If you’re craving a vibrant, flavorful, and wholesome dish that feels like a sunny day on the Mediterranean coast, then you absolutely have to try this Mediterranean Stuffed Zucchini Recipe. Bursting with fresh herbs, tangy feta, juicy tomatoes, and savory olives, it’s a celebration of textures and tastes in every bite. This recipe transforms humble zucchini into a show-stopping main or side that’s as healthy as it is irresistible. Whether you’re entertaining guests or enjoying a quiet weeknight dinner, this dish will bring a warm, inviting spirit to your table that you’ll want to make time and time again.
Ingredients You’ll Need
Getting the perfect flavor and texture in this Mediterranean Stuffed Zucchini Recipe starts with a handful of simple, fresh ingredients. Each component plays a key role in creating a balanced and colorful dish that’s as pleasing to the eye as it is to the palate.
- Zucchini (4 medium): The star of the dish; firm, fresh zucchinis create the perfect edible bowls for the filling.
- Feta cheese (1 cup, crumbled): Adds a creamy, tangy punch that’s quintessentially Mediterranean.
- Cherry tomatoes (1 cup, quartered): Bring juicy sweetness and a pop of vibrant red color.
- Kalamata olives (½ cup, pitted and chopped): Infuse briny depth and a rich, savory edge.
- Red onion (1 small, finely chopped): Provides a gentle sharpness that softens when sautéed.
- Garlic cloves (2, minced): Deliver aromatic warmth and a pleasant bite throughout.
- Olive oil (1 tablespoon + extra for drizzling): Essential for sautéing and roasting, contributing fruity richness and silky texture.
- Dried oregano (1 teaspoon): Classic Mediterranean herb that ties the flavors together.
- Ground cumin (½ teaspoon, optional): Adds a subtle earthiness for a unique twist.
- Fresh parsley and basil (¼ cup each, chopped): Brightens the dish with herbal freshness and color contrast.
- Lemon (1, zested and juiced): Brings zesty brightness to balance the creamy feta and olives.
- Salt and pepper: To taste, enhancing every ingredient without overpowering.
- Breadcrumbs (¼ cup, optional): For a crunchy, golden topping that adds texture contrast.
How to Make Mediterranean Stuffed Zucchini Recipe
Step 1: Prepare the Zucchini
First things first, preheat your oven to 375°F (190°C) to get ready for roasting. Wash your zucchinis well, then slice each lengthwise and carefully scoop out the flesh, leaving a sturdy ¼-inch border. This creates little boats ready to cradle the delicious filling. Don’t toss the scooped zucchini flesh—it’s going to become part of the stuffing!
Step 2: Sauté the Aromatics and Zucchini Flesh
Heat a tablespoon of olive oil in a skillet over medium heat, then add the finely chopped red onion and minced garlic. Cook until they’re soft and fragrant, about 3 to 4 minutes. Chop the reserved zucchini flesh and toss it into the skillet as well; cooking it down for 2 to 3 minutes helps reduce excess moisture and concentrate its flavor.
Step 3: Add Tomatoes, Olives, and Seasonings
Next, stir in the quartered cherry tomatoes and chopped kalamata olives. Season with salt and pepper to taste, and let everything cook for around 5 minutes so the tomatoes start to break down, releasing their sweet juices that will mingle beautifully with the other ingredients.
Step 4: Mix in Herbs, Feta, and Lemon
Remove the skillet from heat and gently fold in the crumbled feta cheese, dried oregano, cumin if you’re using it, and the fresh parsley and basil. Add the lemon zest and half the lemon juice, which’ll lift the entire filling with refreshing citrus notes. This mixture is truly the heart and soul of the Mediterranean Stuffed Zucchini Recipe.
Step 5: Stuff and Prepare for Baking
Spoon the savory filling into the zucchini halves, pressing lightly to pack it evenly. If you like a bit of crunch, sprinkle breadcrumbs over the tops, then drizzle with extra virgin olive oil to help everything roast to golden perfection.
Step 6: Bake to Perfection
Place the stuffed zucchinis on a parchment-lined baking sheet and slide them into your preheated oven. Bake for 25 to 30 minutes until the zucchini is tender and the topping turns a beautiful golden brown. This oven time melds the flavors and creates a luscious, melt-in-your-mouth texture.
Step 7: Final Touches Before Serving
Once out of the oven, let the stuffed zucchini cool just slightly before finishing with the remaining lemon juice and a sprinkle of fresh herbs. This final layer adds brightness and freshness that’ll have everyone reaching for seconds.
How to Serve Mediterranean Stuffed Zucchini Recipe
Garnishes
Adding fresh garnishes like an extra handful of chopped basil or a few more kalamata olives on top makes the dish look as stunning as it tastes. A light drizzle of good quality extra virgin olive oil just before serving enhances the dish’s natural richness and shine.
Side Dishes
This Mediterranean Stuffed Zucchini Recipe pairs beautifully with crisp, simple salads like a classic Greek salad or a refreshing cucumber and tomato salad. You can also serve it alongside crusty bread or a light grain such as quinoa or couscous to round out the meal while keeping the Mediterranean vibes strong.
Creative Ways to Present
Want to impress your guests? Present these stuffed zucchini halves on a bed of mixed greens or scattered with edible flowers for a pop of color. You can also turn this recipe into an appetizer by cutting the stuffed halves into smaller rounds—perfect bite-size delights bursting with flavor.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which is rare because this dish is so delicious), store them in an airtight container and refrigerate for up to 3 days. The flavors actually develop further, making it a wonderful next-day meal.
Freezing
You can freeze individual stuffed zucchini halves by wrapping them tightly in plastic wrap and foil, or placing in freezer-safe containers. They keep well for up to 2 months. Just be mindful that the texture of zucchini softens after freezing, so they’re best enjoyed reheated in the oven rather than frozen for too long.
Reheating
To reheat, bake the stuffed zucchini at 350°F (175°C) for about 15–20 minutes until warmed through. This helps restore some of the original texture and keeps the topping nicely crisp. Avoid microwaving if you want to maintain the best flavor and texture.
FAQs
Can I use other types of cheese instead of feta?
Absolutely! While feta gives this recipe its signature tangy Mediterranean flavor, you could substitute with goat cheese for creaminess or a mild ricotta for a softer texture. Just remember the strong, salty bite of feta is part of the charm.
Is this Mediterranean Stuffed Zucchini Recipe suitable for a vegetarian diet?
Yes, it’s completely vegetarian as written. All ingredients are plant-based or dairy, making it ideal for vegetarians craving bold flavors and a satisfying meal.
Can I make this recipe vegan?
To make it vegan, simply replace the feta with a plant-based cheese alternative or nutritional yeast for a cheesy flavor, and check your breadcrumbs to ensure they contain no animal products. The rest of the recipe is naturally vegan-friendly.
Do I need to peel the zucchini?
There’s no need to peel the zucchini; the skin is tender and adds a nice color contrast as well as nutrients. Just be sure to wash the zucchini thoroughly before slicing.
Can I prepare this dish ahead of time before baking?
Definitely! You can stuff the zucchini and cover it tightly in the refrigerator for up to 24 hours before baking. This makes it great for planning ahead without any loss of freshness or flavor.
Final Thoughts
There’s something truly special about the Mediterranean Stuffed Zucchini Recipe that makes every meal feel like a mini escape to sunny shores. Fresh, vibrant, and packed with flavor, it’s simple enough for weeknights but impressive enough for guests. Once you try it, you’ll find yourself coming back again and again to enjoy this dish that’s as nourishing as it is delicious. So go ahead, grab some zucchinis and get cooking—you’re in for an amazing treat!
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 fresh zucchini filled with a flavorful mixture of sautéed vegetables, feta cheese, olives, and herbs, baked to perfection. It’s a vibrant and healthy dish perfect for a light lunch or dinner, offering a delightful blend of Mediterranean flavors with a tender, cheesy topping.
Ingredients
Zucchini and Filling
- 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
- ¼ cup breadcrumbs (optional)
- Extra virgin olive oil for drizzling
Instructions
- Prepare the zucchini: Preheat your oven to 375°F (190°C). Wash the zucchini thoroughly, slice them lengthwise, and carefully scoop out the flesh, leaving a ¼-inch thick border to hold the filling. Set the scooped-out flesh aside. Place the zucchini halves cut-side up on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper to taste.
- Sauté the aromatics and zucchini flesh: In a skillet over medium heat, warm the tablespoon of olive oil. Add the finely chopped red onion and minced garlic, cooking them for 3–4 minutes until they soften and become fragrant. Chop the reserved zucchini flesh and add it to the skillet, cooking for an additional 2–3 minutes to reduce moisture.
- Add tomatoes and olives: Stir in the quartered cherry tomatoes and chopped kalamata olives. Season with salt and pepper, then cook for about 5 minutes until the tomatoes soften and begin to break down, creating a juicy mixture.
- Mix in herbs and feta: Remove the skillet from heat. Stir in the crumbled feta cheese, dried oregano, ground cumin (if using), chopped fresh parsley and basil, lemon zest, and half of the lemon juice. Mix everything thoroughly to combine all the flavors.
- Stuff the zucchini: Spoon the filling into the prepared zucchini halves, pressing lightly to pack the mixture. If desired, sprinkle breadcrumbs evenly over the tops for added texture. Drizzle with extra virgin olive oil to enhance browning and flavor.
- Bake the stuffed zucchini: Place the baking sheet in the preheated oven. Bake for 25–30 minutes until the zucchini is tender and the topping is golden and slightly crisp.
- Finish and serve: Remove the stuffed zucchini from the oven and allow them to cool slightly. Drizzle with the remaining lemon juice and sprinkle additional fresh herbs on top. Serve warm for the best flavor experience.
Notes
- For a gluten-free option, omit the breadcrumbs or substitute with gluten-free breadcrumbs.
- Ground cumin is optional but adds a nice depth of flavor.
- Use fresh herbs like parsley and basil for maximum freshness and aroma.
- Extra virgin olive oil helps enhance the Mediterranean flavor and promotes browning during baking.
- This dish can be served as a main course or side dish.
