Grilled Zucchini Boats

delicious vegetarian zucchini
Delicious vegetarian zucchini
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½ cup Quinoa
1 cup Water
4 Zucchini large
1 tbsp Olive oil
1 tbsp Lemon juice fresh
½ tsp Dried oregano
⅛ tsp Kosher Salt
1 cup Cherry tomatoes halved
½ cup Kalamata olives pitted and quartered
¼ cup Red onion finely chopped
1 tbsp Parsley chopped, fresh
¼ cup Feta cheese crumbled, omit to make vegan

Nutritional information


Grilled Zucchini Boats


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:

Ingridiens for Grilled Zucchini Boats

Steps to make Grilled Zucchini Boats


Cook quinoa


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.


Prepare zucchini


Slice each zucchini in half, lengthwise. Use a spoon to scoop the seeds from each of the zucchini halves. Brush with oil.


Grill zucchini


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.


Make dressing


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.


Combine all ingredients


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.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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