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Mediterranean Stuffed Zucchini Recipe

Mediterranean Stuffed Zucchini Recipe
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★★★★★

4.9 from 19 reviews

This Mediterranean Stuffed Zucchini recipe offers a vibrant, flavorful, and healthy dish featuring fresh zucchini boats filled with a savory mixture of feta, cherry tomatoes, kalamata olives, herbs, and a hint of lemon. Perfect for a light vegetarian meal or a delightful side dish inspired by Mediterranean flavors.

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 (Greek feta preferred)
  • 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)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1 lemon, zested and juiced (half for filling, half for serving)
  • 1/4 cup breadcrumbs (optional, for extra crunch)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the zucchini boats.
  2. Prepare Zucchini: Wash the zucchini thoroughly and dry them. Slice each zucchini in half lengthwise, and carefully scoop out the flesh with a melon baller or spoon, leaving about 1/4 inch of flesh to create sturdy boats. Set the scooped flesh aside.
  3. Season Zucchini Boats: Place the hollowed zucchini halves on a parchment-lined baking sheet. Drizzle lightly with olive oil and season with salt and pepper to enhance flavor during baking.
  4. Cook Aromatics: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add finely chopped red onion and minced garlic and sauté for 3–4 minutes until the onion is soft and translucent. Avoid burning the garlic.
  5. Add Zucchini Flesh: Chop the reserved zucchini flesh into small pieces and add to the skillet. Cook for 2–3 minutes to reduce moisture and concentrate flavor.
  6. Add Remaining Filling Ingredients: Stir in quartered cherry tomatoes, chopped kalamata olives, salt, and pepper. Cook for about 5 minutes until tomatoes soften and release juices, creating a fragrant and colorful filling.
  7. Finish the Filling: Remove skillet from heat and mix in crumbled feta cheese, dried oregano, ground cumin (if using), chopped parsley, basil, lemon zest, and half the lemon juice. The feta will bind the filling slightly.
  8. Stuff Zucchini Boats: Spoon the filling generously into each zucchini half, pressing down to pack it well. If desired, sprinkle breadcrumbs on top for added crunch.
  9. Bake: Bake the stuffed zucchini in the preheated oven for 20–25 minutes, or until the zucchini is tender and the topping is golden.
  10. Serve: Remove from oven, drizzle with remaining lemon juice and extra virgin olive oil if desired, and serve warm as a delightful main or side dish.

Notes

  • To reduce moisture in filling, cooking the zucchini flesh before combining is key to prevent sogginess.
  • Ground cumin is optional but adds a subtle smoky flavor that complements Mediterranean ingredients.
  • For a gluten-free version, omit breadcrumbs or substitute with gluten-free breadcrumbs.
  • This recipe can be served warm or at room temperature, making it ideal for meal prep or parties.
  • Leftovers keep well in the refrigerator for up to 2 days.

Nutrition

Keywords: Mediterranean, stuffed zucchini, vegetarian, baked zucchini boats, feta cheese, healthy recipe, summer vegetables, easy dinner

Find it online: https://tastemadebyclara.com/mediterranean-stuffed-zucchini-recipe/