Description
A vibrant vegetarian dish featuring zucchini boats filled with nutrient-rich quinoa, juicy cherry tomatoes, fresh herbs, and tangy feta cheese. Perfect for warm or cold servings, it’s a balanced, flavorful Mediterranean twist.
Ingredients
3–4 medium zucchini
2 tbsp olive oil
1 cup cooked quinoa
1 cup cherry tomatoes (halved)
½ cup cucumber (diced)
¼ cup red onion (finely chopped)
½ cup feta cheese (crumbled)
2 tbsp fresh parsley (chopped)
1 tbsp fresh mint (optional)
2 cloves garlic (minced)
1–2 tbsp lemon juice
Salt & black pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Cut zucchini lengthwise and scoop centers to form boats
Season zucchini boats with salt, pepper, and 1 tbsp olive oil
Roast zucchini for 15 minutes until tender but not soft
In a mixing bowl, combine quinoa, cherry tomatoes, cucumber, red onion, feta cheese, parsley, mint, garlic, and remaining 1 tbsp olive oil with lemon juice
Season mixture with salt and pepper
Fill each zucchini boat with the quinoa mixture and return to the oven
Bake for 5–10 minutes to warm through
Serve warm or at room temperature
Notes
Serve warm as a main course or chilled as a salad
Swap feta with halal goat cheese or vegan alternative if needed
Store in an airtight container for up to 2 days
Add olives or eggplant for extra customization
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean