Name: Mediterranean Stuffed Zucchini Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 medium zucchini (8–10 inches long); 1 cup crumbled feta cheese (preferably Greek feta); 1 cup cherry tomatoes, quartered; ½ cup kalamata olives, pitted and chopped; 1 small red onion, finely chopped; 2 garlic cloves, minced; 1 tablespoon olive oil; 1 teaspoon dried oregano; ½ teaspoon ground cumin (optional); ¼ cup fresh parsley, chopped; ¼ cup fresh basil, chopped; 1 lemon, zested and juiced; Salt and pepper to taste; ¼ cup breadcrumbs (optional); Extra virgin olive oil for drizzling

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Why You’ll Love This Recipe

Mediterranean stuffed zucchini combines creamy feta, juicy tomatoes, and salty olives inside tender zucchini boats for a fresh and vibrant meal. It’s nutrient-dense, easy to make, and perfectly balanced with herbs and lemon zest. This dish suits vegetarians and anyone wanting to enjoy wholesome vegetables in a flavorful way. It also reheats well, making it great for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 medium zucchini (8–10 inches long)
1 cup crumbled feta cheese (preferably Greek feta)
1 cup cherry tomatoes, quartered
½ cup kalamata olives, pitted and chopped
1 small red onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon ground cumin (optional, for smoky flavor)
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
1 lemon, zested and juiced
Salt and pepper to taste
¼ cup breadcrumbs (optional, for crunch)
Extra virgin olive oil for drizzling

this Recipe

Directions

Step 1: Preheat Oven and Prep Zucchini

Preheat oven to 375°F (190°C). Wash zucchini, slice lengthwise, and scoop out the flesh, leaving a ¼-inch border. Set the scooped flesh aside. Place zucchini halves on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.

Step 2: Prepare Filling

Heat olive oil in a skillet over medium heat. Sauté red onion and garlic until soft (3–4 minutes). Chop reserved zucchini flesh and add to skillet, cooking 2–3 minutes to reduce moisture. Add cherry tomatoes, olives, salt, and pepper; cook another 5 minutes until tomatoes break down.

Step 3: Finish Filling

Remove skillet from heat. Stir in crumbled feta, oregano, cumin (if using), parsley, basil, lemon zest, and half of the lemon juice.

Step 4: Stuff Zucchini

Fill zucchini halves generously with the mixture, pressing lightly. Sprinkle breadcrumbs on top if desired, then drizzle with extra virgin olive oil.

Step 5: Bake

Bake for 25–30 minutes until zucchini is tender and topping is golden. The zucchini should be soft when pierced.

Step 6: Garnish and Serve

Remove from oven, let cool slightly, then drizzle remaining lemon juice and sprinkle fresh herbs. Serve warm, alone or with sides like green salad, pita bread, or tzatziki.

Variations and Tips

Vegan: Use plant-based feta or omit cheese; add nutritional yeast for cheesy flavor.
Add grains: Stir cooked quinoa, bulgur, or couscous into the filling for extra heartiness.
Nutritional boost: Toss in spinach or kale while cooking zucchini flesh.
Cheese swaps: Try goat cheese or ricotta for different textures and flavors.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Storage/Reheating

Store leftovers in an airtight container in the refrigerator up to 2 days.
Reheat in the oven to keep zucchini texture intact.

Nutritional Benefits

Zucchini is low in calories and rich in vitamins C and A. Feta adds calcium and protein, olives and olive oil provide healthy fats, and fresh herbs contribute antioxidants and fiber, making this dish wholesome and balanced.

Conclusion

Mediterranean Stuffed Zucchini is a vibrant, flavorful dish that’s both nutritious and easy to make. It highlights fresh ingredients and Mediterranean flavors while offering flexibility to suit various diets. Whether as a main course or side, it’s sure to delight your taste buds and nourish your body.