Mediterranean Sunshine Stuffed Zucchini Boats

Recipe Introduction

Fancy a bit of sunshine on your plate, even when it's chucking it down outside? Ever wondered what to do with all those courgettes from the garden? My Mediterranean Stuffed Zucchini recipe is just the ticket.

It's like a mini-holiday in a dish, full of flavour and goodness.

A Taste of the Med in a Zucchini

This isn't just any stuffed courgette recipe, mind. We're talking Mediterranean sunshine . These baked stuffed zucchini boats are inspired by the flavours of Greece and Italy.

Think fresh herbs, tangy feta, and juicy sun-dried tomatoes.

From Sunny Shores to Your Kitchen

Greek Stuffed Zucchini Boats are a staple in many Mediterranean homes, often enjoyed as a light lunch or part of a mezze platter.

It's simple cooking at its finest. This recipe is medium difficulty. It takes around 1 hour from start to finish.

This recipe will yield 4 Zucchini Boats , enough for 2-4 people, depending on how hungry you are.

Why You'll Love These Zucchini Boats

Honestly, it's the flavour that gets me every time. These are seriously healthy stuffed zucchini boats . Packed with quinoa and veggies, it's a proper guilt-free pleasure.

And the best part? It makes a stunning centrepiece for any summer table. These Mediterranean Quinoa Zucchini Boats are a light, flavourful meal that will make you feel good from the inside out.

It's the perfect way to use up summer's bounty.

What You'll Need for Your Edible Boats

So, what's in these beauties? Don't worry, nothing too fancy. You'll need a couple of decent-sized zucchini, some quinoa, the usual Mediterranean suspects (olives, tomatoes, feta), and a few fresh herbs.

Let's dive into the ingredient list!

Alright, let's dive into the nitty-gritty of what you'll need to make these Mediterranean Stuffed Zucchini Boats sing! Honestly, it’s all pretty straightforward. Nothing too fancy.

Mediterranean Sunshine Stuffed Zucchini Boats Recipe Card

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Preparation time:25 Mins

Cooking time:35 Mins

Servings:4 Zucchini Boats

Ingredients:

• 2 medium-large zucchini, about 8 inches long (approx. 500g total)
• 1 tablespoon olive oil (15 ml)
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (15 ml)
• 1/2 medium yellow onion, finely chopped (approx. 75g)
• 2 cloves garlic, minced
• 1/2 cup uncooked quinoa, rinsed well (approx. 100g)
• 1 cup vegetable broth (240ml)
• 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped (approx. 30g)
• 1/4 cup Kalamata olives, pitted and chopped (approx. 40g)
• 1/4 cup crumbled feta cheese (approx. 30g)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1 teaspoon lemon zest
• Salt and pepper to taste

Instructions:

• Halve the zucchini lengthwise. Scoop out the flesh, leaving a 1/4-inch border. Season the zucchini boats with olive oil, salt, and pepper.
• Sauté the onion and garlic in olive oil. Add the quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, until the quinoa is cooked and the liquid is absorbed (about 15 minutes).
• Fluff the cooked quinoa with a fork. Stir in the sun-dried tomatoes, olives, feta cheese, parsley, mint, and lemon zest. Season with salt and pepper to taste.
• Generously spoon the quinoa filling into the zucchini boats, mounding it slightly.
• Place the stuffed zucchini boats in the prepared baking dish. Bake in a preheated oven until the zucchini is tender and the filling is heated through (about 20 minutes).
• Let cool slightly before serving.

Nutrition Facts

Calories:375

Fat:20g

Fiber:5g

Recipe Info

Category:Main Course

Cuisine:Mediterranean

Ingredients & Equipment

Main Ingredients for a Mediterranean Feast

Want to create Baked Stuffed Zucchini Boats ? You'll need these key ingredients. Here's what you need, measurements and all.

• Zucchini Boats: 2 medium-large zucchinis, about 8 inches long (approx. 500g total). Choose firm ones that are a lovely green.

• Olive Oil: 1 tablespoon (15 ml) for the zucchini and another 1 tablespoon for the filling. Good quality extra virgin makes a difference!

• Seasoning: 1/4 teaspoon sea salt and 1/4 teaspoon black pepper, to taste.

• Quinoa Filling is the key

  • Quinoa: 1/2 cup uncooked quinoa, rinsed well (approx. 100g ). Rinsing is important!
  • Veggie Broth: 1 cup (240ml).
  • Aromatics: 1/2 medium yellow onion, finely chopped (approx. 75g ) and 2 cloves garlic, minced.
  • Sun-Dried Tomatoes: 1/4 cup oil-packed, drained and chopped (approx. 30g ). Use good quality ones!
  • Kalamata Olives: 1/4 cup , pitted and chopped (approx. 40g ).
  • Feta: 1/4 cup crumbled feta cheese (approx. 30g ). Look for a creamy Greek feta if you can find it, you will make a fantastic Feta Stuffed Zucchini Recipe
  • Fresh Herbs: 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh mint. Fresh is always best, you know?
  • Lemon Zest: 1 teaspoon .

Seasoning Notes for that Mediterranean Zing

This is where the magic happens! We're going for that classic Mediterranean vibe.

For a Vegetarian Stuffed Zucchini Mediterranean , you'll want to focus on fresh flavors. Think bright, zesty, and herby. The sun-dried tomatoes and Kalamata olives add a lovely saltiness and depth.

Don't be shy with the lemon zest! A pinch of red pepper flakes adds a nice kick, if you're feeling brave.

Equipment Needed for Smooth Sailing

You don't need a fully stocked kitchen for these Healthy Stuffed Zucchini Boats . Just a few essentials.

• Baking Dish: Large enough to hold the Zucchini With Cheese boats comfortably.
• Small Saucepan: For cooking the quinoa.
• Large Spoon: For mixing and stuffing.
• Small Bowl: For prepping ingredients.
• Sharp Knife: This is a must!
• Measuring Cups and Spoons: Obvs.

If you don't have a fancy baking dish, a casserole dish will do just fine. You can use a fork to scoop out the zucchini flesh if you don't have a melon baller.

We're aiming for Mediterranean Diet Zucchini Recipe perfection, not perfectionism.

Cooking the Mediterranean Stuffed Zucchini Magic

Alright, let's talk about how we're going to cook these bad boys! I mean, these Mediterranean Sunshine Stuffed Zucchini Boats .

It's way easier than you think. Think of it like building a little edible boat, filled with sunshine and deliciousness.

Prep Steps: Your Mise en Place Mission

First things first, we gotta get organised, yeah? Essential mise en place ! Chop your half an onion (approx. 75g ).

Mince your two cloves of garlic . Rinse that half cup (approx. 100g) of quinoa until the water runs clear. It's like giving it a little spa day before it gets all herbed up! This saves time later, trust me.

And hey, watch your fingers when you're chopping. Nobody wants a finger sandwich instead of Greek Stuffed Zucchini Boats !

Step-by-Step: Building Your Healthy Stuffed Zucchini Boats

Here’s how it all goes down. I've made this so many times, I could probably do it with my eyes closed (but don't, please don't).

1. Zucchini Prep: Slice those two zucchini in half lengthwise. Scoop out the insides, leaving a 1/4-inch border . Rub them with 1 tablespoon (15 ml) olive oil , 1/4 teaspoon salt , and 1/4 teaspoon pepper .

2. Quinoa Time: Sauté the onion and garlic in 1 tablespoon (15 ml) olive oil . Add the rinsed quinoa and 1 cup (240ml) vegetable broth .

   Bring it to a boil, then simmer for around 15 minutes , until the quinoa is cooked and the broth's gone.

3. Flavor Bomb: Fluff that quinoa with a fork. Stir in 1/4 cup (approx. 30g) chopped sun-dried tomatoes , 1/4 cup (approx.

   40g) chopped Kalamata olives , 1/4 cup (approx. 30g) crumbled feta , 2 tablespoons chopped parsley , 1 tablespoon chopped mint , and 1 teaspoon lemon zest .

   Season with salt and pepper.

4. Stuff It: Load up those Zucchini With Cheese with the quinoa mixture, mounding it high. Don't be shy!

5. Bake Time: Pop them in a baking dish and bake at 375° F ( 190° C) for about 20 minutes . You want the zucchini tender, and the filling hot.

Pro Tips: Secret Agent Cooking

• Don't drown the quinoa! Too much water makes it mushy. You want fluffy, not baby food.
• Taste the filling before you stuff. Need more lemon? Salt? Now's your chance.
• Got tough zucchini? Give 'em a 10-minute head start in the oven before stuffing.

So there you have it. Now go and make some delicious Baked Stuffed Zucchini Boats ! Who knows? Maybe you'll even end up creating your own signature Feta Stuffed Zucchini Recipe ! Enjoy.

Recipe Notes That'll Make You a Kitchen Rockstar

Right then, let's chat about some extra bits and bobs that'll make your Mediterranean Stuffed Zucchini Boats absolutely banging. Honestly, cooking should be fun and these little tips can help you avoid a right old kitchen disaster!

Ace Presentation Ideas

Plating and Presentation Ideas

Fancy schmancy, or "that'll do"? You get to choose! A sprinkle of fresh parsley elevates your Baked Stuffed Zucchini Boats .

A lemon wedge adds a pop of colour. For extra zing, serve each boat on a bed of vibrant rocket leaves.

It's like a little holiday on a plate, innit?

Complementary Sides or Beverages

A simple Greek salad is just the ticket with this. The juicy tomatoes and cucumber cut through the richness. Want something different? Try a cool glass of homemade lemonade.

Or, if you're feeling fancy, a crisp glass of white wine goes down a treat. Perfect with your Vegetarian Stuffed Zucchini Mediterranean .

Storing Like a Pro

Refrigeration Guidelines

Leftover Mediterranean Stuffed Zucchini ? No worries! Pop them in an airtight container and into the fridge. They'll keep for up to three days .

Just make sure they've cooled down completely first.

Freezing Options (If Applicable)

While freezing is an option, I wouldn't recommend it. The zucchini can get a bit mushy when defrosted. If you must freeze, wrap each boat tightly in cling film before putting them in a freezer bag.

Remember to consume within 2 months.

Reheating Instructions

Reheat your Greek Stuffed Zucchini Boats in the oven at 175 degrees Ceus until warmed through. You can also microwave them, but the texture might change a bit. Honestly, the oven's best.

Mix It Up

Dietary Adaptations

Feeling vegan? Simply skip the feta or use a vegan alternative. Need gluten-free? This recipe is already naturally gluten-free as long as you use gluten-free veg stock.

Easy peasy. Enjoy these Stuffed Zucchini Boats Healthy !

Seasonal Ingredient Swaps

Courgettes always make me think of summer! In Autumn, butternut squash works wonders. During winter try using pumpkin. In spring, why not try asparagus! This makes it a great base for using whatever seasonal ingredients you have to hand.

This adds a lovely depth of flavor to the Summer Squash Stuffed with Herbs and Feta .

Get the Lowdown

Simplified Nutrition Information

Each Mediterranean Stuffed Zucchini Boat is packed with goodness. Think protein from the quinoa, vitamins from the vegetables, and healthy fats from the olive oil. It's a proper feel-good meal.

Key Health Benefits

This recipe is a great way to sneak in extra veggies. Plus, it's relatively low in calories and high in fiber. Bonus! Perfect as part of a Mediterranean Diet Zucchini Recipe .

So there you have it! A few extra tips to help you create the most amazing Mediterranean Sunshine Stuffed Zucchini Boats . Go on, give it a go. You've got this!