Description
This Mediterranean Stuffed Zucchini recipe features tender zucchini boats filled with a flavorful mixture of sautéed vegetables, Kalamata olives, cherry tomatoes, and crumbly Greek feta cheese, enhanced with fresh herbs and lemon zest. Baked to golden perfection, these zucchini boats make a light yet satisfying main dish or side, perfect for a healthy Mediterranean-inspired meal.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchini (about 8–10 inches long)
- Extra virgin olive oil for drizzling
- Salt and pepper to taste
Filling
- 1 cup crumbled feta cheese (use Greek feta for the most authentic flavor)
- 1 cup cherry tomatoes, quartered
- 1/2 cup Kalamata olives, pitted and chopped
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin (optional, for a slightly smoky flavor)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 lemon, zested and juiced
- 1/4 cup breadcrumbs (optional, for extra crunch)
Instructions
- Prepare Zucchini Boats: Preheat your oven to 375°F (190°C). Wash and dry the zucchini, then slice each one lengthwise. Scoop out the flesh carefully to create a hollow boat shape, leaving about 1/4 inch of flesh around the edges. Set the scooped flesh aside for the filling. Place the zucchini halves on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped red onion and minced garlic, cooking for 3–4 minutes until soft and translucent, releasing their fragrant aroma.
- Cook Zucchini Flesh: Chop the reserved zucchini flesh into small pieces and add it to the skillet. Cook for 2–3 minutes to reduce moisture and blend flavors.
- Add Vegetables: Stir in the quartered cherry tomatoes, chopped Kalamata olives, and a pinch of salt and pepper. Cook the mixture for 5 minutes until the tomatoes soften and release their juices, creating a cohesive filling.
- Finish Filling: Remove the skillet from heat. Incorporate crumbled feta cheese, dried oregano, ground cumin if using, chopped fresh parsley and basil, lemon zest, and half of the lemon juice. Mix gently but thoroughly to combine all flavors.
- Stuff Zucchini: Spoon the filling evenly into each zucchini half, pressing down slightly to pack it well. If desired, sprinkle breadcrumbs on top of each stuffed zucchini for an added crunchy texture. Drizzle extra virgin olive oil over the top to enhance flavor and browning.
- Bake: Place the baking sheet in the preheated oven and bake for 25–30 minutes until the zucchini boats are tender and the tops are golden brown and slightly crispy.
- Serve: Remove from the oven and let cool for a couple of minutes. Drizzle the remaining lemon juice over the baked zucchini, garnish with additional fresh parsley and basil, and serve warm either as a main dish or a delicious side.
Notes
- For added crunch, use the optional breadcrumbs topping before baking.
- You can omit ground cumin if you prefer a less smoky flavor.
- Use Greek feta cheese for authenticity, but any crumbled feta will work.
- Serve with a side of crusty bread or a fresh salad for a complete Mediterranean meal.
- To make this recipe vegan, substitute feta cheese with a plant-based cheese alternative and skip breadcrumbs or use vegan breadcrumbs.
