Description
If you’re looking for a simple yet delicious vegetarian dish bursting with flavor, Mediterranean stuffed zucchini is the perfect option.
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
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Start by preheating your oven to 375°F (190°C). While the oven heats up, wash the zucchini thoroughly and pat them dry with a clean towel.
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Slice each zucchini in half lengthwise and use a melon baller or spoon to carefully scoop out the flesh, leaving about 1/4 inch of flesh around the edges to create a sturdy boat shape.
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Set the scooped flesh aside, as you’ll incorporate it into the filling later.
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Place the hollowed zucchini halves on a baking sheet lined with parchment paper.
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Drizzle them lightly with olive oil and season them with a pinch of salt and pepper.
- Chop the tomatoes, onion and herbs
- In a medium-sized skillet, heat the olive oil over medium heat. Add the finely chopped red onion and minced garlic to the pan.
- Sauté them for about 3–4 minutes until the onion becomes soft and translucent.
- Next, take the zucchini flesh that you scooped out earlier and chop it into small pieces. Add it to the skillet and cook for another 2–3 minutes.
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Once the zucchini flesh is cooked down, add the quartered cherry tomatoes, chopped olives, and a pinch of salt and pepper to the skillet.
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Stir the mixture well and let it cook for another 5 minutes, or until the tomatoes start to break down and release their juices.
- Remove the skillet from the heat and stir in the crumbled feta cheese, dried oregano, and ground cumin (if using).
- With your filling ready, it’s time to assemble the zucchini boats. Use a spoon to generously fill each hollowed zucchini half with the Mediterranean mixture, pressing down slightly so the filling holds together.
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If you like an added crunchy texture, sprinkle a little breadcrumbs on top of each stuffed zucchini.
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Bake the stuffed zucchini in the oven for 25–30 minutes, or until the zucchini is tender and the top is golden brown.
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Once baked to perfection, remove the zucchini boats from the oven and let them cool for a minute or two. Squeeze the remaining lemon juice over the top for a bright, tangy finish.
Notes
- Make it Vegan: To make this recipe vegan, swap out the feta cheese for a plant-based feta alternative or leave it out altogether. You can add nutritional yeast to the filling for a slightly cheesy flavor.
- Add Grains: If you want a heartier dish, mix in cooked quinoa, bulgur, or couscous into the filling. This will add extra fiber and protein while making the zucchini boats even more satisfying.
- Nutritional Boost: Toss in a handful of spinach or kale into the skillet when cooking the zucchini flesh. These leafy greens wilt quickly and blend perfectly with the Mediterranean flavors, giving you an extra boost of vitamins and minerals.
- Try Different Cheeses: While feta is traditional, you can also experiment with other cheeses like goat cheese or ricotta. Each type will lend a different texture and flavor to the filling.