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+ servings
Servings: 4

Quinoa Stuffed Zucchini Boats

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Crunchy baked zucchini boats, stuffed with quinoa and veggies and topped with feta cheese.
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  • 2 medium to small zucchini
  • olive oil spray — (I use Misto)
  • 1 cup cooked quinoa
  • 1/2 cup chopped peppers — (can use regular or mini bell peppers)
  • 1/2 large tomato peeled and chopped
  • 1 garlic clove
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • parsley — (dry or fresh)
  • 2 tbsp crumbled blue cheese


  1. Preheat oven to 350 F (177 C). Set a baking dish and spray with olive oil.
  2. Cut zucchini lengthwise and scoop out the middle with a spoon. Spray with olive oil, season with salt and pepper.
  3. In a bowl combine quinoa, peppers, tomato, garlic, oregano, basil, parsley and stir. Add some salt and pepper according to taste.
  4. Place zucchini in baking dish and fill with mixture, distributing it evenly.
  5. Bake for 20 minutes, then top with feta cheese crumbles and broil for 2 more minutes.
  6. Serve hot or cold.
Course: Appetizer

Nutrition Information

Calories: 92, Fat: 2g, Cholesterol: 2mg, Sodium: 642mg, Potassium: 413mg, Carbohydrates: 14g, Fiber: 2g, Sugar: 3g, Protein: 4g, Vitamin A: 420%, Vitamin C: 34.8%, Calcium: 42%, Iron: 1.1%