Stuffed Zucchini Boats


  • 4 zucchinis (large)
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 red onion
  • 500g beef mince
  • OR 500g pork mince
  • seasoning of your choice (mexican, italian or moroccan seasonings work well here)
  • 1 can tomatoes (400g)
  • 1 microwaveable sachet brown rice and quinoa
  • 1/2 cup feta
  • fresh parsley


  • Prep Ingredients: Slice the zucchinis in half, crush the garlic cloves, dice the red onion and crumble the feta.
  • Preheat oven to 220°C. Place zucchinis (skin side down) on a baking tray lined with baking paper.
  • Drizzle zucchini with 1 tbsp olive oil and smother with crushed garlic and half of the diced onion. Bake for 15-20 minutes or until zucchini is soft.
  • In the meantime, prepare a pan with the rest of the oil and the other half of the onion. Cook onion until it starts to soften.
  • Add the mince and seasoning to the pan and begin to cook on low heat.
  • By this stage, the zucchini should be softening in the oven. Remove the zucchini from the oven and place on a chopping board.
  • hollow out the zucchini by scraping out the flesh with a teaspoon. Add the zucchini flesh to the meat mixture cooking in the pan.
  • Pour tomatoes and allow to simmer for a further 3-4 minutes.
  • Microwave rice and quinoa mixture as indicated on the packet prior to serving.
  • Serve zucchini boat stuffed with the meat mixture and topped with rice, feta and fresh parsley.

Vegan or Vegetarian adaptation: Substitute the mince for a vegetarian-based mince alternative

Dairy-free adaptation: Use vegan cheese or substitute the feta out completely for Avocado