Stuffed Zucchini Boats Recipe
Prep Time:
Cook Time:
  • 3 medium zucchini
  • 3 tablespoons olive oil, divided
  • 2 teaspoons dried oregano, divided
  • ½ teaspoon garlic powder or granules
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper
  • ¾ cup cooked quinoa
  • ¾ cup garbanzo beans
  • ½ cup grape tomatoes, quartered
  • ½ cup feta cheese
  • ¼ cup Kalamata olives, halved
  • ¼ cup Italian parsley, chopped
  • zest of one lemon
  • 2 teaspoons lemon juice
  • ¼ cup fresh basil, slivered
  1. Preheat the oven to 350 F.
  2. Cut off the zucchini ends and cut the vegetable in ½ lengthwise.
  3. Brush about ½ tablespoon of oil across the zucchini flesh, then sprinkle them with 1 teaspoon of oregano, ¼ teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of pepper.
  4. Heat 1 tablespoon of oil in a skillet over high heat.
  5. When the oil is hot, lay the zucchini in the pan flesh side down and cook it for 5 minutes until charred.
  6. While the zucchini is cooking, oil and season the skin side with the remaining oregano, garlic powder, salt, and pepper.
  7. Flip the zucchini and cook it for 3 to 5 minutes until the skin side is also charred.
  8. Set the cooked zucchini aside to cool.
  9. Mix the remaining 1 ½ tablespoons of olive oil with the quinoa, garbanzo beans, tomatoes, feta, olives, parsley, lemon zest, and lemon juice, stirring to combine.
  10. Scoop the flesh out of the cooled zucchini and save it for another use.
  11. Fill each ½ zucchini with the quinoa mixture and place them one by one into a baking dish.
  12. Bake the zucchini boats in the oven for 20 minutes.
  13. Top the zucchini boats with fresh basil before serving.