Description
Mediterranean Stuffed Zucchini features tender zucchini boats filled with a vibrant mix of sautéed zucchini flesh, red onion, garlic, cherry tomatoes, kalamata olives, and feta cheese. Enhanced with fresh parsley, basil, and a hint of lemon, this recipe is a flavorful combination perfect for vegetarians seeking a nutritious and satisfying meal. Finished with breadcrumbs and baked until golden, it offers Mediterranean flavors in every bite.
Ingredients
- 4 medium zucchini (about 8–10 inches long)
- 1 cup crumbled feta cheese
- 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)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 lemon, zested and juiced
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional)
- Extra virgin olive oil for drizzling
Instructions
- Preheat oven to 375°F (190°C).
- Wash zucchini, slice in half lengthwise, and scoop out flesh leaving 1/4 inch around the edges.
- Place hollowed zucchini on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Heat olive oil in a skillet; sauté red onion and garlic for 3-4 minutes.
- Add chopped zucchini flesh and cook for 2-3 minutes.
- Add cherry tomatoes, olives, salt, and pepper; cook for 5 minutes until tomatoes break down.
- Remove skillet from heat, stir in feta, oregano, cumin, parsley, basil, lemon zest, and half the lemon juice.
- Fill zucchini boats with the mixture and sprinkle with breadcrumbs if desired.
- Drizzle with extra virgin olive oil and bake for 25-30 minutes, until tender and golden.
- Garnish with the remaining lemon juice and fresh herbs before serving.
Notes
Substitute feta with vegan cheese or goat cheese for dietary needs. Use panko or gluten-free breadcrumbs, or omit for a low-carb option. Make-ahead by preparing the filling a day in advance and stuffing just before baking. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Troubleshooting: If zucchini releases too much water, briefly broil after baking to firm up, or pat scooped flesh dry before adding to the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 220
- Sugar: 6g
- Sodium: 560mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg