Mediterranean Stuffed Zucchini

This hearty Mediterranean stuffed zucchini has been my go-to recipe whenever I want to impress dinner guests with something both nutritious and bursting with flavor. The combination of fresh vegetables, tangy feta, and aromatic herbs creates a perfect balance that transforms humble zucchini into a memorable meal.

I first created this recipe during a summer when my garden produced an overwhelming amount of zucchini. What started as a creative way to use up excess produce quickly became a family favorite that my children now request specifically when they visit home.

Ingredients

• Medium zucchini: Choose firm zucchini with smooth unblemished skin about 8 to 10 inches long for the perfect vessel
• Crumbled feta cheese: Authentic Greek feta provides the best tangy flavor and creamy texture
• Cherry tomatoes: Select ripe sweet tomatoes for natural sweetness that balances the salty feta
• Kalamata olives: These provide the signature Mediterranean briny flavor that elevates the entire dish
• Red onion: Adds a gentle sharpness that mellows during cooking
• Fresh garlic cloves: Always use fresh for the most aromatic flavor
• Extra virgin olive oil: Invest in good quality oil as its flavor shines through in this dish
• Dried oregano: Provides an earthy Mediterranean essence
• Fresh parsley and basil: These brighten the entire dish and provide vibrant color
• Lemon: Both zest and juice add crucial brightness that ties all flavors together
• Breadcrumbs: Optional for adding textural contrast to the soft filling

Step-by-Step Instructions

Prep the Zucchini:

Preheat your oven to 375°F and line a baking sheet with parchment paper. Wash zucchini thoroughly and pat completely dry. Cut each zucchini lengthwise and carefully scoop out the flesh leaving about a quarter inch border all around to create sturdy boats. Set aside the scooped flesh for later use in the filling. Arrange the hollowed zucchini on your prepared baking sheet and lightly season with salt to help draw out excess moisture.

Create the Aromatic Base:

Heat olive oil in a skillet over medium heat until it shimmers but doesn't smoke. Add finely diced red onion and cook for 2 minutes until it begins to soften. Add minced garlic and continue cooking for another minute until fragrant being careful not to let the garlic brown which would create bitterness. The kitchen should now be filled with an inviting aroma that forms the foundation of your filling.

Develop the Filling:

Chop the reserved zucchini flesh into small pieces and add to the skillet. Cook for about 3 minutes to reduce moisture and concentrate flavor. Add quartered cherry tomatoes and chopped kalamata olives allowing them to soften slightly and release their flavors. Season with dried oregano cumin if using and a pinch of salt and pepper. The mixture should be colorful and fragrant with the tomatoes just starting to break down.

Finish the Filling:

Remove the skillet from heat and allow to cool slightly for about 2 minutes. Gently fold in crumbled feta cheese lemon zest and half the lemon juice. The residual heat will slightly soften the feta without melting it completely. Add freshly chopped herbs reserving some for garnish. Taste and adjust seasoning remembering that feta and olives contribute saltiness.

Assemble and Bake:

Generously fill each zucchini boat with the Mediterranean mixture packing it in firmly. If using breadcrumbs sprinkle them evenly over the tops for added texture. Drizzle with a little additional olive oil which helps create a beautiful golden finish. Bake for 25 to 30 minutes until the zucchini is tender when pierced with a fork and the tops are golden brown with the edges beginning to caramelize.

Garnish and Serve:

Remove from oven and let rest for 5 minutes which allows the flavors to settle and makes serving easier. Squeeze remaining lemon juice over the top and garnish with reserved fresh herbs. The bright acidity of fresh lemon juice applied after cooking provides the perfect finishing touch that makes all the flavors pop. Serve while still warm for the best experience.

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The feta cheese is truly the star ingredient in this recipe. I discovered the difference quality makes when visiting a small village in Greece where I tasted authentic sheep milk feta that transformed my understanding of this cheese. The slight tanginess and creamy texture of real Greek feta creates a perfect counterpoint to the sweet tomatoes and earthy zucchini.

Recipe FAQs

→ How do I prevent my stuffed zucchini from becoming soggy?

To prevent sogginess, lightly salt the hollowed zucchini boats and let them sit for 10 minutes before stuffing. This draws out excess moisture. Also, don't skip the step of cooking down the scooped zucchini flesh before adding it to the filling mixture. Finally, ensure your oven is fully preheated to 375°F to quickly seal the exterior of the zucchini.

→ Can I prepare Mediterranean stuffed zucchini ahead of time?

Yes! You can prepare the entire dish up to 24 hours in advance. Complete all steps except baking, then cover and refrigerate. When ready to serve, simply bake for an additional 5-10 minutes beyond the recommended time (since they'll be starting cold). For best results, add the breadcrumb topping just before baking.

→ What can I substitute for feta cheese?

If you prefer not to use feta, goat cheese makes an excellent substitute with its tangy flavor. For a milder option, try ricotta mixed with a bit of parmesan. If you need a dairy-free alternative, firm tofu crumbled and seasoned with nutritional yeast and a pinch of salt can mimic the texture and provide protein.

→ What sides pair well with Mediterranean stuffed zucchini?

These zucchini boats pair beautifully with simple sides that complement without overwhelming. Try a Greek salad, warm pita bread, tzatziki sauce, or a side of lemony couscous or quinoa. For a heartier meal, serve alongside grilled chicken or fish. A crisp white wine like Sauvignon Blanc or Assyrtiko completes the Mediterranean experience.

→ How do I select the best zucchini for stuffing?

Look for medium-sized zucchini about 8-10 inches long and 2-3 inches in diameter. They should feel firm and heavy for their size with smooth, unblemished skin. Avoid very large zucchini as they tend to be seedy and less flavorful. Medium zucchini provide the perfect balance of tenderness while maintaining enough structure to hold the filling.

→ Can I freeze Mediterranean stuffed zucchini?

Yes, you can freeze these either before or after baking. For unbaked zucchini boats, freeze them solid on a baking sheet, then transfer to freezer containers. Bake from frozen, adding 15-20 minutes to the cooking time. For already baked boats, cool completely, freeze individually, then store together. Reheat in a 350°F oven until heated through, about 20 minutes.