As I write down this ode to one of my new favorite recipes, I find myself wanting to add these Stuffed Zucchini Boats with Quinoa and Feta to next week’s meal planner once again, they’re just that good! Imagine tender zucchini boats cradling a Mediterranean-inspired filling that hits every perfect note – fluffy quinoa soaked in olive oil, salty-tangy feta that gets slightly melty in the oven, and an herb combination that’ll make your kitchen smell like a sun-drenched garden. The pine nuts add this gorgeous toasted crunch that takes everything to the next level, while a final squeeze of lemon brightens the whole dish into something that tastes like summer on a plate. I really feel like I need to avert my eyes to these photos if I want to get through the rest of this week without making them again!

I mean, what makes this dish truly spectacular is how the zucchini transforms in the oven. It becomes tender but still maintains enough structure to hold that glorious filling, and it develops this subtle sweetness that perfectly complements the savory quinoa mixture. Each bite gives you this wonderful contrast of textures – from the tender zucchini to the fluffy quinoa, creamy feta, and that delightful crunch from the pine nuts.

Stuffed Zucchini Boats with Quinoa and Feta

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Delight your taste buds with these Stuffed Zucchini Boats filled with a hearty mixture of quinoa, feta, and fresh herbs. This nutritious and flavorful dish combines the earthy taste of zucchini with the richness of quinoa and the tanginess of feta for a satisfying and wholesome meal.

• Author: Bill Dugan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 1x
• Category: Entrées

Ingredients

Scale 1x2x3x

• 4 medium-sized zucchinis, halved lengthwise
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh chives, chopped
• 2 tablespoons pine nuts, toasted
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges for serving

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Scoop out the center of each zucchini half, creating a hollow “boat.”
3. In a bowl, combine cooked quinoa, feta cheese, fresh dill, fresh chives, and toasted pine nuts.
4. Drizzle olive oil over the mixture and season with salt and pepper. Mix until well combined.
5. Stuff each zucchini boat with the quinoa mixture.
6. Place the stuffed zucchini boats on a baking sheet and bake for 20-25 minutes or until the zucchini is tender.
7. Serve with a squeeze of fresh lemon juice.

Zucchini Boats Ingredients Explained

• Zucchini: Not all zucchini are created equal here – look for ones that are medium-sized and relatively straight. Too small and they won’t hold enough filling; too large and they can be watery. When perfectly baked, they become tender-crisp vessels of flavor.
• Quinoa: Our protein-packed grain (technically a seed!) brings a nutty flavor and wonderful texture to the filling. When cooked properly, each grain should be separate and fluffy, ready to soak up all the wonderful olive oil and herbs we’re adding.
• Feta: Please, please use good feta here – the kind that comes in blocks packed in brine if you can find it. It makes a world of difference. The feta adds this perfect salty-tangy punch that makes everything else taste better.
• Fresh Herbs: The combination of dill and chives is magical. The dill brings this fresh, almost citrusy note while the chives add a subtle oniony flavor that ties everything together. Fresh herbs are non-negotiable here – dried just won’t give you the same bright flavor punch.
• Pine Nuts: These little gems are worth their weight in gold (and sometimes cost nearly as much!). When toasted, they develop this incredible buttery, nutty flavor that adds both texture and richness to our filling.
• Olive Oil: Use the good stuff here – it’s going to carry flavor through the whole dish. A fruity, high-quality olive oil will make everything taste more Mediterranean.

This recipe is incredibly forgiving and adaptable. No pine nuts? Try toasted almonds or walnuts. Want to add more vegetables? Finely diced red bell pepper adds gorgeous color and sweetness. Sometimes I’ll throw in some halved cherry tomatoes on top for the last five minutes of baking – they get slightly blistered and add a wonderful burst of flavor.

When you’re scooping out your zucchini boats, don’t go too deep. You want to leave about 1/4 inch of flesh along the sides and bottom. This creates the perfect vessel that’ll hold up during baking while still being tender enough to eat easily.

For the quinoa filling, let it cool slightly before mixing with the feta – this keeps the cheese from melting too quickly and helps everything hold together better. And when you’re toasting those pine nuts, watch them like a hawk. They go from perfectly golden to burnt in seconds!

Turning Zucchini Boats Into a Complete Meal

These zucchini boats might start as a side dish, but they can easily become the star of your dinner table with a few thoughtful additions. For a light summer dinner, I love serving them alongside a bright arugula salad dressed simply with lemon juice and olive oil – the peppery greens provide a perfect contrast to the creamy, herb-filled boats. A bowl of cool tzatziki on the side adds another layer of Mediterranean flavor and gives you something delicious to drag each bite through.

If you’re hosting a dinner party, these boats become an impressive vegetarian main course when paired with the right accompaniments. Try serving them with warm, crusty bread (perfect for soaking up any olive oil and herbs left on the plate) and a platter of slow-roasted cherry tomatoes. The tomatoes can roast in the oven alongside the boats – just toss them with olive oil, salt, and a few sprigs of thyme, then let them slowly collapse into sweet, concentrated bites of flavor. The combination of the stuffed zucchini, bread, and tomatoes creates this gorgeous family-style spread that feels both elegant and comforting.

For busy weeknights, I often prep these boats in advance and turn them into a complete meal-prep situation. The key is to cook a little extra quinoa while you’re making the filling. That extra quinoa can be tossed with any leftover herbs and feta, a splash more olive oil, and some chickpeas for a quick lunch the next day. I’ll often make a quick lemon-garlic sauce (just lemon juice, olive oil, grated garlic, and a touch of honey) that can pull double duty – use it as a drizzle over the boats when serving, and toss it with the quinoa-chickpea mixture for lunch. This kind of intentional overlap in ingredients makes the prep feel extra worthwhile.

And here’s something that might surprise you – these boats are fantastic for breakfast or brunch! I know it sounds unconventional, but hear me out. Reheat a boat and top it with a poached egg – the runny yolk creates this incredible sauce that takes everything to the next level. Add a sprinkle of za’atar if you have it, and suddenly you’ve got a breakfast that’s both exciting and nourishing. It’s become my favorite way to repurpose any leftover boats, and my weekend brunch guests are always impressed by this unexpected twist.

Storage Tips

These boats actually reheat beautifully, making them perfect for meal prep. Store them in an airtight container in the fridge for up to 3 days. When reheating, a quick trip to a 350°F oven will crisp everything up nicely – the microwave works too, but you’ll lose some of that wonderful texture.

If you’re loving this quinoa creation, you might want to check out our Quinoa Gardening Guide. There’s something magical about stuffing homegrown zucchini with quinoa you’ve grown yourself!

Have you tried this Zucchini Boats recipe? What variations have you come up with? Drop a comment below – I’d love to hear how these boats sailed at your dinner table!