Mediterranean Diet Stuffed Zucchini with Herbed Quinoa

Elevate your weeknight dinner with this Mediterranean Diet Stuffed Zucchini with Herbed Quinoa—a vibrant and wholesome dish bursting with fresh flavors. Tender zucchini boats are filled with a hearty, protein-packed quinoa blend mixed with sautéed vegetables, baby spinach, juicy cherry tomatoes, and savory feta cheese. Infused with fresh parsley, dill, and a bright lemon zest, this recipe strikes the perfect balance between comforting and refreshing. Oven-baked until golden and tender, these stuffed zucchini make a show-stopping vegetarian main course or a flavorful side dish for Mediterranean-inspired meals. Ready in under an hour, this recipe is a delicious way to embrace healthy eating without sacrificing bold flavors!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 large zucchini
• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 small, diced yellow onion
• 2 cloves, minced garlic
• 1 cup, halved cherry tomatoes
• 2 cups, chopped baby spinach
• 1 cup, crumbled feta cheese
• 2 tablespoons, chopped fresh parsley
• 2 tablespoons, chopped fresh dill
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 1 zested and juiced lemon

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice each zucchini in half lengthwise and scoop out the flesh with a spoon, leaving a 1/4-inch-thick shell to create a hollow center. Reserve the zucchini flesh and roughly chop it.

Step 3

Place the hollowed-out zucchini halves on a baking sheet lined with parchment paper or aluminum foil. Brush the insides lightly with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper. Set aside.

Step 4

Rinse the quinoa thoroughly under cold water in a fine mesh sieve. In a medium saucepan, combine the quinoa with 2 cups of water and bring to a boil. Lower the heat to a simmer, cover, and cook for 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.

Step 5

While the quinoa is cooking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.

Step 6

Add the chopped zucchini flesh to the skillet and cook for 5 minutes, or until most of the moisture has evaporated. Stir in the cherry tomatoes, spinach, paprika, salt, and black pepper. Cook for 2–3 minutes, or until the spinach is wilted.

Step 7

In a large mixing bowl, combine the cooked quinoa, the mixture from the skillet, crumbled feta, parsley, dill, lemon zest, and half of the lemon juice. Mix well to combine and adjust seasoning if necessary.

Step 8

Stuff each zucchini shell generously with the quinoa mixture, pressing gently to fill evenly. Bake in the preheated oven for 20–25 minutes, or until the zucchini is tender.

Step 9

Remove from the oven, drizzle with the remaining lemon juice, and garnish with additional parsley or dill if desired. Serve warm as a healthy main course or side dish.

Nutrition Facts

Serving size	(2205.5g)

Amount per serving	% Daily Value*
Calories	1674.3

Total Fat 75.8g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 4.4g
Cholesterol 133.5mg	0%
Sodium 14848.2mg	0%
Total Carbohydrate 194.0g	0%
Dietary Fiber 15.2g	0%
Total Sugars 78.0g
Protein 60.1g	0%

Vitamin D 24IU	0%
Calcium 1077.8mg	0%
Iron 13.1mg	0%
Potassium 3080.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 14.2%

Carbs: 45.7%