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stuffed zucchini with quinoa, tomatoes and feta
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5 from 2 votes

Mediterranean Stuffed Zucchini Boats with Quinoa

Greek stuffed zucchini boats filled with quinoa, tomatoes and feta for a light, meatless meal.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: dinner
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Keyword: stuffed zucchini, zucchini boats
Servings: 4
Calories: 198kcal
Author: Erin


  • 3 zucchini sliced and seeds removed
  • ¼ cup dry quinoa rinsed
  • ½ cup water
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • ¼ teaspoon oregano
  • 1 cup grape tomatoes sliced
  • ¼ cup red onion diced
  • ½ cup chickpeas drained and rinsed
  • ¼ cup feta cheese or more
  • 2 tablespoon lemon juice
  • 2 tablespoon olive oil
  • Fresh basil for garnish


  • Preheat oven to 375°.
  • Combine quinoa and water and cook according to package instructions; then, stir in the dried spices (garlic, basil, oregano), along with the tomatoes, onion and chickpeas.
  • While quinoa is cooking, prepare the zucchini and place them face up in a baking dish.
  • Fill zucchini with quinoa mixture, then top it with cheese. Stir lemon juice and olive oil together, then drizzle it over top of the zucchini.
  • Bake zucchini for 30 minutes, or until the zucchini is cooked.
  • Serve with extra olive oil+cheese and enjoy!


-Can omit cheese to keep this vegan-friendly 
-Also delicious with a little bit of harissa drizzled over top


Calories: 198kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 123mg | Potassium: 606mg | Fiber: 4g | Sugar: 7g | Vitamin A: 644IU | Vitamin C: 35mg | Calcium: 91mg | Iron: 2mg