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 a hint of lemon. Baked to perfection with a golden breadcrumb topping, this dish is a wholesome, vibrant option perfect for a light lunch or dinner with Mediterranean flair.
Ingredients
Scale
Zucchini
- 4 medium zucchini (8–10 inches long)
Stuffing
- 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
- ¼ cup breadcrumbs (optional)
- Extra virgin olive oil for drizzling
Instructions
- Prepare zucchini boats: Preheat your oven to 375°F (190°C). Wash the zucchini thoroughly, then slice each squash lengthwise. Using a spoon, scoop out the flesh from each half, leaving about a ¼-inch thick border to hold the filling. Set aside the scooped flesh. Arrange the zucchini halves cut side up on a parchment-lined baking sheet. Drizzle them with olive oil and season with salt and pepper for a light seasoning base.
- Sauté aromatics and zucchini flesh: In a skillet over medium heat, warm one tablespoon of olive oil. Add the finely chopped red onion and minced garlic, cooking until softened and fragrant, about 3–4 minutes. Chop the reserved zucchini flesh and add it to the skillet. Cook for an additional 2–3 minutes to help reduce excess moisture, which will help keep the stuffing from becoming soggy.
- Add tomatoes and olives: Stir in the quartered cherry tomatoes and chopped kalamata olives. Season with salt and pepper, and cook the mixture for about 5 minutes until the tomatoes start breaking down, releasing their juices and melding flavors.
- Incorporate cheese and herbs: Remove the skillet from the heat. Fold in the crumbled feta cheese, dried oregano, optional ground cumin, chopped parsley, chopped basil, lemon zest, and half of the lemon juice. Mix gently to combine all ingredients into a vibrant, savory filling.
- Fill zucchini and add topping: Spoon the mixture into each zucchini half, pressing lightly to fill them evenly. If desired, sprinkle the tops with breadcrumbs for a crispy texture. Drizzle a bit of extra virgin olive oil over the crumbs to help them brown nicely in the oven.
- Bake the stuffed zucchini: Place the baking sheet in the preheated oven and bake for 25–30 minutes. Bake until the zucchini is tender and the breadcrumb topping is golden brown, signaling the dish is done.
- Finish and serve: Remove from the oven and allow the stuffed zucchini to cool for a few minutes. Drizzle the remaining lemon juice over the top and sprinkle with additional fresh herbs for a fresh, bright finish. Serve warm as a delightful Mediterranean-inspired meal.
Notes
- For a gluten-free version, omit the breadcrumbs or use gluten-free breadcrumbs.
- Ground cumin is optional but adds a subtle warmth to the flavor profile.
- Use fresh herbs like parsley and basil for the best aroma and taste.
- The filling can be prepared in advance to save time before baking.
- Serve as a main vegetarian dish or as a side alongside grilled meats or fish.
