rich flavor.
Oregano: A dried herb that brings an earthy, aromatic note to the stuffing.
Salt: A seasoning that enhances the natural flavors of the ingredients.
Black pepper: A spice that adds a hint of heat and depth to the dish.
Technique Tip for Perfect Zucchini Boats
When preparing the zucchini for this recipe, use a spoon or a melon baller to carefully scoop out the flesh, leaving about a quarter-inch thick shell. This ensures the zucchini boats are sturdy enough to hold the quinoa mixture without collapsing during baking. Additionally, you can chop the scooped-out zucchini flesh and add it to the quinoa mixture for extra flavor and to minimize waste.
Suggested Side Dishes
Alternative Ingredients
zucchinis - Substitute with eggplants: Eggplants have a similar texture and can be hollowed out to create a boat-like shape, making them a great alternative for stuffed dishes.
cooked quinoa - Substitute with cooked rice: Cooked rice, especially brown rice, provides a similar texture and can absorb flavors well, making it a suitable substitute.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent alternative to cherry tomatoes.
feta cheese - Substitute with goat cheese: Goat cheese offers a creamy texture and tangy flavor that can mimic the taste profile of feta cheese.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a good substitute for olive oil.
dried oregano - Substitute with dried thyme: Dried thyme offers a slightly different but complementary herbal flavor that can work well in Mediterranean-style dishes.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of saltiness with a slightly different mineral profile.
black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, though it is slightly milder and can be used interchangeably with black pepper.
Alternative Recipes Similar to Zucchini Boats
How to Store or Freeze Your Zucchini Boats
Allow the stuffed zucchini boats to cool completely at room temperature before storing. This prevents condensation from forming, which can make them soggy.
For short-term storage, place the zucchini boats in an airtight container. Layer them with parchment paper if stacking is necessary to avoid sticking. Store in the refrigerator for up to 3 days.
To reheat, preheat your oven to 350°F (175°C). Place the zucchini boats on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.
For freezing, first, flash freeze the zucchini boats by placing them on a baking sheet in a single layer. Freeze for about 1-2 hours until solid. This prevents them from sticking together.
Once frozen, transfer the zucchini boats to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.
When ready to enjoy, thaw the zucchini boats in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 15-20 minutes, ensuring they are heated thoroughly.
Avoid microwaving as it can make the zucchini mushy. The oven method retains the texture and flavor best.
If you prefer a crispier texture, consider broiling the zucchini boats for the last 2-3 minutes of reheating. Keep a close eye to prevent burning.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the stuffed zucchini boats on a baking dish, cover them with foil to prevent drying out, and bake for about 15-20 minutes until they're heated through and the feta cheese is slightly melty.
For a quick fix, use the microwave. Place the zucchini boats on a microwave-safe plate, cover with a microwave-safe lid or another plate to trap moisture, and heat on medium power for 2-3 minutes. Check and continue heating in 30-second intervals until warm.
If you prefer a crispy texture, try reheating them in an air fryer. Set the air fryer to 350°F (175°C) and heat the zucchini boats for about 5-7 minutes. This method will give the quinoa a delightful crunch.
On the stovetop, use a skillet over medium heat. Add a splash of olive oil to the pan, place the zucchini boats cut side down, and cover with a lid. Heat for about 5 minutes, then flip and heat for another 3-5 minutes until warmed through.
For a steamy option, use a steamer basket. Place the stuffed zucchini boats in the basket over simmering water, cover, and steam for about 10 minutes. This method keeps them moist and tender.
Essential Tools for Making Zucchini Boats
Oven: Used to bake the stuffed zucchini boats at a consistent temperature of 375°F (190°C).
Knife: Essential for cutting the zucchinis in half lengthwise and for any other chopping needed.
Spoon: Useful for scooping out the flesh of the zucchinis to create the boats.
Mixing bowl: Used to combine the quinoa, cherry tomatoes, feta cheese, olive oil, oregano, salt, and pepper.
Baking sheet: Provides a flat surface to place the stuffed zucchinis on for baking.
Measuring cups: Necessary for accurately measuring the quinoa, cherry tomatoes, and feta cheese.
Measuring spoons: Used to measure the olive oil, oregano, salt, and pepper precisely.
How to Save Time on This Recipe
Prepare the filling in advance: Make the quinoa mixture a day ahead and store it in the fridge. This way, you can quickly stuff the zucchini boats when you're ready to cook.
Use pre-cooked quinoa: Save time by using pre-cooked quinoa from the store or cook a large batch earlier in the week to use in various dishes.
Opt for pre-crumbled feta: Purchase pre-crumbled feta cheese to skip the step of crumbling it yourself.
Line the baking sheet: Use parchment paper or a silicone mat to line your baking sheet for easy cleanup.

Stuffed Zucchini Boats
Ingredients
Main Ingredients
- 4 zucchinis medium-sized
- 1 cup cooked quinoa
- 1 cup cherry tomatoes halved
- 0.5 cup feta cheese crumbled
- 2 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cut zucchinis in half lengthwise and scoop out the flesh to create boats.
- In a mixing bowl, combine quinoa, cherry tomatoes, feta cheese, olive oil, oregano, salt, and pepper.
- Stuff the zucchini boats with the quinoa mixture.
- Place the stuffed zucchinis on a baking sheet and bake for 25 minutes.
- Serve warm and enjoy!
Nutritional Value
Keywords
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