Air fryer recipe · Sides
Quinoa and Feta Stuffed Zucchini Boats
Zucchini halves hollowed and heaped with herbed quinoa, sun-dried tomato and salty feta.
- 23 minTotal time
- 185°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 340kcal
- 10.9 gprotein
- 21.2 gcarbs
- 24.3 gfat
- 3.8 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Zucchini3
- Cooked quinoa1 cup
- Feta, crumbled1/3 cup
- Sun-dried tomatoes, chopped3 tbsp
- Dried oregano1 tsp
- Olive oil2 tbsp
Method
Make the boats
Halve each zucchini lengthwise and scoop out the seedy centre with a spoon to form shallow boats. Chop the scooped flesh and set it aside to fold into the filling.
Mix the quinoa filling
Combine the cooked quinoa with crumbled feta, chopped sun-dried tomatoes, oregano, the reserved zucchini flesh, salt and pepper. Drizzle in a little olive oil to bind everything loosely.
Fill the boats
Spoon the quinoa mixture into the zucchini hollows, pressing gently so it holds together. Mound it slightly so each boat looks generous.
Oil and season
Brush the exposed zucchini edges with olive oil and add a final pinch of oregano on top. Arrange the boats so they sit flat and stable in the basket.
Air-fry until tender
Air-fry at 185C for 15 minutes until the zucchini is fork-tender and the feta on top is lightly golden. The boats should hold their shape with softened, slightly browned edges.
