Mediterranean Stuffed Zucchini Recipe
Mediterranean Stuffed Zucchini is a delightful and healthy dish featuring tender zucchini boats filled with a savory mixture of feta cheese, cherry tomatoes, kalamata olives, fresh herbs, and aromatic spices. Baked to perfection, this recipe offers a satisfying blend of Mediterranean flavors with a light and fresh finish enhanced by lemon juice. Perfect as a vegetarian main or side dish, it’s both easy to prepare and full of vibrant colors and textures.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
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)
Filling
- 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
- Preheat and Prepare Zucchini: Preheat your oven to 375°F (190°C). Wash the zucchini thoroughly and pat them dry with a clean towel to ensure they roast properly.
- Slice and Hollow Zucchini: Slice each zucchini in half lengthwise. Use a melon baller or spoon to carefully scoop out the flesh, leaving about 1/4 inch of flesh around the edges to create sturdy boats. Set the scooped flesh aside for the filling.
- Season Zucchini Boats: Place the hollowed zucchini halves on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and season with salt and pepper.
- Prepare Filling Ingredients: Chop the cherry tomatoes, red onion, parsley, and basil finely to prepare for the filling mixture.
- Sauté Aromatics: Heat 1 tablespoon of olive oil over medium heat in a medium-sized skillet. Add the finely chopped red onion and minced garlic, sautéing for 3–4 minutes until the onion becomes soft and translucent.
- Cook Zucchini Flesh: Chop the reserved zucchini flesh into small pieces and add it to the skillet. Cook for 2–3 minutes to soften.
- Add Vegetables and Season: Add the quartered cherry tomatoes, chopped kalamata olives, salt, and pepper to the skillet. Stir well and cook for another 5 minutes until the tomatoes start to break down and release their juices.
- Mix in Cheese and Spices: Remove the skillet from the heat. Stir in the crumbled feta cheese, dried oregano, ground cumin (if using), and chopped fresh herbs (parsley and basil) for a fragrant, flavorful mixture.
- Fill Zucchini Boats: Spoon the Mediterranean filling generously into each hollowed zucchini half, pressing down gently to ensure the filling holds together. Optionally, sprinkle breadcrumbs on top for an added crunchy texture.
- Bake: Bake in the preheated oven for 25–30 minutes, or until the zucchini is tender and the topping is golden brown.
- Finish and Serve: Remove from the oven and let cool for a minute or two. Squeeze fresh lemon juice over the stuffed zucchini boats for a bright, tangy finish before serving.
Notes
- Use Greek feta cheese for the most authentic Mediterranean flavor.
- Ground cumin is optional but adds a pleasant smoky note to the filling.
- Breadcrumbs add a crunchy topping but can be omitted for a gluten-free version.
- Fresh herbs like parsley and basil brighten the dish—feel free to adjust based on availability.
- This recipe works well as a main vegetarian course or as a side dish accompanying grilled meats or fish.
- For a vegan adaptation, substitute feta cheese with a vegan cheese alternative.
Keywords: Mediterranean, Stuffed Zucchini, Zucchini Boats, Vegetarian, Baked Zucchini, Feta Cheese, Healthy Dinner, Summer Recipe
