If you’re craving a vibrant, wholesome dish full of fresh flavors and delightful textures, this Mediterranean Stuffed Zucchini Recipe is going to be your new go-to. Juicy zucchini boats packed with a savory mixture of quinoa, tangy feta, briny olives, and sweet cherry tomatoes create a harmonious blend that’s both satisfying and nutritious. Whether you’re looking for a light weeknight dinner or an impressive vegetarian main course, this recipe delivers Mediterranean charm right to your table in a way that feels effortless yet incredibly delicious.
Ingredients You’ll Need
The magic of this Mediterranean Stuffed Zucchini Recipe lies in its simple yet essential ingredients. Each component brings a unique texture, flavor, or color, making every bite a delightful experience you’ll want to savor.
- 4 medium zucchinis, halved lengthwise: These create the perfect edible vessels, tender but firm enough to hold the delicious filling.
- 1 tablespoon olive oil: Adds richness and helps soften the aromatics, doubling down on that Mediterranean flair.
- 1/2 cup red onion, finely chopped: Offers a gentle sweetness and a touch of crunch when sautéed.
- 2 cloves garlic, minced: Brings a fragrant depth that elevates the entire flavor profile.
- 1 cup cherry tomatoes, diced: Juicy bursts of sweetness balance the savory ingredients beautifully.
- 1/2 cup cooked quinoa: Adds a lovely nuttiness and boosts the protein while keeping the dish light.
- 1/4 cup kalamata olives, chopped: These provide a briny punch that is quintessential to Mediterranean cooking.
- 1/4 cup crumbled feta cheese: Creamy and tangy, it melts into the filling, creating a luscious texture.
- 2 tablespoons fresh parsley, chopped: Lends freshness and a splash of color to brighten up the dish.
- 1 teaspoon dried oregano: Infuses the filling with classic Mediterranean herbaceousness.
- Salt and pepper to taste: Essential seasonings that pull all the flavors together.
- 1/4 cup shredded mozzarella cheese (optional for topping): Adds a golden, gooey finish if you want a touch of melty indulgence.
How to Make Mediterranean Stuffed Zucchini Recipe
Step 1: Prepare the Zucchini Boats
First things first, preheat your oven to 375°F (190°C). Take your zucchinis and carefully scoop out their centers using a spoon, leaving a sturdy 1/4-inch shell around the edges. This creates perfect little boats that will hold all that delicious filling without falling apart. Place the scooped zucchinis cut side up in a baking dish, ready for their flavorful cargo.
Step 2: Cook the Aromatics
Heat the olive oil in a skillet over medium heat and gently sauté the finely chopped red onion until it becomes soft and slightly translucent, about 3 to 4 minutes. This step unlocks the onion’s natural sweetness and creates a wonderful base for the filling. Add the minced garlic and cook for another minute until fragrant—this simple addition goes a long way in layering the flavor.
Step 3: Combine the Filling Ingredients
To the skillet, add diced cherry tomatoes, cooked quinoa, chopped kalamata olives, crumbled feta, and fresh parsley. Sprinkle in the dried oregano, along with salt and pepper to taste. Stir everything together and cook for another 2 to 3 minutes until everything is warmed through and the flavors start to meld beautifully.
Step 4: Stuff the Zucchini and Bake
Spoon the flavorful mixture evenly into each zucchini boat, packing them generously. If you’re a fan of gooey, melted cheese, sprinkle shredded mozzarella on top. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the zucchini is tender and the cheese, if used, is bubbly and golden.
How to Serve Mediterranean Stuffed Zucchini Recipe
Garnishes
To take your presentation up a notch, sprinkle extra chopped fresh parsley or a few crumbled feta pieces just before serving. A light drizzle of high-quality extra virgin olive oil or a squeeze of fresh lemon juice adds a burst of brightness that complements the stuffed zucchini perfectly.
Side Dishes
This Mediterranean Stuffed Zucchini Recipe is wonderfully versatile, so feel free to pair it with a fresh green salad dressed with lemon vinaigrette or a creamy tzatziki sauce that echoes the dish’s cool, vibrant flavors. For a more substantial meal, pita bread or a simple couscous side can round it out deliciously.
Creative Ways to Present
Impress your guests by serving these zucchini boats on a rustic wooden platter garnished with herbs and a sprinkling of toasted pine nuts. You can even slice the zucchini boats into smaller pieces for a fun appetizer option at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after a day, making it just as tasty, if not better, the next day.
Freezing
You can freeze the stuffed zucchini before baking by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. To cook from frozen, thaw overnight in the fridge, then bake as directed, adding a few extra minutes to the cooking time.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through. Avoid microwaving if possible to maintain the zucchini’s texture and prevent the filling from becoming soggy.
FAQs
Can I substitute quinoa with other grains?
Absolutely! Couscous, rice, or even bulgur wheat make excellent alternatives that will still complement the Mediterranean flavors perfectly.
Is this Mediterranean Stuffed Zucchini Recipe suitable for vegans?
To make it vegan, simply omit the feta and mozzarella cheeses or replace them with plant-based alternatives. The dish will still be incredibly yummy and full of texture.
Can I add protein to this recipe?
Yes! Adding chickpeas or cooked ground turkey into the filling is an excellent way to boost protein and make the dish more hearty without losing its Mediterranean essence.
How do I know when the zucchini is done?
Look for tender zucchini that is easily pierced with a fork but still holds its shape well. The cheese topping should be bubbly and golden if used, signaling a perfectly cooked dish.
What can I serve alongside Mediterranean Stuffed Zucchini Recipe?
It pairs beautifully with tzatziki sauce, Greek salad, or even a side of warm pita bread, providing a complete and delightful Mediterranean meal experience.
Final Thoughts
There is something truly special about this Mediterranean Stuffed Zucchini Recipe that brings comfort and excitement all at once. It’s a colorful, flavorful way to enjoy vegetables packed with wholesome ingredients that nourish and satisfy. Trust me, once you try it, you’ll find yourself reaching for this recipe again and again whenever you want a taste of sunshine on your plate.
Print
Mediterranean Stuffed Zucchini Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten Free
Description
Mediterranean Stuffed Zucchini is a wholesome and flavorful vegetarian main dish featuring tender zucchini boats filled with a savory mixture of quinoa, cherry tomatoes, kalamata olives, red onion, garlic, and feta cheese. Baked to perfection with a melted mozzarella topping, this healthy and gluten-free recipe makes a satisfying low-carb dinner or lunch option inspired by Mediterranean flavors.
Ingredients
Zucchini Boats
- 4 medium zucchinis, halved lengthwise
- 1 tablespoon olive oil
Filling
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, diced
- 1/2 cup cooked quinoa
- 1/4 cup kalamata olives, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
Topping (Optional)
- 1/4 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed zucchini boats.
- Prepare Zucchini: Using a spoon, carefully scoop out the centers of the zucchini halves, leaving about a 1/4-inch thick shell. Arrange the hollowed zucchini halves cut side up in a baking dish.
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the finely chopped red onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Combine Filling Ingredients: Stir in the diced cherry tomatoes, cooked quinoa, chopped kalamata olives, crumbled feta cheese, fresh parsley, dried oregano, salt, and pepper into the skillet. Cook the mixture for 2 to 3 minutes until everything is warmed through and flavors meld together.
- Fill Zucchini Boats: Evenly spoon the prepared filling into the hollowed zucchini boats, packing gently to fill each one.
- Add Cheese Topping: If using, sprinkle shredded mozzarella cheese over the stuffed zucchinis for a deliciously melted topping.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to soften the zucchini and heat the filling.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 10 minutes, or until the zucchini is tender and the cheese topping is melted and slightly golden.
- Serve: Remove from oven and serve the Mediterranean stuffed zucchini warm, perfect as a healthy, satisfying main course.
Notes
- You can substitute quinoa with couscous or rice depending on your preference.
- Add chickpeas or cooked ground turkey to the filling for extra protein.
- This dish pairs wonderfully with a side of tzatziki sauce or a fresh green salad for a complete meal.
