Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Grilled Zucchini Boats
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 7%
CARBS 17G41% OF CAL
4G FIBER11G OTHER3G TOTAL SUGAR
FAT 9G48% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed zucchini halves stuffed with quinoa, tomatoes, olives, feta, and fresh herbs. A healthy, Mediterranean-inspired vegetarian main with bright flavors.
maingreek🍪 sheet pan🥧 baking dish🥄 saucepan♨️ grillgluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup quinoa
- 1 cup water
- 4 large zucchini
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- 1/8 teaspoon kosher salt
- 1 cup cherry tomatoes (halved)
- ½ cup pitted kalamata olives (quartered)
- ¼ cup finely chopped red onion
- 1 tablespoon chopped fresh parsley
- ¼ cup crumbled feta cheese (omit to make vegan)
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 7%
CARBS 17G41% OF CAL
4G FIBER11G OTHER3G TOTAL SUGAR
FAT 9G48% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 360mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 172mg
- Calcium
- 19mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 360MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.