Description
This Mediterranean Stuffed Zucchini recipe features tender zucchini boats filled with a flavorful mixture of feta cheese, cherry tomatoes, kalamata olives, fresh herbs, and aromatic spices. Baked to perfection, this dish offers a delightful combination of textures and savory Mediterranean flavors, making it a perfect light lunch or a side for dinner.
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
Cheese and Olives
- 1 cup crumbled feta cheese (preferably Greek feta)
- ½ cup kalamata olives, pitted and chopped
Spices and Seasonings
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin (optional)
- Salt and pepper to taste
Others
- 1 tablespoon olive oil (plus extra virgin olive oil for drizzling)
- ¼ cup breadcrumbs (optional)
Instructions
- Prepare the Zucchini: Preheat your oven to 375°F (190°C). Wash the zucchini thoroughly, slice each one lengthwise, and carefully scoop out the flesh leaving about a ¼-inch thick border, creating zucchini boats. Set the scooped flesh aside. Arrange the 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 them for 3–4 minutes until softened and fragrant. Chop the reserved zucchini flesh into small pieces and add it to the skillet, cooking for another 2–3 minutes to reduce excess moisture.
- Add Tomatoes and Olives: Stir in the quartered cherry tomatoes and chopped kalamata olives. Season with salt and pepper. Cook the mixture for about 5 minutes, allowing the tomatoes to break down and release their juices, enhancing the filling’s flavor.
- Combine Filling Ingredients: 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. Mix gently to combine all ingredients well.
- Fill the Zucchini Boats: Spoon the filling mixture evenly into each zucchini half, pressing lightly to ensure it is well packed. If using, sprinkle breadcrumbs over the top of each filled zucchini to add a slight crunch. Drizzle extra virgin olive oil over the filled zucchinis for added flavor and moisture.
- Bake: Place the baking sheet with stuffed zucchinis into the preheated oven. Bake for 25–30 minutes, or until the zucchini is tender and the topping is golden brown and slightly crisp.
- Serve: Remove the stuffed zucchinis from the oven and let them cool slightly. Drizzle the remaining lemon juice over the top and sprinkle with extra fresh herbs if desired. Serve warm as a delicious Mediterranean-inspired main or side dish.
Notes
- You can omit the ground cumin if you prefer a milder flavor or if it’s unavailable.
- Breadcrumbs are optional but recommended for added texture and a crispy topping.
- Use Greek feta cheese for authentic flavor; substitute with other feta varieties if needed.
- To keep the dish Vegetarian, ensure the feta cheese is made with vegetarian rennet.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
