Mediterranean Stuffed Zucchini (Print Version)
Tender zucchini boats filled with feta, tomatoes and herbs for a satisfying Mediterranean meal that's both healthy and flavorful.
# Ingredients:
→ Main Ingredients
01 -
4 medium zucchini (about 20–25 cm long)
02 -
1 cup crumbled feta cheese (Greek feta preferred)
03 -
1 cup cherry tomatoes, quartered
04 -
1/2 cup kalamata olives, pitted and chopped
05 -
1 small red onion, finely chopped
06 -
2 garlic cloves, minced
07 -
1 tablespoon olive oil
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon ground cumin (optional)
10 -
1/4 cup fresh parsley, chopped
11 -
1/4 cup fresh basil, chopped
12 -
1 lemon, zested and juiced
13 -
Salt and pepper to taste
14 -
1/4 cup breadcrumbs (optional)
15 -
Extra virgin olive oil for drizzling
# Steps to Follow:
01 -
Preheat the oven to 190°C (375°F). Wash the zucchini thoroughly and dry with a clean towel. Slice each zucchini lengthwise and scoop out the flesh, leaving about 6 mm of flesh around the edges. Reserve the scooped flesh for later use. Place the hollowed zucchini halves on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
02 -
In a skillet, heat olive oil over medium heat. Sauté the onions and garlic for 3–4 minutes until softened, ensuring the garlic does not burn. Chop the reserved zucchini flesh and add it to the skillet, cooking for 2–3 minutes to reduce its moisture. Stir in cherry tomatoes, olives, salt, and pepper. Cook for an additional 5 minutes until the tomatoes release their juices. Remove from heat and mix in crumbled feta, dried oregano, ground cumin (if using), parsley, basil, lemon zest, and half the lemon juice.
03 -
Use a spoon to fill the zucchini halves with the prepared mixture. Gently press down the filling to ensure it holds. Sprinkle breadcrumbs on top for extra crunch, if desired. Drizzle with extra virgin olive oil.
04 -
Place the filled zucchini in the preheated oven and bake for 25–30 minutes, or until the zucchini is tender and the top is golden brown. Check by piercing with a fork; breadcrumbs should be lightly crisped if used.
05 -
Remove the zucchini boats from the oven and let cool for a few minutes. Squeeze the remaining lemon juice over the top. Garnish with additional fresh parsley and basil for freshness and serve warm as a main dish or side.
# Additional Notes:
01 -
For a creamier finish, drizzle with tzatziki or yogurt dressing before serving.