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Mediterranean Stuffed Zucchini Recipe

Mediterranean Stuffed Zucchini Recipe for Delicious Weeknight Dinners

A delightful Mediterranean Stuffed Zucchini recipe featuring creamy feta, juicy tomatoes, and briny olives, making it perfect for satisfying weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 zucchini boats
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 4 pieces Zucchini choose firm, fresh zucchinis for best texture
  • 2 tablespoons Extra Virgin Olive Oil can substitute with avocado oil
For the Filling
  • 1 medium Red Onion substitute with yellow onion for similar flavor
  • 3 cloves Garlic fresh garlic is a must
  • 1 cup Cherry Tomatoes any small tomato variety works well
  • 1/2 cup Olives use Kalamata or green olives
  • 1 cup Feta Cheese vegan feta can replace it
  • 1 tablespoon Dried Oregano fresh oregano can be a substitute
  • 1 teaspoon Ground Cumin optional, omit if preferred
  • 1/4 cup Fresh Parsley for garnish
  • 1/4 cup Fresh Basil for garnish
For Flavor Brightening
  • 1 tablespoon Lemon Juice lime juice can be a great alternative
  • to taste Salt for seasoning
  • to taste Pepper for seasoning

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Parchment Paper
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Wash and dry the zucchinis, then slice them lengthwise and scoop out the flesh to form boats.
  3. Place the hollowed zucchini boats on a parchment-lined baking sheet. Drizzle olive oil and sprinkle with salt and pepper.
  4. In a skillet, sauté chopped red onion and minced garlic until the onions turn translucent, about 3-4 minutes.
  5. Add the chopped zucchini flesh to the skillet and cook for an additional 2-3 minutes.
  6. Stir in quartered cherry tomatoes and chopped olives to the skillet, cooking until tomatoes release their juices, about 5 minutes.
  7. Remove from heat and stir in feta cheese, dried oregano, ground cumin, parsley, basil, and lemon juice/zest.
  8. Spoon the filling into each zucchini boat, packing it well.
  9. Bake the stuffed zucchini boats for 25-30 minutes until tender and golden on top.
  10. Allow to cool slightly for 5 minutes before serving, garnished with fresh herbs if desired.

Nutrition

Serving: 1zucchini boatCalories: 250kcalCarbohydrates: 13gProtein: 7gFat: 20gSaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 30mgSodium: 450mgPotassium: 450mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 18mgCalcium: 150mgIron: 2mg

Notes

Use the freshest ingredients for the best flavor, and adjust seasonings to taste. Store leftovers in an airtight container for up to 2 days.

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