I feel like this recipe is a lesson in spelling. Mediterranean, zucchini, mozzarella…honestly, I feel I’m pretty proficient in spelling these words now. Lol.
These zucchini boats were created with Greek food flavors in mind. If you love lemon and feta with tomatoes and peppers and of course, zucchini, then you should definitely try this recipe.
I found them pretty simple to make, almost like a one bowl recipe. You prep the zucchinis, (grilled on the bbq or fried in a pan), mix most of the other ingredients in a bowl and bake.
The filling has simple ingredients that bring a lot of extra flavor like lemon zest and fresh flat parsley. These two ingredients in particular help give these zucchini boats their mediterranean flare, so don’t skip out on them.
When chopping the scooped center part of the zucchinis after they’ve been grilled, they will likely be quite juicy. Try and keep the juice when adding the chopped zucchini to the filling as it will add extra flavor.
Once the filling is mixed together, generously scoop it into the hollowed out zucchini boats. I put them close together, touching even, on the pan. Sprinkle mozzarella on top and bake for 8 minutes or until heated through.
When serving, sprinkle with pepper, arugula and lightly drizzle balsamic vinegar on top. Serve as a side dish or main course. I used a grapefruit white balsamic on mine, which I liked very much; however, you could use just regular balsamic vinegar, which is also very tasty.
Mediterranean Zucchini Boats
Think lemon, veggies, italian spices, garlic, and feta zucchini boats with melted mozza!
Ingredients
- 1/2 cup quinoa
- 1 tsp chicken bouillon paste
- 1 cup water
- 2 medium zucchinis
- 1 tsp italian seasoning
- 1/2 tsp garlic powder
- olive oil
Filling Ingredients
- 1/2 cup finely chopped cherry or grape tomatoes
- 1/4 cup finely chopped red pepper
- 3 tbsp finely chopped sweet white onion
- 2 tbsp finely chopped fresh flat parsley
- 3 tbsp crumbles feta
- salt and pepper to taste
- 1 tbsp olive oil
- 2 tsp fresh squeezed lemon juice
- 1/2 lemon, zest
Topping
- 1/2 cup shredded mozzarella
- pepper
- arugula optional
- balsamic glaze optional
Instructions
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Put water, quinoa and chicken bouillon in a small pot and bring to a boil. Once boiling, turn stove to low, stir and put lid on. Allow to cook for 10-12 minutes or until water is gone. Stir and fluff quinoa with a spoon and remove from heat. Set aside.
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Cut the ends of the zucchini off and slice it in half lengthwise. Spray or brush olive oil on zucchini. Sprinkle garlic powder and italian seasoning evenly on the cut side of the zucchini. Grill or pan fry in a cast iron skillet, both sides over medium heat. Remove from heat once browned.
Filling
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In a medium sized bowl, mix together filling ingredients. Scoop out the center of the zucchinis to create a zucchini “boat”. Put the mixture on a cutting board and chop finely. Add to the filling mixture and mix well.
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Carefully scoop filling into each boat. You may have leftover filling which tastes good on its own too, especially if you add arugula and turn it into a salad! Sprinkle mozzarella on top of each boat. In a preheated oven of 375F, bake for 8 minutes or until heated through and cheese is melted.
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Remove from oven, sprinkle with pepper and serve, or get a little fancy and add arugula and balsamic vinegar drizzle on top.
