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Mediterranean Stuffed Zucchini Recipe

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★★★★★

4.6 from 73 reviews

This Mediterranean Stuffed Zucchini recipe offers a vibrant and healthy meal featuring tender zucchini boats filled with a savory blend of sautéed vegetables, kalamata olives, and tangy feta cheese. Easy to prepare and baked to perfection, this dish combines fresh herbs and a hint of lemon juice for a bright, flavorful finish ideal for lunch or dinner.

Ingredients

Scale

Zucchini Boats

  • 4 medium zucchini (about 8–10 inches long)
  • Extra virgin olive oil for drizzling
  • Salt and pepper to taste
  • 1/4 cup breadcrumbs (optional, for extra crunch)

Stuffing Mixture

  • 1 cup crumbled feta cheese (use Greek feta for the most authentic flavor)
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup kalamata olives, pitted and chopped
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin (optional, for a slightly smoky flavor)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1 lemon, zested and juiced

Instructions

  1. Preheat Oven and Prepare Zucchini: Preheat your oven to 375°F (190°C). Wash zucchini thoroughly and dry with a clean towel. Slice each zucchini in half lengthwise and scoop out the flesh with a melon baller or spoon, leaving about 1/4 inch of flesh to create boats. Place hollowed zucchini halves on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
  2. Sauté Aromatics: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add finely chopped red onion and minced garlic, sauté for 3–4 minutes or until onion is soft and translucent.
  3. Cook Zucchini Flesh: Chop the scooped zucchini flesh into small pieces and add to the skillet. Cook for another 2–3 minutes, stirring occasionally.
  4. Add Vegetables and Season: Add quartered cherry tomatoes, chopped kalamata olives, salt, and pepper to the skillet. Stir the mixture and cook for 5 minutes until tomatoes begin to break down and release juices.
  5. Finish Filling: Remove skillet from heat and stir in crumbled feta cheese, dried oregano, ground cumin (if using), chopped parsley, chopped basil, and lemon zest. Mix well to combine flavors.
  6. Fill Zucchini Boats: Spoon the filling generously into each zucchini half, pressing slightly to hold together. Sprinkle breadcrumbs on top if desired for extra crunch.
  7. Bake: Bake the stuffed zucchini boats in the preheated oven for 25–30 minutes until the zucchini is tender and the tops are golden brown.
  8. Garnish and Serve: Remove from oven and let cool for 1–2 minutes. Squeeze fresh lemon juice over the top before serving to add a bright, tangy finish.

Notes

  • Using Greek feta cheese adds an authentic tangy flavor to the filling.
  • Adding breadcrumbs is optional but provides a nice crunchy contrast.
  • Ground cumin adds a subtle smoky depth, but it can be omitted to keep the flavor more traditional Mediterranean.
  • Leftover stuffing can be refrigerated and used as a topping or mixed into grains.
  • This recipe is vegetarian and can easily be made gluten-free by omitting the breadcrumbs or using a gluten-free alternative.

Keywords: Mediterranean Stuffed Zucchini, Vegetarian Stuffed Zucchini, Baked Zucchini Boats, Greek Feta Zucchini, Healthy Mediterranean Recipe

Find it online: https://www.sanacooks.com/mediterranean-stuffed-zucchini-recipe/