Get ready to fall in love with the Mediterranean Stuffed Zucchini Recipe, a vibrant and flavorful dish bursting with fresh herbs, tangy feta, and the beautiful brininess of kalamata olives. This delightful recipe brings the best of Mediterranean cuisine to your table with tender zucchini boats filled to the brim with a savory, colorful mix that’s as visually stunning as it is delicious. Whether you’re craving a comforting weeknight dinner or a crowd-pleasing appetizer, this recipe captures the essence of fresh, wholesome ingredients combined in a way that feels both gourmet and homey.
Ingredients You’ll Need
The magic of this Mediterranean Stuffed Zucchini Recipe lies in its simple yet essential ingredients. Each one plays a unique role, from the creamy tang of feta and the sweet acidity of cherry tomatoes to the fragrant herbs that elevate every bite and the olive oil that brings richness and depth.
- 4 medium zucchini (8–10 inches long): The perfect vessel with tender yet sturdy flesh for stuffing.
- 1 cup crumbled feta cheese (preferably Greek feta): Adds creamy, salty contrast that balances the veggies beautifully.
- 1 cup cherry tomatoes, quartered: Bursts of sweet juiciness that soften when cooked, enhancing texture.
- ½ cup kalamata olives, pitted and chopped: Brings that classic Mediterranean briny punch.
- 1 small red onion, finely chopped: Adds subtle sweetness and a gentle crunch.
- 2 garlic cloves, minced: Gives aromatic depth and warmth to the filling.
- 1 tablespoon olive oil: Essential for sautéing and adding richness.
- 1 teaspoon dried oregano: A fragrant herb that’s quintessentially Mediterranean.
- ½ teaspoon ground cumin (optional): Introduces a subtle earthiness for added complexity.
- ¼ cup fresh parsley, chopped: Brightens the dish with fresh herbal notes.
- ¼ cup fresh basil, chopped: Adds sweet, aromatic layers of flavor.
- 1 lemon, zested and juiced: Imparts zesty brightness and balances the savory elements.
- Salt and pepper to taste: Essential for seasoning and enhancing all other flavors.
- ¼ cup breadcrumbs (optional): Creates a crunchy, golden topping if you like a bit of texture contrast.
- Extra virgin olive oil for drizzling: Finishing touch that adds luscious richness and shine.
How to Make Mediterranean Stuffed Zucchini Recipe
Step 1: Prepare Your Zucchini Boats
Begin by preheating your oven to 375°F (190°C). Wash the zucchini thoroughly, then slice each lengthwise to create two halves. Carefully scoop out the flesh, leaving about a ¼-inch thick border so the boats stay intact. Set the scooped zucchini flesh aside as it will be used for the filling. Place the zucchini halves on a parchment-lined baking sheet, drizzle them with olive oil, and sprinkle with salt and pepper to season. This initial roasting softens the zucchini and prevents it from becoming watery later on.
Step 2: Sauté the Aromatics and Zucchini Flesh
In a skillet heated over medium, add olive oil then toss in the finely chopped red onion and minced garlic. Cook them gently for about 3 to 4 minutes until they become soft and fragrant—this step brings out their natural sweetness. Next, chop the reserved zucchini flesh and add it to the skillet. Sauté this mixture for another 2 to 3 minutes to help release excess moisture, which keeps the stuffing from becoming soggy.
Step 3: Build Flavor with Tomatoes and Olives
Add the quartered cherry tomatoes and chopped kalamata olives to the skillet. Season with salt and pepper, then cook everything together for about 5 minutes until the tomatoes start breaking down, creating a luscious, chunky sauce-like base. This step infuses the filling with brightness and complexity from the juicy tomatoes and the salty, briny kick of olives.
Step 4: Mix in Herbs, Feta, and Lemon
Remove the skillet from heat, then fold in the crumbled feta cheese, dried oregano, and optional ground cumin. Stir in the freshly chopped parsley and basil to bring vibrant herbal freshness. Don’t forget to add lemon zest and half of the lemon juice here, which will lighten up the mixture and add a zesty tang that pulls all flavors together beautifully.
Step 5: Stuff and Top Your Zucchini
Carefully fill each zucchini half with the prepared mixture, pressing down lightly to pack it in but keeping it fluffy. If you want a golden, crunchy topping, sprinkle breadcrumbs evenly on top. Finally, drizzle generously with extra virgin olive oil to add richness and help the topping crisp during baking.
Step 6: Bake to Perfection
Slide the stuffed zucchini into the preheated oven and bake for 25 to 30 minutes. You’ll know they’re ready when the zucchini is tender to the touch and the breadcrumb topping is golden and crispy. This baking melds all the flavors together while giving the filling a wonderful texture contrast with the crunchy crust.
Step 7: Final Finishing Touches
Once removed from the oven, let the zucchini cool just slightly. Drizzle the remaining lemon juice over the top for a fresh burst of acidity, then sprinkle a bit more chopped fresh herbs. Serving these warm will showcase the medley of flavors and textures at their absolute best.
How to Serve Mediterranean Stuffed Zucchini Recipe
Garnishes
Fresh herbs like parsley or basil are the perfect finishing touch for this dish, adding a pop of green and fresh flavor that liven up every bite. A light drizzle of extra virgin olive oil just before serving brightens the appearance and deepens the richness. You might also add a few crumbles of feta on top for an inviting, rustic look.
Side Dishes
This Mediterranean Stuffed Zucchini Recipe pairs beautifully with light and crisp accompaniments like a simple green salad dressed in lemon vinaigrette or a quinoa tabbouleh for added texture. For a heartier meal, try serving alongside warm pita bread or a scoop of tender couscous, which will scoop up every tasty bit of the filling.
Creative Ways to Present
To impress guests, consider plating each zucchini half on a bed of vibrant mixed greens or layering the stuffing into colorful edible flowers for a playful twist. Wrapping individual boats in parchment paper for a rustic look or serving in small cast iron skillets for a cozy vibe can also elevate this homey dish into something special.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare because it’s so good), store them in an airtight container in the refrigerator. They will keep well for up to 3 days, allowing the flavors to meld even further while maintaining the satisfying texture of the stuffing.
Freezing
While this Mediterranean Stuffed Zucchini Recipe tastes best fresh, you can freeze leftovers by wrapping them individually in plastic wrap and then placing them in a freezer-safe container. They can be frozen for up to 2 months. Just note that the zucchini texture softens upon thawing, so they’re best reheated gently.
Reheating
To bring the dish back to life, reheat in the oven at 350°F (175°C) for 15-20 minutes until warmed through. Avoid microwaving if you want to preserve the delightful crispness of the breadcrumb topping.
FAQs
Can I use other types of cheese instead of feta?
Absolutely! While feta is classic for this recipe’s Mediterranean vibe, you can try ricotta for a milder creaminess or even goat cheese to retain a tangy note. Just adjust quantities for consistency and seasoning accordingly.
Is it necessary to use kalamata olives?
Kalamata olives bring a signature briny flavor that complements the other ingredients perfectly. If you’re not a fan or can’t find them, green olives or even capers can offer a nice alternative flavor without overwhelming the dish.
Can this recipe be made vegan?
Yes! Simply omit the feta cheese and replace it with a plant-based cheese alternative or seasoned tofu crumbles. Nutritional yeast sprinkled on top can also add a cheesy flavor without any dairy.
How do I prevent the zucchini from getting too watery?
Scooping out the flesh and cooking it down with the other ingredients helps reduce moisture. Also, roasting the hollowed zucchini halves before stuffing removes excess water, keeping the final dish from becoming soggy.
What’s the best way to reheat leftovers without making them mushy?
Reheating in the oven at a moderate temperature helps maintain texture and a crisp topping. Microwaving tends to make the zucchini mushy and the topping soggy, so oven reheating is best.
Final Thoughts
This Mediterranean Stuffed Zucchini Recipe is a celebration of fresh, vibrant flavors and simple ingredients that come together to create something truly special. It’s a dish that invites you to savor each bite, sharing the joy of Mediterranean cooking with those you love. Give it a try—you’ll find it’s not only delicious but also so enjoyable to prepare and serve. Happy cooking!
Print
Mediterranean Stuffed Zucchini Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Mediterranean Stuffed Zucchini recipe features tender zucchini boats filled with a flavorful mixture of feta cheese, cherry tomatoes, kalamata olives, fresh herbs, and aromatic spices. Baked to perfection with a crispy breadcrumb topping and a bright touch of lemon, this dish offers a delightful balance of fresh, tangy, and savory Mediterranean flavors. Perfect as a light main course or a delicious side dish for any meal.
Ingredients
Zucchini Stuffing
- 4 medium zucchini (8–10 inches long)
- 1 cup crumbled feta cheese (preferably Greek feta)
- 1 cup cherry tomatoes, quartered
- ½ cup kalamata olives, pitted and chopped
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin (optional)
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 1 lemon, zested and juiced
- Salt and pepper to taste
Topping and Finishing
- ¼ cup breadcrumbs (optional)
- Extra virgin olive oil for drizzling
Instructions
- Preheat and Prepare Zucchini: Preheat the oven to 375°F (190°C). Wash the zucchini and slice each lengthwise. Scoop out the flesh carefully, leaving a ¼-inch border to create zucchini boats. Set the scooped flesh aside. Arrange the zucchini halves on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper to taste.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped red onion and minced garlic, sautéing until they soften and become fragrant, about 3–4 minutes. Chop the reserved zucchini flesh and add it to the skillet, cooking another 2–3 minutes to reduce excess moisture.
- Add Tomatoes and Olives: Stir in the quartered cherry tomatoes, chopped kalamata olives, salt, and pepper. Cook the mixture for 5 minutes until the tomatoes begin to break down and release their juices, creating a flavorful base.
- Mix in Cheese and Herbs: Remove the skillet from heat. Stir in the crumbled feta cheese, dried oregano, ground cumin (if using), fresh parsley, fresh basil, lemon zest, and half of the lemon juice. Mix well to combine all the flavors thoroughly.
- Stuff Zucchini: Spoon the filling evenly into each zucchini half, pressing lightly to pack the mixture. If using, sprinkle breadcrumbs on top for added texture. Drizzle extra virgin olive oil over the stuffed zucchini to help the topping brown during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 25–30 minutes, or until the zucchini is tender and the topping has turned golden and crisp.
- Finish and Serve: Remove the zucchini from the oven and allow to cool slightly. Drizzle the remaining lemon juice over the stuffed zucchini and garnish with additional fresh herbs. Serve warm as a flavorful Mediterranean dish.
Notes
- For a gluten-free version, omit the breadcrumbs or substitute with gluten-free breadcrumbs.
- Ground cumin adds a warm, earthy flavor but can be left out if preferred.
- This dish can be served as a light vegetarian main or a hearty side.
- Fresh herbs are key for vibrant flavor; don’t skip them.
- To prep ahead, assemble zucchini boats and refrigerate for up to 24 hours before baking.
