These Grilled Zucchini Boats are a fantastic low carb, gluten free, vegetarian meal that can easily be made vegan by omitting feta cheese. These zucchini boats are healthy and stuffed with quinoa, olives, tomatoes and feta cheese.
To make this recipe, start by cooking and cooling quinoa. Grill zucchini before transferring to a serving plate. Make a coating for the quinoa from lemon juice, oregano and salt and stir it into the quinoa. Add tomatoes, olives, red onion and parsley to the bowl with the quinoa, along with the feta cheese if using. Place the quinoa filling in the grilled zucchini boats and serve!
To make Grilled Zucchini Boats, you will need the following ingredients:
Rinse ½ a cup of quinoa with cold water and drain. Place in a small saucepan with one cup of water. Bring the contents of the saucepan to a boil. Reduce the heat to low and simmer until water is absorbed (about 10 minutes). Transfer the cooked quinoa to a large bowl to cool slightly.
Slice each zucchini in half, lengthwise. Use a spoon to scoop the seeds from each of the zucchini halves. Brush with oil.
Heat a grill pan over medium heat. Cook the zucchini, cut side down, for 4-6 minutes. Once the zucchini halves are crisp-tender, transfer to a plate.
In a small bowl or jug, whisk together 1 tablespoon of fresh lemon juice, ½ a teaspoon of dried oregano, and ⅛ teaspoon of kosher salt. Stir the mixture into the quinoa.
Add 1 cup halved cherry tomatoes, ½ cup pitted Kalamata olives, ¼ cup finely chopped red onion, and 1 tablespoon chopped fresh parsley to cooked quinoa, along with ¼ cup of crumbled feta cheese. Stir well to combine.
To serve, spoon the quinoa filling into the grilled zucchini halves. Serve immediately or refrigerate until you are ready to serve.
These Grilled Zucchini Boats are low carb, gluten free and really tasty. Don’t forget to post your pictures on social media using #CookMeRecipes if you try this recipe.
