These vegetarian stuffed zucchinis are perfectly tender and fresh with the flavors of the Mediterranean. Olives and feta cheese deliver a nice salty bite, while quinoa adds a nutty flavor, along with protein and fiber.

Adam Hickman
Source:, May 2020


Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Cut each zucchini in half lengthwise and, using a teaspoon, remove most of the flesh, leaving 1/2-inch-thick shells. Coarsely chop half of the flesh; discard the remaining flesh or reserve for another use. Place the zucchini shells on a baking sheet; sprinkle with salt and pepper. Bake until the zucchini starts to soften, 10 to 13 minutes.

  • Meanwhile, heat oil in a medium skillet over medium-high heat. Add the chopped zucchini, onion, garlic, paprika and 2 teaspoons oregano; cook, stirring occasionally, until the onion starts to soften, 3 to 4 minutes. Remove from the heat and stir in quinoa, tomatoes, olives and feta. Divide evenly among the zucchini shells.

  • Switch the oven to broil and place a rack 8 inches from the heat. Broil the filled zucchini shells until the tops are lightly browned, 5 to 6 minutes. Sprinkle with the remaining 1 teaspoon oregano.

Nutrition Facts

207 calories; protein 7.7g 15% DV; carbohydrates 21.6g 7% DV; exchange other carbs 1.5; dietary fiber 4.1g 17% DV; sugars 6.9g; fat 11g 17% DV; saturated fat 3.6g 18% DV; cholesterol 16.7mg 6% DV; vitamin a iu 701IU 14% DV; vitamin c 38mg 63% DV; folate 80.3mcg 20% DV; calcium 156.8mg 16% DV; iron 2mg 11% DV; magnesium 75.3mg 27% DV; potassium 678.2mg 19% DV; sodium 458.4mg 18% DV.