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Mediterranean Quinoa Stuffed Zucchini - Bright, Fresh, and Satisfying

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium zucchini, halved lengthwise
  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium vegetable broth or water
  • 2 tablespoons olive oil, divided
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup Kalamata olives, pitted and chopped
  • 1/3 cup crumbled feta cheese (plus more for serving)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint (optional but lovely)
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and black pepper, to taste
  • Red pepper flakes, to taste (optional)
  • Plain Greek yogurt or tzatziki, for serving (optional)

Method
 

  1. Preheat the oven: Set to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
  2. Prep the zucchini: Halve each zucchini lengthwise. Use a spoon to scoop out the centers, leaving about 1/4 inch border. Chop the scooped flesh and set aside.
  3. Season and roast: Place zucchini boats cut-side up on the sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and roast for 12–15 minutes until just tender.
  4. Cook the quinoa: In a small pot, combine rinsed quinoa and broth. Bring to a boil, reduce to low, cover, and cook 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.
  5. Sauté aromatics: Heat remaining 1 tablespoon olive oil in a skillet over medium. Add onion and a pinch of salt; cook 3–4 minutes until softened. Stir in garlic and the chopped zucchini flesh. Cook 3–4 minutes until most moisture cooks off.
  6. Build the filling: In a large bowl, combine cooked quinoa, onion mixture, tomatoes, olives, feta, parsley, mint, lemon zest, lemon juice, oregano, cumin, and a pinch of red pepper flakes if using. Season with salt and black pepper. Taste and adjust lemon or herbs as needed.
  7. Stuff the boats: Spoon the quinoa mixture generously into each zucchini. Pack lightly so it holds together.
  8. Bake to finish: Return stuffed zucchini to the oven for 8–10 minutes, just to meld flavors and warm through. If you like a golden top, broil for 1–2 minutes at the end.
  9. Serve: Top with a little extra feta, a squeeze of lemon, and a spoonful of Greek yogurt or tzatziki if you like. Add a few fresh herb leaves for color.