15 Grilled Stuffed Zucchini Boats With Quinoa and Feta

Grilled stuffed zucchini boats with quinoa and feta present a delightful and healthy meal option. These vibrant boats combine the freshness of medium zucchinis with nutritious fillings like quinoa, Mediterranean spices, and tangy feta cheese. Ideal for summer gatherings or light lunches, they are easy to prepare and can be customized with various vegetables and flavors. With baking or grilling options available, these zucchini boats are sure to impress. Discover more delicious variations that will tantalize the taste buds.

Mediterranean Chickpea and Feta Zucchini Boats

Mediterranean Chickpea and Feta Zucchini Boats are a delightfully fresh and nutritious dish that is perfect for a light lunch or dinner. They provide a wonderful option for vegetarians and anyone looking to explore Mediterranean flavors.

This easy-to-make dish comes together in around 30 minutes, making it a fantastic choice for a quick weeknight meal or a healthy addition to a summer gathering.

Ingredients:

• 4 medium zucchini
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley or basil, for garnish
• Lemon wedges, for serving

Cooking Steps:

1. Preheat the oven to 400°F (200°C).
2. Slice each zucchini in half lengthwise and scoop out the seeds using a spoon, creating a boat shape. Place them cut side up on a baking sheet.
3. In a mixing bowl, combine chickpeas, cherry tomatoes, feta cheese, red onion, garlic, olive oil, oregano, basil, salt, and pepper. Mix well until all ingredients are evenly coated.
4. Spoon the chickpea mixture into each zucchini boat, filling them generously.
5. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and slightly golden.
6. Remove from the oven, garnish with fresh parsley or basil, and serve with lemon wedges on the side.

Variations and Tips:

• For a variation, try adding spinach or kale to the chickpea mixture for an extra boost of nutrients.
• If you prefer a bit of spice, add red pepper flakes to the chickpea mixture.
• You can substitute the feta cheese with a dairy-free alternative for a vegan version.
• These zucchini boats can also be grilled instead of baked for a smokier flavor; just place them on a grill pan over medium heat.
• Leftover stuffing can be served over rice or quinoa for a delicious salad the next day.

Enjoy your Mediterranean Chickpea and Feta Zucchini Boats as a tasty step into Mediterranean cuisine!

Spicy Black Bean and Quinoa Stuffed Zucchini

Spicy Black Bean and Quinoa Stuffed Zucchini is a vibrant and healthy dish that’s perfect for vegetarians and anyone looking to add a nutritious option to their meal rotation. These zucchini boats are filled with a zesty mixture of black beans, quinoa, spices, and fresh ingredients, making them a great choice for a light dinner or a satisfying side dish.

With a preparation time of about 30 minutes and a baking time of 20 minutes, this dish is both quick and delicious, perfect for busy weeknights or meal prep.

Ingredients:

• 4 medium zucchinis
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, chopped (for garnish)
• Olive oil (for drizzling)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the center using a spoon, making sure to leave a sturdy shell for stuffing. Place them cut side up on a baking dish.
3. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced red onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the cooked quinoa, black beans, corn, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well and cook for an additional 2-3 minutes until heated through.
5. Remove the skillet from heat and fold in the cherry tomatoes. Taste and adjust seasoning if needed.
6. Stuff each zucchini half generously with the quinoa and black bean mixture. Top with shredded cheese.
7. Drizzle a little olive oil over the stuffed zucchinis and cover the baking dish with foil to prevent drying out.
8. Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
9. Garnish with fresh cilantro before serving.

Variations and Tips:

• For a spicier kick, add diced jalapeños to the stuffing mixture.
• Substitute white beans or lentils for the black beans if desired.
• Experiment with different vegetables, like chopped bell peppers or spinach, in the stuffing mix.
• For a vegan version, omit the cheese or use a plant-based cheese alternative.
• Serve with a side of avocado or a dollop of salsa for added flavor.

Italian Sausage and Feta Stuffed Zucchini Boats

Grilled Stuffed Zucchini Boats with Italian Sausage and Feta is a delicious and hearty dish that perfectly combines vegetables and protein, making it ideal for a family dinner or a summer barbecue.

With a preparation time of just 15 minutes and a cook time of about 25 minutes, this recipe is not only quick to prepare but also a fantastic way to enjoy the vibrant flavors of Italian cuisine.

Zucchini boats are a fun and creative way to serve stuffed vegetables that are both healthy and satisfying.

Ingredients:

• 4 medium zucchinis
• 1 lb Italian sausage (mild or spicy, your choice)
• 1 cup feta cheese, crumbled
• 1 cup cherry tomatoes, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• ¼ cup fresh parsley, chopped
• Olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional, for topping)

Cooking Steps:

1. Preheat the grill to medium-high heat.
2. Cut the zucchinis in half lengthwise and scoop out the seeds to create ‘boats.’ Lightly brush them with olive oil and season with salt and pepper. Set aside.
3. In a large skillet over medium heat, add the Italian sausage, breaking it apart with a spoon. Cook until browned and cooked through (about 6-8 minutes). Drain excess fat if necessary.
4. Add the chopped onion and garlic to the skillet with the sausage, and sauté until the onion is translucent, about 3-4 minutes.
5. Stir in the diced cherry tomatoes, oregano, basil, and parsley, and cook for another 2-3 minutes until the tomatoes are slightly softened.
6. Remove the skillet from the heat and mix in the crumbled feta cheese until well combined.
7. Stuff each zucchini half with the sausage and feta mixture, pressing down gently to pack it in.
8. Place the stuffed zucchini boats on the grill, cut side up, and grill for about 15-20 minutes, or until the zucchinis are tender and the tops are golden. If desired, sprinkle with grated Parmesan cheese during the last few minutes of grilling.
9. Carefully remove from the grill, let cool for a few minutes, and serve warm, garnished with additional parsley if desired.

Variations and Tips:

• For a vegetarian version, swap the Italian sausage for crumbled tofu or sautéed mushrooms.
• You can add other vegetables to the stuffing, such as spinach or bell peppers, for extra nutrition.
• Experiment with different types of cheese, such as mozzarella or goat cheese, to suit your taste.
• These zucchini boats can also be baked in the oven at 375°F for about 25-30 minutes if you prefer not to use a grill.
• Serve with a simple green salad or crusty bread to make a complete meal.

Southwest Quinoa and Corn Zucchini Boats

Grilled Stuffed Zucchini Boats filled with Southwest Quinoa and Corn is a vibrant and healthy dish that brings a delightful blend of flavors to your summertime table. Ideal for vegetarians and anyone looking for a nutritious meal, these zucchini boats are not only delicious but also packed with protein, fiber, and vitamins.

The preparation time is about 15 minutes, with an additional grilling time of 20 minutes, making it a quick and satisfying choice for lunch or dinner.

Ingredients:

• 4 medium zucchini
• 1 cup cooked quinoa
• 1 cup corn (frozen or fresh)
• 1 cup black beans, rinsed and drained
• 1 small red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or pepper jack)
• Fresh cilantro for garnish (optional)
• Olive oil

Cooking Steps:

1. Preheat your grill to medium heat.
2. Slice the zucchini in half lengthwise and scoop out some of the flesh to create a boat-like shape. Reserve the flesh and set the zucchini aside.
3. In a skillet over medium heat, add a drizzle of olive oil. Sauté the onion, garlic, and red bell pepper until the vegetables are soft, about 5 minutes.
4. Add the reserved zucchini flesh, corn, black beans, cooked quinoa, chili powder, cumin, salt, and pepper to the skillet. Stir everything together and let it cook for an additional 5 minutes, allowing the flavors to meld.
5. Remove the skillet from heat and mix in half of the shredded cheese.
6. Fill each zucchini half with the quinoa and corn mixture, pressing gently to pack it in.
7. Place the stuffed zucchini boats on the grill, cut side up. Grill for about 10 minutes.
8. After 10 minutes, sprinkle the remaining cheese on top of the boats and continue grilling until the cheese is melted and bubbly, about another 5 to 10 minutes.
9. Remove from the grill and let cool for a couple of minutes. Garnish with fresh cilantro if desired and serve warm.

Variations and Tips:

• For a spicier kick, add diced jalapeños to the quinoa mixture or top with a spicy salsa.
• You can substitute the quinoa with rice or couscous for different textures and flavors.
• Add diced avocado on top before serving for creaminess and additional flavor.
• If you don’t have a grill, you can bake the stuffed zucchini in the oven at 375°F (190°C) for 25-30 minutes until tender.
• This dish can be made ahead of time and stored in the refrigerator; simply reheat before serving.

Greek-Style Stuffed Zucchini With Spinach and Feta

Greek-Style Stuffed Zucchini Boats are a delightful vegetarian dish perfect for those who crave a fresh, Mediterranean flavor.

Ideal for a light lunch or dinner, these zucchini boats are filled with a savory mixture of spinach, feta cheese, and herbs, making them a healthy and satisfying option. With a total preparation and cooking time of approximately 30 minutes, they are easy to whip up for a weeknight meal or a casual gathering with friends.

Ingredients:

• 4 medium zucchinis
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your grill or oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the seeds and some flesh to create boats. Set aside the zucchini flesh for later use.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are fragrant and soft, about 3-4 minutes.
4. Add the chopped spinach to the skillet and cook until wilted. If you saved any zucchini flesh, add it to the skillet now and cook for another 2 minutes.
5. Remove the skillet from heat and stir in the crumbled feta, oregano, lemon juice, salt, and pepper. Mix until well combined.
6. Stuff each zucchini boat with the spinach and feta mixture, pressing it down gently to guarantee they are filled generously.
7. Place the stuffed zucchini boats on a grill basket or a baking dish. Grill or bake for about 15-20 minutes, or until the zucchinis are tender and lightly golden.
8. Remove from the grill or oven and let cool slightly before serving. Garnish with fresh parsley if desired.

Variations and Tips:

• For added protein, consider mixing in cooked quinoa or chickpeas to the stuffing.
• You can also substitute feta cheese with goat cheese or ricotta for a different flavor profile.
• If you enjoy a bit of heat, sprinkle some red pepper flakes into the filling for an extra kick.
• To make this dish vegan, simply omit the cheese or use a plant-based cheese alternative.
• Pair the stuffed zucchini with a side salad for a complete meal or serve them as a side dish alongside grilled meats.

Caprese Quinoa Zucchini Boats With Tomatoes and Basil

Caprese Quinoa Zucchini Boats are a delightful and healthy dish brimming with fresh flavors, perfect for light lunches or as a side dish for dinner. This dish combines the classic Caprese salad elements—fresh tomatoes, basil, and mozzarella—with protein-packed quinoa and tender zucchini boats.

With a prep time of about 15 minutes and a cooking time of 25 minutes, these zucchini boats make a great meal for vegetarians or anyone looking to enjoy a nutritious and delicious dish.

Ingredients:

• 4 medium zucchinis
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved or shredded mozzarella
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Balsamic glaze for drizzling (optional)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Wash the zucchinis and cut them in half lengthwise. Using a spoon, scoop out the seeds and some flesh to create a boat-like shape.
3. In a bowl, combine the cooked quinoa, cherry tomatoes, mozzarella, and fresh basil. Drizzle in olive oil and season with salt and pepper. Mix well to combine all the ingredients.
4. Place the zucchini halves on a baking sheet, cut side up. Fill each zucchini boat with the quinoa and tomato mixture.
5. Bake in the preheated oven for about 25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
6. Remove from the oven and let cool slightly. Drizzle with balsamic glaze if desired before serving.

Variations & Tips:

• For a heartier version, consider adding cooked protein such as chicken or chickpeas to the quinoa mixture.
• Experiment with different cheeses like feta or goat cheese for a unique flavor profile.
• If you like a little heat, sprinkle red pepper flakes into the filling mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.

Curried Lentil and Feta Stuffed Zucchini

Grilled Stuffed Zucchini Boats featuring Curried Lentil and Feta are a flavorful and satisfying dish that showcases the fresh taste of zucchini combined with the earthy notes of lentils and the creamy tang of feta cheese. This dish is perfect for vegetarians, health-conscious eaters, or anyone looking to enjoy a delicious summer meal.

With a preparation time of about 30 minutes and a cooking time of 15 minutes, this recipe is both quick and easy, making it a great option for busy weeknights or a light summer barbecue.

Ingredients:

• 4 medium zucchinis
• 1 cup cooked lentils (green or brown)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh cilantro or parsley, chopped (optional)
• Lemon wedges for serving

Instructions:

1. Preheat your grill to medium heat.
2. Slice the zucchinis in half lengthwise, then scoop out the seeds and some of the flesh to create a hollow boat. Reserve the scooped-out flesh and chop it finely.
3. In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic, reserved zucchini flesh, curry powder, cumin, turmeric, salt, and pepper. Cook for an additional 2-3 minutes until fragrant.
5. Add the cooked lentils to the skillet and mix well, cooking for another 2 minutes to heat through. Remove from heat and stir in the crumbled feta and chopped herbs if using.
6. Spoon the lentil mixture into each zucchini boat, packing it in gently.
7. Place the stuffed zucchini boats on the grill, cut side up. Grill for about 10-15 minutes, or until the zucchinis are tender and lightly charred.
8. Serve warm with lemon wedges on the side.

Variations and Tips:

• For a spicier version, add some chopped fresh chili or red pepper flakes to the lentil mixture.
• Feel free to substitute the feta cheese with goat cheese or omit it for a dairy-free option.
• Add additional vegetables like bell peppers or spinach to the filling for extra nutrition.
• If you don’t have a grill, this recipe can be made in the oven. Simply place the stuffed zucchinis on a baking sheet and bake at 375°F (190°C) for about 25-30 minutes, until tender.
• These stuffed zucchini boats can also be made in advance and reheated in the oven for a quick meal later.

Roasted Red Pepper and Feta Zucchini Boats

Roasted Red Pepper and Feta Zucchini Boats are a delightful and vibrant dish that combines the freshness of zucchini with the rich flavors of roasted red peppers and creamy feta cheese. This dish is perfect for a healthy lunch or dinner option, making it ideal for vegetarians or anyone looking to incorporate more vegetables into their diet.

The recipe takes about 30 minutes from preparation to completion, making it a quick and satisfying meal for busy weeknights.

Ingredients:

• 2 medium zucchinis
• 1 cup roasted red peppers, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup cooked quinoa (optional)
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the zucchinis in half lengthwise and scoop out the center using a spoon to create boats. Place them on a baking sheet lined with parchment paper.
3. In a mixing bowl, combine the roasted red peppers, feta cheese, cooked quinoa (if using), olive oil, minced garlic, oregano, salt, and pepper. Mix until well combined.
4. Fill each zucchini boat with the roasted red pepper and feta mixture, packing it gently.
5. Drizzle a little olive oil over the stuffed zucchinis and season with additional salt and pepper if desired.
6. Bake in the preheated oven for 20-25 minutes, until the zucchinis are tender and the tops are slightly golden.
7. Remove from the oven and let them cool for a few minutes. Garnish with fresh basil or parsley before serving.

Variations and Tips:

• Substitute roasted red peppers with sun-dried tomatoes for a different flavor profile.
• For added protein, mix in some cooked chickpeas or black beans.
• Experiment with different cheeses; goat cheese or mozzarella can work well too.
• Top your zucchini boats with a sprinkle of breadcrumbs for extra texture before baking.
• Serve with a simple green salad or whole grain side for a complete meal.

Zucchini Boats Stuffed With Quinoa, Bell Peppers, and Feta

Grilled Stuffed Zucchini Boats are a delightful and healthy dish that perfectly balances flavors and textures. This vegetarian dish is ideal for anyone looking for a light yet satisfying meal, making it a great choice for summer barbecues, family dinners, or meal prep for the week.

With a preparation time of about 15 minutes and a cooking time of 20 minutes, you can have this scrumptious entrée ready in under an hour!

Ingredients:

• 4 medium-sized zucchinis
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth (or water)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Cooking Steps:

1. Preheat your grill to medium-high heat.

2. Cut each zucchini in half lengthwise and scoop out the flesh using a spoon, creating a boat shape. Reserve the scooped-out flesh for later use.

3. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add rinsed quinoa, cover, and reduce heat to low. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Remove from heat and let it sit for 5 minutes, then fluff with a fork.

4. In a skillet over medium heat, add olive oil and sauté the diced bell peppers until softened, about 5 minutes. Add the reserved zucchini flesh and cook for an additional 3-4 minutes, stirring occasionally.

5. In a large bowl, combine the cooked quinoa, sautéed vegetables, crumbled feta cheese, garlic powder, onion powder, salt, and pepper. Mix well.

6. Generously fill each zucchini boat with the quinoa mixture and place them on the grill. Close the lid and grill for about 10-15 minutes until the zucchinis are tender and slightly charred.

7. Remove from the grill, garnish with fresh parsley or basil if desired, and serve warm.

Variations & Tips:

• For added protein, mix in cooked chickpeas or beans into the filling.
• Swap out feta for goat cheese or mozzarella for a different flavor profile.
• Add chopped olives or sun-dried tomatoes for a Mediterranean twist.
• If you don’t have a grill, these can be baked in the oven at 375°F (190°C) for about 25-30 minutes instead.
• Store leftover stuffed zucchini boats in an airtight container in the fridge for up to 3 days; reheating them in the microwave or oven is simple and keeps them delicious.

Pesto Chicken and Quinoa Zucchini Boats

Grilled Pesto Chicken and Quinoa Zucchini Boats are a delightful, healthy dish that makes for a perfect lunch or dinner option, especially for those seeking a gluten-free and low-carb meal.

This dish is packed with protein and vibrant flavors, thanks to the pesto, chicken, and fresh vegetables. The preparation time is about 30 minutes, making it an ideal choice for busy weekdays or casual weekend gatherings.

Ingredients:

• 2 medium zucchinis
• 1 cup cooked quinoa
• 1 cup cooked, shredded chicken
• 1/2 cup pesto sauce
• 1/4 cup cherry tomatoes, halved
• 1/4 cup mozzarella cheese, shredded
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh basil leaves for garnish (optional)

Cooking Steps:

1. Preheat your grill to medium heat.
2. Slice the zucchinis in half lengthwise and use a spoon to scoop out some of the flesh, creating boats. Reserve the flesh for another recipe if desired.
3. In a large mixing bowl, combine the cooked quinoa, shredded chicken, pesto sauce, cherry tomatoes, salt, and pepper. Mix well until all ingredients are fully integrated.
4. Spoon the mixture evenly into each zucchini boat. Top with shredded mozzarella cheese.
5. Place the stuffed zucchini boats on the grill, cut side up. Grill for about 10-15 minutes, or until the zucchini is tender but still firm, and the cheese is melted and bubbly.
6. Remove from the grill and let cool for a couple of minutes. Garnish with fresh basil leaves, if using, before serving.

Variations and Tips:

• You can substitute the chicken with turkey, tofu, or chickpeas for a vegetarian option.
• Feel free to add other vegetables to the filling, such as bell peppers, spinach, or mushrooms, for extra flavor and nutrition.
• For a spicier kick, consider adding red pepper flakes to the mixture.
• If you’re short on time, precooked rotisserie chicken works great for a quick and easy protein source.
• These zucchini boats can also be baked in the oven at 375°F for around 20-25 minutes if grilling isn’t an option. Just cover with foil for the first half to steam the zucchini.
• Serve with a side salad or crusty bread for a complete meal.

Veggie Medley and Feta Stuffed Zucchini

Grilled Stuffed Zucchini Boats with a flavorful Veggie Medley and Feta filling make for a delightful and healthy dish, perfect for vegetarians and anyone looking to add more vegetables to their diet.

This dish is ideal for a light lunch or dinner, and it’s also great for meal prepping. The preparation time is around 20 minutes, and a total cooking time of about 30 minutes, making it a delicious and efficient choice for busy weeknights.

Ingredients:

• 4 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup crumbled feta cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Slice the zucchinis in half lengthwise and scoop out the center using a spoon, creating boats. Set aside the flesh you scooped out for later.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté for about 2-3 minutes until fragrant.
4. Add the cherry tomatoes, red and yellow bell peppers, and the reserved zucchini flesh. Sprinkle in the oregano, basil, salt, and pepper. Cook for about 5-7 minutes until the vegetables are tender.
5. Remove from heat and stir in crumbled feta cheese. Adjust seasoning as needed.
6. Fill each zucchini boat with the veggie and feta mixture, pressing down gently to pack it in.
7. Place stuffed zucchinis on the grill, cut side up, and cook for about 10-15 minutes, or until the zucchini is tender and the tops are slightly charred.
8. Remove from the grill and garnish with fresh parsley if desired before serving.

Variations and Tips:

• Feel free to customize the vegetable filling according to your preferences or what you have on hand. Good alternatives include spinach, mushrooms, or corn.
• For a protein boost, you can add cooked quinoa, chickpeas, or shredded chicken to the filling.
• If you prefer, bake the stuffed zucchinis in the oven at 375°F for 25-30 minutes instead of grilling them.
• To give an additional flavor punch, consider drizzling balsamic glaze over the stuffed zucchini before serving.
• These zucchini boats make great leftovers and can be stored in an airtight container in the refrigerator for up to 3 days.

Taco-Inspired Quinoa and Feta Zucchini Boats

Grilled Stuffed Zucchini Boats are a delicious and healthy dish that combines the fresh flavors of zucchini with a savory taco-inspired filling. This recipe is perfect for anyone looking to enjoy a light summer meal or a vegetarian option for dinner. With a preparation time of about 20 minutes and a cooking time of 30 minutes, you can serve these delightful boats for family gatherings or casual weeknight dinners.

Ingredients:

• 4 medium zucchinis
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 cup feta cheese, crumbled
• 1 cup diced tomatoes (fresh or canned)
• 1 tablespoon olive oil
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Steps:

1. Preheat the grill to medium heat.
2. Cut the zucchinis in half lengthwise and scoop out the insides using a spoon to create boats, leaving about 1/4 inch of flesh.
3. In a large bowl, combine the cooked quinoa, black beans, corn, chili powder, cumin, salt, pepper, feta cheese, and diced tomatoes. Mix well until all ingredients are evenly combined.
4. Brush the outside of the zucchini boats with olive oil. Lightly season with salt and pepper.
5. Fill each zucchini boat with the quinoa mixture, packing it in gently.
6. Place the stuffed zucchini boats on the grill, cut side up, and close the lid. Grill for about 20-25 minutes, or until the zucchinis are tender and the filling is heated through.
7. Remove from the grill and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges.

Variations and Tips:

• For added heat, incorporate diced jalapeños or a splash of hot sauce into the quinoa filling.
• Swap feta cheese for a dairy-free cheese alternative or omit it for a vegan version.
• You can add other vegetables such as diced bell peppers or onions to the filling for more flavor and texture.
• If you prefer to bake instead of grill, place the stuffed zucchini boats on a baking sheet and bake at 375°F (190°C) for 25-30 minutes.
• Consider adding avocado slices or sour cream on top before serving for extra creaminess.

Enjoy these flavorful Taco-Inspired Quinoa and Feta Zucchini Boats as a satisfying and vibrant dish that pleases everyone at the table!

Buffalo Cauliflower and Feta Stuffed Zucchini

Grilled Stuffed Zucchini Boats featuring Buffalo Cauliflower and Feta make for a delicious and healthy dish ideal for vegetarians and Buffalo sauce lovers alike.

These zucchini boats can serve as a flavorful main course or as a tasty side dish, packed with nutrients and bursting with flavor.

Preparation takes about 15 minutes, and grilling time is around 20 minutes, making it a quick and satisfying recipe for a weeknight dinner or a weekend gathering.

Ingredients:

• 2 medium zucchinis
• 1 cup cauliflower florets
• 1 tablespoon olive oil
• 1/4 cup buffalo sauce (adjust based on spice preference)
• 1/2 cup feta cheese, crumbled
• 1/4 cup green onions, chopped
• 1 tablespoon fresh parsley, chopped (optional for garnish)
• Salt and pepper to taste

Cooking Steps:

1. Preheat your grill to medium heat.
2. Cut the zucchinis in half lengthwise and scoop out the center using a spoon, creating a hollow space for stuffing. Set aside.
3. In a mixing bowl, toss the cauliflower florets with olive oil, salt, and pepper. Arrange them on the grill and cook until tender and slightly charred, about 10-12 minutes, turning occasionally.
4. Remove the cauliflower from the grill and let cool slightly. Chop finely and mix with buffalo sauce, feta cheese, and green onions in a bowl.
5. Spoon the buffalo cauliflower mixture into the hollowed-out zucchini halves, packing it in nicely.
6. Place the stuffed zucchini boats back on the grill, close the lid, and cook for about 8-10 minutes, or until the zucchinis are tender and the filling is heated through.
7. Remove the zucchini boats from the grill, garnish with fresh parsley if desired, and serve warm.

Variations and Tips:

• For a spicier version, add extra buffalo sauce or use a spicier variety.
• You can substitute feta cheese with goat cheese or leave it out for a dairy-free option.
• To add protein, mix in some cooked quinoa or shredded chicken to the filling.
• If you don’t have a grill, you can bake the stuffed zucchini in the oven at 375°F (190°C) for about 25 minutes.
• Experiment with different vegetables, adding spinach or bell peppers to the filling for added nutrition and flavor.

Stuffed Zucchini Boats With Quinoa, Carrots, and Feta

Grilled Stuffed Zucchini Boats with Quinoa, Carrots, and Feta is a delightful and nutritious dish perfect for vegetarians and health-conscious eaters. This recipe is not only vibrant and colorful, but it also packs a punch with flavors and textures from the quinoa and vegetables.

Ideal for a light lunch or a side dish at dinner, it takes around 30 minutes of preparation time, making it a quick option for busy weeknights.

Ingredients:

• 4 medium zucchini
• 1 cup cooked quinoa
• 1 cup grated carrots
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Optional: cherry tomatoes (halved), red chili flakes for heat

Cooking Steps:

1. Preheat your grill to medium heat.
2. While the grill is heating, wash and trim the ends off the zucchini. Cut each zucchini in half lengthwise and scoop out the seeds to create boats.
3. In a mixing bowl, combine the cooked quinoa, grated carrots, crumbled feta, chopped parsley, olive oil, garlic powder, salt, and pepper. Mix until well incorporated.
4. Stuff each zucchini boat with the quinoa mixture, mounding slightly on top.
5. Brush the outer sides of the zucchini boats with a little olive oil to enhance flavor and prevent sticking to the grill.
6. Place the stuffed zucchini boats on the grill, cover, and cook for about 10-15 minutes, or until the zucchini is tender and slightly charred.
7. If desired, toss cherry tomatoes onto the grill to heat through while the zucchini is cooking.
8. Once cooked, remove the zucchini from the grill and let cool for a few minutes. Serve warm, garnished with extra parsley or red chili flakes if desired.

Variations and Tips:

• Feel free to substitute quinoa with other grains like rice or bulgur.
• Add additional vegetables such as bell peppers, corn, or beans to the stuffing for extra nutrition and flavor.
• For a vegan version, omit the feta or replace it with a plant-based cheese alternative.
• To make the dish spicier, add diced jalapeños to the filling or sprinkle on cayenne pepper.
• Leftover stuffing can be used in salads or as a filling for wraps.

Lemon Herb Quinoa and Feta Zucchini Boats

• 4 medium zucchini
• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 1 lemon (zest and juice)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Preheat the oven to 375°F (190°C).
2. Prepare the zucchini: Cut each zucchini in half lengthwise and scoop out the seeds to create boats. Lightly brush the inside with olive oil and season with salt and pepper. Place zucchini halves on a baking sheet.
3. Cook the quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
4. Mix the filling: In a large bowl, combine the cooked quinoa, lemon zest, lemon juice, olive oil, dried oregano, dried thyme, halved cherry tomatoes, and half of the crumbled feta cheese. Season with salt and pepper to taste.
5. Fill the zucchini: Spoon the quinoa mixture into each zucchini boat, pressing down gently to pack it in.
6. Bake: Place the baking sheet in the oven and bake for about 20-25 minutes, or until the zucchini is tender and the tops are slightly golden.
7. Finish and serve: Remove the zucchini boats from the oven, sprinkle the remaining feta cheese on top, and garnish with fresh parsley if desired. Serve warm.

Variations and Tips:

• Add protein: Mix in cooked chickpeas or grilled chicken for added protein.
• Change the cheese: If feta isn’t available, consider using goat cheese or mozzarella for a different flavor.
• Herbs: Feel free to substitute or add fresh herbs like basil or mint for a burst of freshness.
• Vegan option: Omit the feta cheese, or use a plant-based alternative, and ascertain the quinoa is cooked in water instead of broth.
• Meal prep: These zucchini boats can be made ahead of time and refrigerated. Simply reheat in the oven before serving.