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
Scale
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.
