Greek Stuffed Zucchini Boats

$- 4 medium zucchinis - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cup spinach, chopped - 1/2 cup feta cheese, crumbled - 1/4 cup Kalamata olives, pitted and chopped - 2 tablespoons fresh dill, chopped - 2 tablespoons olive oil - 1 tablespoon lemon juice - Salt and pepper to taste When I make Greek stuffed zucchini boats, I start with fresh zucchinis. They are the perfect vessel for all the tasty fillings. I use cooked quinoa for a hearty base. Quinoa adds protein and a nice texture. Cherry tomatoes bring a sweet burst of flavor. I like to halve them for the right size. Spinach adds color and nutrients. It cooks down nicely with the zucchini flesh. Feta cheese gives a creamy saltiness. The Kalamata olives add a briny touch that pairs well with the other flavors. Fresh dill brightens the dish and adds a hint of earthiness. I drizzle olive oil for richness and use lemon juice for a refreshing zing. Finally, I season with salt and pepper to enhance all the flavors. - Extra dill - Olive oil drizzle - Additional cherry tomatoes for presentation I love to garnish my zucchini boats with a sprinkle of extra dill. It makes the dish pop! A drizzle of olive oil adds a shiny finish and enhances flavor. Sometimes, I add a few extra cherry tomatoes on top for a colorful presentation. These small touches make the dish look as good as it tastes. {{ingredient_image_1}} - Preheat oven to 375°F (190°C). - Wash the zucchinis and slice them in half lengthwise. - Scoop out the center of the zucchinis to create boats. Keep the flesh for later use. I find that prepping the zucchinis is key to a great dish. This step gives you the perfect shape for stuffing. When you scoop out the flesh, make sure to leave some zucchini on the sides. It adds flavor and keeps the boats sturdy. - In a large skillet, heat the olive oil over medium heat. - Add the reserved zucchini flesh and cook for about 3-4 minutes until softened. - Stir in the chopped spinach and cook until wilted, about 2-3 minutes. - Add the cooked quinoa, cherry tomatoes, Kalamata olives, feta cheese, dill, lemon juice, and season with salt and pepper. Mix well. This filling is where the magic happens! The blend of zucchini, spinach, and quinoa gives you a healthy boost. The Kalamata olives and feta cheese bring that classic Greek taste. I love how the lemon juice brightens everything up. Make sure to stir well to combine all the flavors. - Spoon the filling evenly into each zucchini boat. - Place the stuffed zucchinis on a baking sheet lined with parchment paper. - Bake in the preheated oven for about 20-25 minutes, or until the zucchinis are tender and slightly golden on top. When you fill the zucchini boats, don’t be shy! Pack them full of the tasty mixture. This ensures every bite is bursting with flavor. Baking them gives a nice golden finish, making them look inviting. I enjoy serving these warm, right out of the oven. For the best filling, mix your ingredients evenly. This ensures every bite is full of flavor. Use a spoon to scoop out the zucchini flesh. Keep it even so each boat holds the same amount of filling. This way, they cook uniformly and taste great. Adjust your baking time based on how soft you want the zucchinis. If you like them firm, check around 20 minutes. For softer boats, leave them in for 25 minutes. Fresh herbs really boost the flavor. If you have fresh dill, use it! Dried herbs are okay, but fresh makes a big difference. If you don't have quinoa, you can use rice or couscous. Both work well in this dish. For cheese, try ricotta or vegan cheese if you want a different taste. These options still give you a creamy texture without losing the dish's essence. Pro Tips Choose Fresh Zucchini: Look for zucchinis that are firm, smooth, and free from blemishes for the best flavor and texture. Customize Your Filling: Feel free to add other vegetables or proteins like bell peppers or chickpeas to the quinoa filling for extra nutrition. Don’t Overbake: Keep an eye on the zucchinis while baking; they should be tender but not mushy for optimal taste and presentation. Garnish for Flavor: Add a sprinkle of extra feta or a squeeze of fresh lemon juice just before serving to enhance the dish’s freshness. {{image_2}} You can make Greek stuffed zucchini boats heartier. Try adding ground meat like turkey or chicken. This gives a rich flavor and boosts protein. If you prefer a vegetarian option, consider using tofu or chickpeas. Both options still add great taste and texture. Tofu soaks up flavors well, while chickpeas add a nice bite. Spice things up by adding chili flakes to your filling. This will give your dish a warm kick. You can also add more veggies. Diced bell peppers or chopped mushrooms mix well with the zucchini. They bring more color and taste to your meal. Feel free to get creative with herbs too, like oregano or basil. Pair your stuffed zucchini boats with a cool yogurt sauce. The creamy yogurt balances the flavors nicely. A side salad is another great choice. Fresh greens and a light dressing complement the dish perfectly. You can mix it with cucumbers or tomatoes for a refreshing crunch. After you enjoy your Greek stuffed zucchini boats, store any leftovers in the fridge. Place them in an airtight container. This helps keep the flavors fresh. Make sure to eat them within three to four days. To keep the texture nice, avoid stacking the boats. Lay them flat in the container. This prevents them from getting squished. If you want, you can cover them with plastic wrap for extra protection. You can freeze stuffed zucchini boats, both before and after baking. If you freeze them raw, prepare the filling and stuff the zucchinis. Place them in a freezer-safe container. When you're ready to cook, bake them straight from the freezer. Just add about ten more minutes to the cooking time. If you freeze them after baking, let them cool first. Wrap each boat in foil or plastic wrap. Place them in a freezer bag. When you want to eat them, thaw them in the fridge overnight. Reheat them in the oven at 350°F (175°C) until warm. This keeps the filling tasty and the zucchini tender. Stuffed zucchinis last about three to four days in the fridge. Check for signs of spoilage, like a bad smell or mushy texture. If you see any mold, throw them out. Always trust your nose and eyes; they help keep you safe. Zucchini boats are done when they are tender and slightly golden. A fork should easily pierce the zucchini. Look for a light golden color on top. This means the filling is also hot and ready to eat. I love to check them at the 20-minute mark. If they need more time, bake for another 5 minutes. Yes, you can prepare Greek Stuffed Zucchini Boats ahead of time. You can assemble them and keep them in the fridge until you are ready to bake. This makes meal prep easy and quick. Just cover them tightly with plastic wrap or aluminum foil. Bake them fresh when you are ready to eat. If you want to freeze them, do so before baking. Just thaw them in the fridge overnight and bake as usual. These zucchini boats pair well with many sides. Here are some great options: - A simple Greek salad with tomatoes, cucumber, and olives. - Tzatziki sauce for dipping adds a cool touch. - Crusty bread or pita to soak up any extra filling. - Roasted vegetables for a colorful plate. These sides enhance the meal and make it even more delicious. This blog covered Greek stuffed zucchini boats, from key ingredients to serving tips. You learned about the best filling, cooking methods, and how to store leftovers properly. If you follow these steps, your dishes will impress everyone. Enjoy experimenting with flavors and variations to make this dish your own. Remember, cooking is all about having fun and sharing tasty meals. With these tips, you can make delicious meals for family and friends. Happy cooking!$

Greek Stuffed Zucchini Boats

Delicious zucchini boats filled with a flavorful mixture of quinoa, vegetables, and feta cheese.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Greek

Servings 4

Calories 250 kcal

Ingredients

4 medium zucchinis
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 cup spinach, chopped
1/2 cup feta cheese, crumbled
1/4 cup Kalamata olives, pitted and chopped
2 tablespoons fresh dill, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
to taste salt and pepper

Instructions

Preheat your oven to 375°F (190°C).
Wash the zucchinis and slice them in half lengthwise. Using a spoon, scoop out the center of the zucchinis to create boats. Reserve the scooped out flesh for later.
In a large skillet, heat the olive oil over medium heat. Add the reserved zucchini flesh and cook for about 3-4 minutes until softened.
Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
Add the cooked quinoa, cherry tomatoes, Kalamata olives, feta cheese, dill, lemon juice, and season with salt and pepper. Mix well until everything is combined and heated through.
Spoon the filling evenly into each zucchini boat. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 20-25 minutes, or until the zucchinis are tender and slightly golden on top.
Remove from the oven and allow to cool for a few minutes before serving.

Notes

Serve the stuffed zucchini boats on a large platter, garnished with extra dill and a drizzle of olive oil for added flavor. Use colorful cherry tomatoes for a vibrant result!

Keyword quinoa, stuffed, vegetarian, zucchini