Name: Mediterranean Stuffed Zucchini Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 medium zucchini (about 8–10 inches long); 1 tablespoon olive oil; Salt and pepper to taste; Extra virgin olive oil for drizzling; 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 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; 1/4 cup breadcrumbs (optional, for extra crunch)

Ingredients

4 medium zucchini (about 8–10 inches long)

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

Step 1: Preheat your oven to 375°F (190°C). Wash the zucchini thoroughly and pat them dry with a clean towel.

Step 2: Slice each zucchini in half lengthwise and carefully scoop out the flesh using a melon baller or spoon, leaving about 1/4 inch of flesh to create sturdy boats. Set the scooped flesh aside.

Step 3: Place the hollowed zucchini halves on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and season with salt and pepper.

Step 4: Chop the cherry tomatoes, onion, and fresh herbs.

Step 5: In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped red onion and minced garlic, sautéing for 3–4 minutes until soft and translucent.

Step 6: Chop the reserved zucchini flesh into small pieces and add to the skillet. Cook for another 2–3 minutes.

Step 7: Add the quartered cherry tomatoes, chopped olives, salt, and pepper. Stir well and cook for 5 minutes until the tomatoes begin to break down.

Step 8: Remove the skillet from heat. Stir in crumbled feta cheese, dried oregano, and ground cumin if using.

Step 9: Spoon the filling generously into each zucchini half, pressing down slightly to hold the mixture together.

Step 10: For extra crunch, sprinkle breadcrumbs over the tops of the stuffed zucchini.

Step 11: Bake in the oven for 25–30 minutes until the zucchini is tender and the tops are golden brown.

Step 12: Remove from the oven and let cool for a couple of minutes. Squeeze fresh lemon juice over the stuffed zucchini before serving for a bright finish.

Tips & Variations

Use fresh herbs like oregano or thyme if dried is unavailable for a fresher taste.

Substitute feta with goat cheese or ricotta for a creamier filling.

Add toasted pine nuts or chopped walnuts for additional texture.

Try adding cooked quinoa or couscous into the filling for a more filling meal.

If you prefer a vegan option, replace feta with a dairy-free cheese alternative.

FAQs

Can I prepare the stuffed zucchini ahead of time?

Yes, you can assemble the zucchini boats a few hours before baking. Keep them covered in the refrigerator and bake just before serving.

Can I freeze Mediterranean Stuffed Zucchini?

While freezing is possible, the texture of the zucchini may become soft after thawing. It’s best to freeze the filling separately and stuff fresh zucchini when ready to bake.