Description
Mediterranean Stuffed Zucchini features tender zucchini boats filled with a flavorful mix of feta, cherry tomatoes, olives, herbs, and lemon, making a nutrient-rich and satisfying vegetarian dish.
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
Instructions
- Preheat oven to 375°F (190°C). Wash zucchini, slice lengthwise, and scoop out flesh leaving ¼-inch border. Set flesh aside. Place zucchini halves on parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
- Heat olive oil in a skillet over medium heat. Sauté red onion and garlic until soft, about 3–4 minutes. Chop reserved zucchini flesh and add to skillet; cook 2–3 minutes to reduce moisture.
- Add cherry tomatoes, olives, salt, and pepper; cook 5 minutes until tomatoes break down.
- Remove skillet from heat. Stir in feta, oregano, cumin (if using), parsley, basil, lemon zest, and half the lemon juice.
- Fill zucchini halves with mixture, pressing lightly. Sprinkle breadcrumbs on top if using, then drizzle with extra virgin olive oil.
- Bake for 25–30 minutes until zucchini is tender and topping is golden.
- Remove from oven, let cool slightly, drizzle remaining lemon juice, and sprinkle fresh herbs. Serve warm.
Notes
Use plant-based feta or omit cheese for a vegan option; add nutritional yeast for cheesy flavor.
Mix cooked quinoa, bulgur, or couscous into filling for added heartiness.
Add spinach or kale while cooking zucchini flesh for nutritional boost.
Try goat cheese or ricotta instead of feta for different textures and flavors.
Store leftovers in airtight container in refrigerator up to 2 days; reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 zucchini half
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
