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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake in the preheated oven for 25–30 minutes, or until the zucchini is tender and the tops are golden brown.
- 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
