Garlicky Quinoa-Stuffed Zucchini Boats with Feta

Why You’ll Love This Recipe

• Golden, crunchy topping over a tender zucchini boat with a fluffy, garlicky quinoa filling.
• Fresh Mediterranean flavors from parsley, dill, lemon, tomatoes, and feta.
• Weeknight-friendly and meal-prep smart—components cook while the boats par-bake.
• Vegetarian main or hearty side with wholesome fiber and satisfying texture.

Grocery List

• Produce: 4 medium zucchini, 3 garlic cloves, 1 lemon, fresh parsley, fresh dill, 1–2 ripe tomatoes
• Dairy: Feta cheese
• Pantry: Quinoa, low-sodium vegetable broth, olive oil, panko breadcrumbs, dried oregano, red pepper flakes (optional), kosher salt, black pepper

Full Ingredients

For the zucchini boats

• 4 medium zucchini (about 2 lb total), halved lengthwise
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper

For the garlicky herbed quinoa filling

• 3/4 cup quinoa, rinsed well
• 1 1/2 cups low-sodium vegetable broth (or water)
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 cup finely chopped reserved zucchini flesh (squeezed dry if very wet)
• 1 cup small-diced ripe tomatoes, seeds removed if very juicy
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 3 ounces feta cheese, crumbled (about 3/4 cup)
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)

For the crunchy topping

• 1/2 cup panko breadcrumbs (use gluten-free if needed)
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• Pinch kosher salt

Optional garnishes

• Extra chopped parsley or dill
• Lemon wedges
• Additional crumbled feta

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

Step 2: Hollow the zucchinis and par-bake

Halve each zucchini lengthwise. Use a spoon to scoop out the seeds and a bit of flesh to form “boats,” leaving about 1/4 inch thickness all around. Finely chop 1 cup of the scooped flesh and set aside for the filling. Brush the cut sides of the zucchini boats with 1 tablespoon olive oil and season with a pinch of salt and pepper. Arrange cut-side down on the prepared sheet and bake for 10 minutes to jump-start tenderizing.

Step 3: Cook the quinoa

Meanwhile, rinse the quinoa under cold water in a fine-mesh strainer until the water runs mostly clear. Combine quinoa and broth (or water) in a saucepan and bring to a boil. Reduce to a gentle simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

Step 4: Sauté the garlic and zucchini flesh

While quinoa cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the chopped zucchini flesh and cook for 3–4 minutes, stirring occasionally, until just tender and most moisture cooks off. Remove from heat.

Step 5: Build the herby filling

In a large bowl, combine the fluffed quinoa with the garlicky zucchini mixture. Add the diced tomatoes, lemon zest, lemon juice, parsley, dill, 1/2 teaspoon kosher salt, black pepper, and red pepper flakes (if using). Fold gently to combine. Add the crumbled feta last and fold again to keep some creamy pockets throughout.

Step 6: Mix the crunchy topping

In a small bowl, combine panko, 1 tablespoon olive oil, dried oregano, and a pinch of salt. Toss until the crumbs look evenly moistened.

Step 7: Fill, top, and bake

Remove the par-baked zucchini from the oven and flip them cut-side up. Divide the quinoa mixture among the boats, gently pressing to mound it slightly. Sprinkle each with the panko mixture. Return to the oven and bake for 12–15 minutes, until the topping is golden and the zucchini is tender when pierced with the tip of a knife. For extra color, broil for 1 minute, watching closely.

Step 8: Rest and serve

Let the boats rest for 5 minutes so the filling sets slightly. Garnish with extra herbs, an extra crumble of feta, and a squeeze of lemon. Serve warm.

Pro Tips

• Rinse quinoa thoroughly to remove bitterness (saponins) and ensure a clean, nutty flavor.
• Seed juicy tomatoes and sauté the chopped zucchini flesh until moisture cooks off—this keeps the filling fluffy instead of watery.
• Par-bake the shells so they soften without overcooking the breadcrumb topping later.
• Fold in feta at the end to keep distinct creamy pockets rather than a uniformly mushy filling.
• For even crunch, make sure panko is well coated in oil; if needed, toast it briefly in a dry skillet before topping.

Variations

• Mediterranean Olive Boost: Stir 1/4 cup chopped Kalamata olives and 2 tablespoons chopped sun-dried tomatoes into the filling.
• Chickpea Power: Add 1 cup cooked chickpeas to the filling for extra protein; bake an additional 2–3 minutes.
• Dairy-Free/Vegan: Swap feta for 1/3 cup toasted pine nuts plus 2 tablespoons nutritional yeast, or use a plant-based feta.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat at 350°F (175°C) for 10–15 minutes until warmed through and crisp on top, or microwave gently and re-crisp under the broiler for 1 minute. The quinoa filling can be made up to 3 days ahead and refrigerated; rewarm briefly before filling. Zucchini can be halved and scooped 1 day ahead—wrap tightly and refrigerate. The assembled boats are best baked fresh; freezing is not recommended as zucchini can turn watery. The breadcrumb topping can be mixed 2 days in advance.

Nutrition (per serving)

Approximate values: 345 calories; 17 g fat; 33 g carbohydrates; 9 g protein; 5 g fiber; 430 mg sodium. Values will vary with brands and exact measurements.