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
Scale
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.
