Mediterranean Stuffed Zucchini Recipe

If you’re craving a dish that bursts with vibrant flavors and wholesome goodness, the Mediterranean Stuffed Zucchini Recipe is your new best friend. This delightful recipe combines tender zucchini boats loaded with a savory medley of feta cheese, ripe cherry tomatoes, briny kalamata olives, and fresh herbs, all kissed with a bright splash of lemon. It’s the perfect way to enjoy a light yet satisfying meal that showcases the very best of Mediterranean cuisine, easily bringing sunshine to your table any day of the week.

Ingredients You’ll Need

These ingredients may seem simple, but each one plays an essential role in creating the colorful, layered flavors and textures that make this dish so irresistible. From the creamy feta to the lemon zest, every element contributes to that authentic Mediterranean charm.

• 4 medium zucchini (about 8–10 inches long): The sturdy base that holds all the delicious filling while staying tender when baked.
• 1 cup crumbled feta cheese: Use Greek feta for the most authentic tangy and creamy bite.
• 1 cup cherry tomatoes, quartered: Adds juicy sweetness and a pop of vibrant red color.
• 1/2 cup kalamata olives, pitted and chopped: Brings a lovely salty, slightly bitter complexity to the mix.
• 1 small red onion, finely chopped: Gives a subtle sweetness and depth when sautéed.
• 2 garlic cloves, minced: For a fragrant, savory warmth that infuses the whole dish.
• 1 tablespoon olive oil: The Mediterranean kitchen staple that ties the ingredients together with silky richness.
• 1 teaspoon dried oregano: Offers an earthy, herbal note true to classic Mediterranean flavors.
• 1/2 teaspoon ground cumin (optional): Adds a faint smoky undertone if you want a little twist.
• 1/4 cup fresh parsley, chopped: Brightens the filling with its clean, fresh taste.
• 1/4 cup fresh basil, chopped: Adds a subtle sweet and peppery aroma that’s irresistible.
• 1 lemon, zested and juiced: The perfect citrus punch that lifts all the flavors beautifully.
• Salt and pepper to taste: Essential for seasoning and balancing the dish.
• 1/4 cup breadcrumbs (optional): For a satisfying crunchy top layer, if you like extra texture.
• Extra virgin olive oil for drizzling: To finish with a deliciously fruity gloss and richness.

How to Make Mediterranean Stuffed Zucchini Recipe

Step 1: Prepare the Zucchini Boats

Start by preheating your oven to 375°F (190°C). Thoroughly wash and dry the zucchini, then slice each one lengthwise. Using a small spoon, scoop out the flesh carefully to create a boat shape, leaving about a 1/4 inch border all around so the shells hold their shape well during baking. Set the scooped flesh aside because you’ll be transforming it into the flavorful filling. Place the zucchini halves on a parchment-lined baking sheet, drizzle with olive oil, and season them lightly with salt and pepper to enhance their natural sweetness as they roast.

Step 2: Sauté the Aromatics

In a skillet over medium heat, warm the tablespoon of olive oil, then add finely chopped red onion and minced garlic. Sauté for about 3 to 4 minutes until the onion becomes soft and translucent, releasing their sweet and garlicky aromas. This step builds the foundational flavors that will elevate the entire dish.

Step 3: Add the Zucchini Flesh

Chop the zucchini flesh you set aside earlier into small pieces and add it to the skillet. Cook everything together for another 2 to 3 minutes to evaporate excess moisture and concentrate the flavor. This keeps your filling from turning watery and helps it bind perfectly with the other ingredients.

Step 4: Mix in Tomatoes and Olives

Stir in the quartered cherry tomatoes and chopped kalamata olives, seasoning with a pinch of salt and pepper. Let the mixture cook for about 5 minutes until the tomatoes soften and start releasing their juicy sweetness, creating a deliciously saucy base for the stuffing.

Step 5: Combine with Cheese and Herbs

Remove the skillet from heat and fold in the crumbled feta cheese, dried oregano, optional ground cumin for smoky warmth, fresh parsley, basil, lemon zest, and half of the freshly squeezed lemon juice. This step is where the Mediterranean Stuffed Zucchini Recipe really shines, as all those fresh and vibrant flavors come together in perfect harmony.

Step 6: Stuff and Prepare for Baking

Carefully spoon the filling into the zucchini boats, gently pressing down to pack everything in. If you want a lovely crunch on top, sprinkle breadcrumbs evenly over each stuffed zucchini half. Finish by drizzling extra virgin olive oil across the tops, which will help everything brown beautifully and add that silky finish.

Step 7: Bake Until Tender and Golden

Pop the baking sheet into your preheated oven and bake for 25 to 30 minutes. The zucchini should become tender but still hold their shape, and the breadcrumb topping, if added, will turn a gorgeous golden brown, signaling that everything is perfectly cooked and ready to enjoy.

Step 8: Final Touches Before Serving

Once out of the oven, allow your Mediterranean Stuffed Zucchini Recipe to cool for a couple of minutes. Then drizzle with the remaining lemon juice and garnish with extra fresh parsley and basil. This final citrus splash and herbal garnish bring brightness and a fresh finish that keeps the dish feeling light and vibrant.

How to Serve Mediterranean Stuffed Zucchini Recipe

Garnishes

A sprinkle of chopped fresh herbs like parsley and basil is the perfect way to add a pop of color and a burst of fresh flavor just before serving. A light drizzle of extra virgin olive oil or an additional dusting of crumbled feta can also give your presentation a lovely final flourish.

Side Dishes

This dish pairs beautifully with a variety of Mediterranean-inspired sides. Consider serving it alongside warm, crusty bread to soak up any juices or a simple couscous salad to keep the meal light yet filling. A crisp green salad with a lemon vinaigrette is another fabulous option for a refreshing contrast.

Creative Ways to Present

For an elegant touch at dinner parties, serve your stuffed zucchini on individual plates garnished with edible flowers or a swirl of herb-infused yogurt on the side. You can also transform these into appetizer-sized portions by cutting the zucchinis into smaller boats for sharing, perfect for casual gatherings or tapas nights.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers of this Mediterranean Stuffed Zucchini Recipe, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, making them an excellent option for easy lunches or quick dinners later in the week.

Freezing

This recipe freezes fairly well but is best frozen before baking. Place the stuffed and prepared zucchini boats on a baking sheet, freeze them until solid, then transfer to a freezer-safe container or bag. They will keep for up to 2 months. When ready to enjoy, bake straight from frozen but add extra cooking time to ensure they’re heated through.

Reheating

To reheat, simply pop your leftovers in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through. Cover loosely with foil to prevent the topping from burning while ensuring the zucchini becomes tender again. You can also reheat in the microwave if you’re short on time, though the oven will preserve the texture best.

FAQs

Can I use different types of cheese instead of feta?

Absolutely! While feta cheese is traditional and adds a wonderful tang, you can experiment with ricotta, goat cheese, or even mozzarella for a milder, creamier filling. Keep in mind that feta adds a salty punch that complements the olives and herbs perfectly.

What if I don’t have kalamata olives? Can I substitute them?

Yes, you can substitute kalamata olives with black olives or green olives, but the distinctive rich, slightly fruity flavor of kalamatas is what makes this dish authentically Mediterranean. If you use a different olive, choose one with a robust flavor to maintain the dish’s depth.

Is this Mediterranean Stuffed Zucchini Recipe suitable for a vegetarian diet?

Definitely! This recipe is naturally vegetarian since it relies on fresh vegetables, herbs, and cheese. It’s a fantastic choice for a nutritious meat-free main or side dish that satisfies without feeling heavy.

Can I prepare the filling in advance?

Yes, you can prepare the filling a day ahead and store it in the refrigerator. When you’re ready to cook, simply stuff the zucchini and bake. This makes the process quicker and is great for meal prepping.

How can I add protein to this dish?

If you want to boost the protein content, consider stirring in cooked quinoa, chickpeas, or ground meat into the filling before stuffing. These additions complement the Mediterranean flavors well while making the meal more substantial.

Final Thoughts

There’s something truly joyful about making and sharing the Mediterranean Stuffed Zucchini Recipe — it’s fresh, bursting with flavor, and surprisingly easy to prepare. Whether you’re cooking for family or impressing guests, it offers that perfect balance of wholesome ingredients and vibrant tastes that will keep everyone asking for seconds. Give this recipe a try, and let those delightful Mediterranean flavors brighten your kitchen and your plate!

Mediterranean Stuffed Zucchini Recipe

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4 from 74 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Mediterranean Stuffed Zucchini recipe features tender zucchini boats filled with a flavorful mixture of sautéed vegetables, crumbled feta, fresh herbs, and a hint of lemon. Baked to golden perfection, this dish is a healthy and vibrant option perfect for a main course or side dish that brings the tastes of the Mediterranean to your table.

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Ingredients

Scale 1x2x3x

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)

Stuffing Mixture

• 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

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Instructions

1. Prepare the zucchini boats: Preheat your oven to 375°F (190°C). Wash and dry the zucchini, then slice each one lengthwise. Scoop out the flesh carefully, leaving about 1/4 inch around the edges to create a boat shape. 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.
2. Sauté aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped red onion and minced garlic, cooking for 3–4 minutes until they become soft and translucent.
3. Cook zucchini flesh: Chop the reserved zucchini flesh into small pieces and add them to the skillet. Cook for 2–3 minutes to reduce moisture content.
4. Add tomatoes and olives: Stir in the quartered cherry tomatoes, chopped kalamata olives, and season with a pinch of salt and pepper. Cook for about 5 minutes until the tomatoes release their juices.
5. Combine stuffing ingredients: Remove the skillet from heat. Mix in the crumbled feta cheese, dried oregano, ground cumin if using, chopped parsley, basil, lemon zest, and half of the lemon juice. Stir until well combined.
6. Stuff the zucchini: Spoon the filling into each zucchini half, pressing down gently to pack the mixture. Sprinkle breadcrumbs over the top if using, then drizzle with extra virgin olive oil.
7. Bake: Bake in the preheated oven for 25–30 minutes, or until the zucchini is tender and the tops are golden brown.
8. Finish and serve: Remove from the oven and let cool for a minute or two. Drizzle the remaining lemon juice over the stuffed zucchini, garnish with fresh parsley and basil, and serve warm as a delicious main or side dish.

Notes

• For a gluten-free version, omit the breadcrumbs or use gluten-free breadcrumbs.
• Ground cumin is optional but adds a lovely smoky depth to the stuffing.
• Use fresh herbs to maximize flavor, but dried herbs can be substituted in a pinch.
• These stuffed zucchinis can be prepared ahead of time and baked just before serving.
• For a vegan variation, omit the feta cheese and consider adding crumbled tofu or vegan cheese instead.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean