Description
Mediterranean Stuffed Zucchini boats filled with a flavorful mixture of sautéed vegetables, feta cheese, olives, and herbs, baked to perfection for a delicious and healthy meal.
Ingredients
Scale
Zucchini and Base
- 4 medium zucchini (about 8–10 inches long)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Extra virgin olive oil for drizzling
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 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)
Instructions
- Preheat Oven and Prepare Zucchini: Preheat your oven to 375°F (190°C). Wash the zucchini thoroughly and pat them dry.
- Hollow the Zucchini: Slice each zucchini lengthwise and carefully scoop out the flesh with a melon baller or spoon, leaving a 1/4 inch thick shell to create sturdy boats. Set the scooped flesh aside.
- Prepare Zucchini for Baking: Place the hollowed zucchini halves on a parchment-lined baking sheet. Drizzle lightly with olive oil and season with salt and pepper.
- Chop Vegetables and Herbs: Chop cherry tomatoes, onion, parsley, and basil finely.
- Sauté Aromatics and Zucchini Flesh: Heat olive oil in a medium skillet over medium heat. Add finely chopped onion and minced garlic, sauté for 3-4 minutes until translucent. Chop the reserved zucchini flesh into small pieces, add it to the skillet, and cook for 2-3 minutes more.
- Add Remaining Filling Ingredients: Stir in quartered cherry tomatoes, chopped olives, salt, and pepper. Cook for an additional 5 minutes until tomatoes soften and release juices.
- Finish Filling: Remove skillet from heat. Stir in crumbled feta cheese, dried oregano, ground cumin (if using), chopped parsley, and basil.
- Stuff Zucchini Boats: Spoon the filling generously into each hollowed zucchini half, pressing down slightly. Optionally, sprinkle breadcrumbs on top for extra crunch.
- Bake: Bake the stuffed zucchini for 25–30 minutes until tender and the tops are golden brown.
- Serve: Remove from the oven, let cool slightly, then squeeze fresh lemon juice over the boats for a bright, tangy finish. Drizzle with extra virgin olive oil if desired.
Notes
- If you prefer a gluten-free option, omit the breadcrumbs or use gluten-free breadcrumbs.
- Feta cheese adds a salty, tangy flavor—choose authentic Greek feta for best taste.
- Ground cumin is optional and adds a smoky depth; omit if you want a more traditional Mediterranean flavor.
- These zucchini boats can be served as a main vegetarian dish or as a side.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: Mediterranean stuffed zucchini, baked zucchini, vegetarian stuffed vegetables, feta cheese recipes, healthy Mediterranean meals
