If you’re craving a dish that’s bursting with vibrant flavors and loaded with wholesome ingredients, this Mediterranean Stuffed Zucchini Recipe is exactly what you need. Imagine tender zucchini boats filled with a savory mix of feta cheese, sun-kissed cherry tomatoes, briny kalamata olives, and fragrant fresh herbs, all baked to perfection. It’s light yet satisfying, colorful, and perfect for sharing with friends or family. The combination of textures and the bright Mediterranean flavors make this recipe an absolute keeper for any season.
Ingredients You’ll Need
This recipe calls for simple but essential ingredients that each bring a unique touch—whether it’s the salty tang of feta, the fresh brightness of herbs, or the rich aroma of garlic. Together, they create a harmonious blend that makes every bite delightful.
- Zucchini (4 medium): Choose firm zucchini about 8–10 inches long to create perfect boats for stuffing.
- Feta cheese (1 cup, crumbled): Greek feta works best here for an authentic, creamy, and tangy flavor.
- Cherry tomatoes (1 cup, quartered): Their juicy sweetness balances the salty and savory elements beautifully.
- Kalamata olives (1/2 cup, pitted and chopped): Adds a briny punch that’s signature to Mediterranean cooking.
- Red onion (1 small, finely chopped): Brings a mild sharpness and a touch of sweetness upon cooking.
- Garlic cloves (2, minced): A must for that irresistible fragrant depth.
- Olive oil (1 tablespoon + extra for drizzling): Use good-quality extra virgin olive oil for richness and moisture.
- Dried oregano (1 teaspoon): Classic Mediterranean herb that brightens the filling.
- Ground cumin (1/2 teaspoon, optional): Adds a subtle smoky warmth if you want an extra layer of flavor.
- Fresh parsley (1/4 cup, chopped): For a fresh, vibrant herbal note.
- Fresh basil (1/4 cup, chopped): Sweet, peppery, and aromatic—an essential Mediterranean touch.
- Lemon (1, zested and juiced): The zest and juice brighten the entire dish with a lively citrus kick.
- Salt and pepper: To season perfectly and enhance all the components.
- Breadcrumbs (1/4 cup, optional): For an irresistible crunchy topping that contrasts with the soft filling.
How to Make Mediterranean Stuffed Zucchini Recipe
Step 1: Prepare the Zucchini Boats
Start by preheating your oven to 375°F (190°C), setting the stage for a perfectly baked dish. Wash and dry the zucchini well. Then slice each zucchini lengthwise so you have long halves. Gently scoop out the flesh from each half, leaving about a 1/4 inch wall to hold the stuffing. Keep the scooped zucchini flesh aside—it’s going to add great body and moisture to your filling. Place the hollowed zucchini boats on a baking sheet lined with parchment paper, drizzle them with olive oil and season lightly with salt and pepper. This helps them get tender and flavorful as they bake.
Step 2: Sauté Aromatics
Next, heat olive oil in a skillet over medium heat. Toss in the finely chopped red onion and minced garlic, sautéing until they turn soft and translucent—this should take about 3 to 4 minutes. This step softens and sweetens the ingredients, releasing their wonderful aromas which anchor the whole dish.
Step 3: Add Zucchini Flesh
Chop the zucchini scraps into small bits and add them to your skillet. Cook for 2 to 3 minutes to reduce moisture so the filling doesn’t get watery. This simple step helps concentrate the flavors and ensures your stuffed zucchini won’t turn soggy after baking.
Step 4: Mix in Tomatoes and Olives
Time to invite the juicy cherry tomatoes and chopped kalamata olives to the pan. Add a pinch of salt and pepper, cooking for about 5 minutes until the tomatoes soften and release their juices, melding all the flavors wonderfully. This mixture will be the vibrant heart of your filling.
Step 5: Combine with Herbs, Cheese, and Lemon
Remove the skillet from the heat, then stir in crumbled feta cheese—responsible for that creamy, salty punch—along with dried oregano, optional ground cumin for a subtle smoky note, and the fresh parsley and basil. Don’t forget the lemon zest and half of the lemon juice here; they bring a light, refreshing citrus brightness that lifts every bite.
Step 6: Stuff the Zucchini Halves
With your filling ready, spoon it generously into each zucchini boat, pressing down gently so the stuffing is packed well. If you want that lovely crunchy texture contrast, sprinkle breadcrumbs over the top now. Drizzle a little extra virgin olive oil on everything to ensure a golden finish as it bakes.
Step 7: Bake to Perfection
Pop the stuffed zucchini into the preheated oven and bake for 25 to 30 minutes. You want the zucchini tender but still holding shape, and the tops to turn a gorgeous golden brown. The aromas filling your kitchen at this point will already have you eager to dive right in.
Step 8: Final Touches
Once baked, take the zucchini out of the oven and let them rest for a couple of minutes. A final drizzle of the remaining lemon juice and a sprinkle of fresh parsley and basil bring an extra burst of freshness right before serving. That vibrant flare seals in the appeal of this timeless Mediterranean favorite.
How to Serve Mediterranean Stuffed Zucchini Recipe
Garnishes
Fresh herbs like chopped parsley and basil aren’t just for cooking; they make wonderful garnishes too. Adding a few crumbles of feta cheese on top after baking or a light drizzle of extra virgin olive oil will elevate the presentation and flavor even more. For an extra zesty note, a small sprinkle of lemon zest right before serving is a game changer.
Side Dishes
This Mediterranean Stuffed Zucchini Recipe pairs beautifully with a variety of sides. A crisp Greek salad with crisp cucumbers and tangy dressing complements the soft, warm zucchini perfectly. For more heartiness, serve with some warm pita bread or a light couscous salad to soak up all the flavorful juices.
Creative Ways to Present
For a stunning presentation, arrange the stuffed zucchini boats on a large platter garnished with lemon slices and extra herbs. You can also turn them into individual servings by plating each half on colorful ceramic dishes. If you want a party twist, serve smaller zucchini boats as elegant appetizers — just slice the zucchinis thinner and adjust cooking time.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after resting overnight, making reheated portions surprisingly delicious.
Freezing
You can freeze the stuffed zucchini, though textures shift a bit upon thawing. Place cooled, fully baked zucchini in a freezer-safe container or heavy-duty zip bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through to retain textures nicely. Microwaving works too but may soften the zucchini further.
FAQs
Can I make this Mediterranean Stuffed Zucchini Recipe vegan?
Absolutely! Replace the feta cheese with a plant-based cheese alternative or crumbled tofu seasoned with lemon and herbs. Skip breadcrumbs or choose vegan-friendly ones to keep it fully vegan.
What can I substitute for kalamata olives if I don’t have any?
If kalamata olives are not available, black olives or green olives will work too, though they slightly change the flavor profile. You might want to reduce the quantity a bit as they can be saltier.
Is this recipe gluten-free?
It’s naturally gluten-free if you skip the optional breadcrumbs or use gluten-free ones. All other ingredients are safe, making it a great choice for gluten-sensitive eaters.
Can I use other vegetables instead of zucchini?
Yes, summer squash or even halved bell peppers can serve as a vessel for the filling. Just remember to adjust cooking times based on the vegetable’s firmness and moisture content.
How can I turn this Mediterranean Stuffed Zucchini Recipe into a main dish?
To make it a full meal, add cooked quinoa, bulgur, or rice to the filling for extra substance. Serve alongside a fresh salad and some crusty bread to round it out.
Final Thoughts
There’s something truly special about this Mediterranean Stuffed Zucchini Recipe that keeps me making it again and again. It’s approachable, full of fresh, vibrant flavors, and wow-worthy enough to impress anyone at the dinner table. Whether you’re cooking for a cozy night in or entertaining guests, this dish offers a tasty, healthy escape to the Mediterranean with every bite. Give it a try—you won’t regret bringing these colorful zucchini boats to your table.
Print
Mediterranean Stuffed Zucchini Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and flavorful Mediterranean stuffed zucchini recipe that combines fresh vegetables, tangy feta, and aromatic herbs. Perfectly baked until tender and golden, this dish offers a healthy and satisfying meal option packed with Mediterranean flavors.
Ingredients
Zucchini
- 4 medium zucchini (about 8–10 inches long)
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
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional, for extra crunch)
- Extra virgin olive oil for drizzling
Instructions
- Prepare the zucchini: Preheat your oven to 375°F (190°C). Wash the zucchini, dry them thoroughly, and slice each one lengthwise. Carefully scoop out the flesh to create boat-shaped zucchini halves, leaving about 1/4 inch thickness around the edges. Set the scooped flesh aside. Place the zucchini halves on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped red onion and minced garlic, sautéing for 3–4 minutes until they become soft and translucent.
- Cook zucchini flesh: Chop the reserved zucchini flesh into small pieces and add it to the skillet with the onions and garlic. Cook for an additional 2–3 minutes to reduce moisture content.
- Add vegetables: Stir in the quartered cherry tomatoes, chopped kalamata olives, and a pinch of salt and pepper. Cook for 5 minutes until the tomatoes begin to release their juices, contributing to the filling’s flavor and moisture.
- Mix in herbs and cheese: Remove the skillet from heat. Stir in the crumbled feta cheese, dried oregano, ground cumin (if using), chopped parsley and basil, lemon zest, and half of the lemon juice. Combine thoroughly to create the stuffing mixture.
- Stuff zucchini: Spoon the filling evenly into each zucchini half, pressing down slightly for a compact filling. If desired, sprinkle breadcrumbs on top of each zucchini for an extra crunchy texture. Drizzle extra virgin olive oil over the stuffed zucchini.
- Bake: Place the baking sheet in the preheated oven and bake for 25–30 minutes, or until the zucchini is tender and the tops turn a lovely golden brown.
- Finish and serve: Remove from the oven and let the stuffed zucchini cool for a minute or two. Drizzle with the remaining lemon juice, garnish with additional fresh parsley and basil leaves, and serve warm as a main dish or flavorful side.
Notes
- Using Greek feta cheese adds authentic Mediterranean flavor.
- Ground cumin is optional but adds a subtle smoky depth.
- Breadcrumbs are optional for crunch; omit for gluten-free version.
- Ensure zucchini boats are not scooped too thin to avoid collapsing during baking.
- This dish can be served as a vegetarian main course or a side dish.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
