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
Scale
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.
