Description
This Mediterranean Stuffed Zucchini recipe features tender zucchini boats filled with a flavorful mixture of sautéed vegetables, tangy feta cheese, olives, fresh herbs, and a hint of lemon. Baked until golden and tender, this dish brings vibrant Mediterranean flavors to your table in under an hour, perfect as a wholesome main or a delightful side.
Ingredients
Scale
Vegetables and Main Ingredients
- 4 medium zucchini (about 8–10 inches long)
- 1 cup cherry tomatoes, quartered
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup kalamata olives, pitted and chopped
- Scooped zucchini flesh from the zucchini
Dairy and Herbs
- 1 cup crumbled feta cheese (use Greek feta for the most authentic flavor)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Seasonings and Oils
- 1 tablespoon olive oil + extra virgin olive oil for drizzling
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin (optional, for a slightly smoky flavor)
- 1 lemon, zested and juiced
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional, for extra crunch)
Instructions
- Preheat and Prepare Zucchini: Preheat your oven to 375°F (190°C). Wash and dry the zucchini, then slice each lengthwise. Carefully scoop out the flesh to create boats with about 1/4 inch thickness along 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 finely chopped red onion and minced garlic, sautéing for 3–4 minutes until they become soft and translucent.
- Cook Zucchini Flesh: Chop the scooped zucchini flesh into small pieces. Add these to the skillet and cook for an additional 2–3 minutes to evaporate excess moisture.
- Add Tomatoes and Olives: Stir in quartered cherry tomatoes and chopped kalamata olives. Season with salt and pepper, cooking for about 5 minutes until the tomatoes release their juices and soften.
- Combine Filling Ingredients: Remove the skillet from heat. Mix in crumbled feta cheese, dried oregano, optional ground cumin, chopped parsley, chopped basil, lemon zest, and half of the lemon juice, creating a flavorful filling.
- Stuff Zucchini Boats: Spoon the filling evenly into each zucchini half, pressing down gently to pack the mixture. Optionally, sprinkle breadcrumbs on top for added crunch and drizzle with extra virgin olive oil.
- Bake: Place the stuffed zucchini boats in the preheated oven and bake for 25–30 minutes until the zucchini is tender and the tops are golden brown.
- Finish and Serve: Remove from oven and allow to cool slightly. Drizzle with the remaining lemon juice and garnish with fresh parsley and basil. Serve warm as a delicious main course or a vibrant side dish.
Notes
- For a gluten-free option, omit the breadcrumbs or substitute with gluten-free breadcrumbs.
- Ground cumin is optional but adds a subtle smoky depth to the filling.
- If you prefer a richer texture, add a drizzle of good-quality extra virgin olive oil before baking.
- This dish can be served as a vegetarian main or a hearty side to grilled meats or salads.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
