Description
This Mediterranean Stuffed Zucchini recipe features tender zucchini halves filled with a flavorful mixture of feta cheese, cherry tomatoes, kalamata olives, fresh herbs, and spices. Baked until golden and tender, this dish showcases bright, fresh Mediterranean flavors perfect for a healthy and satisfying meal.
Ingredients
Scale
Vegetables
- 4 medium zucchini (8–10 inches long)
- 1 cup cherry tomatoes, quartered
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 1 lemon, zested and juiced
Dairy
- 1 cup crumbled feta cheese (preferably Greek feta)
Pantry
- ½ cup kalamata olives, pitted and chopped
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin (optional)
- Salt and pepper to taste
- ¼ cup breadcrumbs (optional)
- Extra virgin olive oil for drizzling
Instructions
- Prepare the zucchini: Preheat the oven to 375°F (190°C). Wash and slice the zucchini lengthwise, then scoop out the flesh leaving a ¼-inch border around each half. Set the scooped-out flesh aside. Place zucchini halves on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
- Sauté aromatics and zucchini flesh: Heat olive oil in a skillet over medium heat. Add the finely chopped red onion and minced garlic, sautéing until soft, about 3–4 minutes. Chop the reserved zucchini flesh and add it to the skillet, cooking for 2–3 minutes to reduce moisture.
- Add tomatoes and olives: Stir in the quartered cherry tomatoes, chopped kalamata olives, salt, and pepper. Cook for 5 minutes until the tomatoes begin to break down, releasing their juices.
- Mix in herbs and feta: Remove the skillet from heat. Stir in the crumbled feta cheese, dried oregano, optional ground cumin, chopped parsley, chopped basil, lemon zest, and half of the lemon juice to combine all flavors.
- Stuff the zucchini: Spoon the mixture evenly into the zucchini halves, pressing lightly to fill. If using, sprinkle breadcrumbs over the top, then drizzle with extra virgin olive oil.
- Bake the zucchini: Place the stuffed zucchini in the oven and bake for 25–30 minutes until the zucchini is tender and the topping is golden and slightly crisp.
- Finish and serve: Remove from oven and let cool slightly. Drizzle the remaining lemon juice over the stuffed zucchini and sprinkle additional fresh herbs for garnish. Serve warm.
Notes
- For a gluten-free option, omit the breadcrumbs or substitute with gluten-free breadcrumbs.
- Ground cumin is optional but adds a nice earthy warmth; feel free to omit if you prefer.
- Leftover filling can be used as a salad topping or mixed with grains like quinoa for a quick Mediterranean salad.
- To add extra protein, consider mixing in cooked quinoa or chickpeas with the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
