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Close-up of Turkey & Quinoa Stuffed Zucchini Boats topped with feta and tomatoes on a wooden board.

Turkey & Quinoa Stuffed Zucchini Boats

Enjoy these healthy and flavorful stuffed zucchini boats, packed with quinoa, vegetables, and your favorite cheese. A perfect light meal or side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Quinoa Cooking Time 15 minutes
Total Time 1 hour
Servings: 3 boats
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 198
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 3 zucchini sliced and seeds removed
For the Quinoa Filling
  • 1/4 cup quinoa rinsed
  • 1/2 cup water
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/4 tsp oregano
  • 1 cup grape tomatoes sliced
  • 1/4 cup red onion diced
  • 1/2 cup chickpeas drained and rinsed
  • 1/4 cup feta cheese or more
For the Drizzle
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
For Garnish
  • fresh basil

Equipment

  • Oven
  • Baking dish
  • Saucepan

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cook the quinoa with water according to package directions. Once cooked, stir in the garlic powder, dried basil, oregano, sliced tomatoes, diced red onion, and chickpeas.
  3. While the quinoa cooks, prepare your zucchini. Slice them in half lengthwise and remove the seeds to create boats. Place the zucchini boats face up in a baking dish.
  4. Fill each zucchini boat with the quinoa mixture. Top with feta cheese. Whisk together the lemon juice and olive oil, then drizzle this mixture over the stuffed zucchini.
  5. Bake for 30 minutes, or until the zucchini is tender.
  6. Serve warm with extra olive oil and cheese, if desired. Enjoy!

Nutrition

Calories: 198kcalCarbohydrates: 21gProtein: 7gFat: 11gSaturated Fat: 3gCholesterol: 8mgSodium: 123mgPotassium: 606mgFiber: 4gSugar: 7gVitamin A: 644IUVitamin C: 35mgCalcium: 91mgIron: 2mg

Notes

Omit the cheese to make this recipe vegan. You can also add a drizzle of harissa for a spicy kick.

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