Every spring and summer, the same thing happens: zucchini takes over. Your garden produces more than you can handle, your neighbor drops a bag on your porch, and suddenly you need ten ways to use it. Solid. Stuffed zucchini boats are one of the best. You hollow out the squash, fill it with something savory. Bake until everything turns golden and the zucchini is tender but still holds its shape. It is practical, satisfying, and the sort of meal that looks more impressive than the effort it takes.
This Mediterranean version uses a filling of quinoa, sun-dried tomatoes, Kalamata olives. Feta, which gives you protein, salt, tang, and richness all in one scoop. The panko breadcrumb topping adds crunch that contrasts nicely with the soft zucchini underneath.
Two things to watch for: leave a thick enough shell when you scoop, at least a quarter inch, or the boats will collapse in the oven. And salt the shells before filling them to draw out excess moisture so they do not turn soggy. You can assemble these hours ahead and refrigerate until you are ready to bake, making them a great option for entertaining or meal prep. 
Serve with a green salad and crusty bread.
How to Make Stuffed Zucchini Boats
Scoop and Salt the Zucchini Shells
Halve the zucchini lengthwise and use a spoon to scoop out the center, leaving about a quarter-inch shell.
Chop the scooped-out flesh and set it aside for the filling.
Brush the zucchini shells with olive oil and season with salt.
Place them cut-side up on a parchment-lined baking sheet. The salt draws out moisture, which prevents the boats from being watery after baking. Don’t skip this step.
Build a Flavorful Quinoa Filling
Saute the chopped zucchini flesh with diced red onion and garlic until softened, about three minutes.
In a bowl, combine the sauteed mixture with cooked quinoa, chopped sun-dried tomatoes, Kalamata olives, fresh basil, lemon juice, oregano, salt, pepper, and most of the crumbled feta.
Mix well and taste for seasoning. The filling should be bright and tangy. If it tastes flat, add more lemon juice or salt.
Stuff and Bake Until Golden
Fill each zucchini shell generously with the quinoa mixture, mounding it slightly.
Top with the remaining feta and a sprinkle of panko breadcrumbs tossed with olive oil for a crispy topping.
Bake at 400 degrees for 25 to 30 minutes until the zucchini is tender and the topping is golden.
Let them rest for a few minutes before serving. Drizzle with extra olive oil if desired.
Stuffed Zucchini Boats
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Stuffed zucchini boats are summer cooking at its most practical — take the vegetable that is taking over your garden, hollow it out, fill it with something savory, and bake until golden. These get a Mediterranean filling of quinoa, sun-dried tomatoes, olives, and feta that is bright, tangy, and hearty enough to make a full dinner. The zucchini shells soften in the oven while the filling stays textured, and the melted feta on top ties everything together.
Ingredients
- 4 large zucchini, halved lengthwise
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt, divided
- 1 cup cooked quinoa
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 1/4 cup Kalamata olives, roughly chopped
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 cup crumbled feta cheese, divided
- 1/4 cup panko breadcrumbs
- 1 tablespoon olive oil for topping
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Scoop out the center of each zucchini half with a spoon, leaving a 1/4-inch shell. Roughly chop the scooped-out flesh.
- Brush the zucchini shells with olive oil and season with 1 teaspoon salt. Place cut-side up on the baking sheet.
- Heat a small amount of oil in a skillet over medium heat. Cook the chopped zucchini flesh, garlic, and red onion 3 minutes until softened.
- In a bowl, combine the sautéed mixture with quinoa, sun-dried tomatoes, olives, basil, lemon juice, oregano, remaining salt, pepper, and 3/4 cup feta.
- Fill each zucchini shell with the mixture. Top with remaining feta and panko tossed with 1 tablespoon olive oil.
- Bake 25 to 30 minutes until the zucchini is tender and the topping is golden and crispy.
- Serve warm, with an extra drizzle of olive oil if desired.
Notes
- Leave a thick enough shell — too thin and the zucchini collapses under the filling. A quarter inch is the sweet spot.
- Salt the shells before baking to draw out moisture, which prevents the boats from being watery.
- These can be assembled hours ahead and refrigerated. Add 5 minutes to the baking time when going straight from the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 5
- Sodium: 680
- Fat: 16
- Carbohydrates: 26
- Fiber: 4
- Protein: 12
- Cholesterol: 25
Frequently Asked Questions
Can I use rice instead of quinoa?
Yes. Cooked white or brown rice works well. You can also use couscous, farro, or bulgur. Adjust the seasoning as needed since different grains absorb flavor differently.
Why are my zucchini boats watery?
Either the shells were too thin or you did not salt them before baking. Salting draws out moisture. Also, make sure the filling is not too wet. Drain any excess liquid from the sauteed zucchini before mixing it into the quinoa.
Can I make these ahead of time?
Yes. Stuff the zucchini, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if they are cold from the fridge.
Stuffed zucchini genius, love it.
brought these to a potluck, and they disappeared fast. folks kept asking for the recipe! really liked how the stuffing stayed moist.
Next time, try mixing in a handful of chopped sun-dried tomatoes into the stuffing—adds a sweet, tangy flavor that complements the zucchini nicely.