Mediterranean Zucchini Boats

Mediterranean Zucchini Boats

🧾 Ingredients

• 4 medium zucchini

• 2 tbsp extra-virgin olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup cherry tomatoes, chopped

• ¼ cup sun-dried tomatoes, finely chopped

• ⅓ cup Kalamata olives, sliced

• 1 tsp dried oregano

• ½ tsp dried basil

• Salt & black pepper, to taste

Filling Options (choose one or combine):

• ½ cup cooked quinoa or couscous

• ½ cup chickpeas, mashed or whole

• ½ cup ground chicken or turkey, cooked

Cheese Topping

• ½ cup crumbled feta cheese

• ¼ cup shredded mozzarella (optional)

Garnish

• Fresh parsley or basil, chopped

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🥒 Instructions

1. Preheat oven to 375°F (190°C). Line a baking dish with parchment or lightly oil it.

2. Cut zucchini lengthwise. Scoop out centers, leaving a ¼-inch border. Chop scooped zucchini flesh.

3. Place zucchini shells in baking dish. Brush lightly with olive oil and season with salt and pepper.

4. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft.

5. Add chopped zucchini flesh, cherry tomatoes, sun-dried tomatoes, olives, oregano, basil, salt, and pepper. Cook 3–4 minutes.

6. Stir in chosen filling (quinoa, chickpeas, or meat). Remove from heat.

7. Spoon mixture into zucchini boats. Top with feta and mozzarella.

8. Bake uncovered for 25–30 minutes, until zucchini is tender and cheese is lightly golden.

9. Garnish with fresh herbs before serving.

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🍽 Serving Suggestions

• Serve with Greek salad

• Pair with grilled chicken or fish

• Enjoy with warm pita or flatbread

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🌿 Variations

• Vegan: use chickpeas and dairy-free feta

• Low-carb: skip grains, add more vegetables or meat

• Spicy: add crushed red pepper or harissa

• Extra flavor: drizzle with lemon-olive oil before serving

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🧊 Storage

• Refrigerate up to 3 days

• Reheat in oven or air fryer for best texture