Description
Delight in this Mediterranean Stuffed Zucchini recipe featuring tender zucchini boats filled with a flavorful mixture of sautéed vegetables, feta cheese, olives, and fresh herbs. Baked to perfection, this dish offers a savory and fresh taste of the Mediterranean, perfect as a main course or an elegant side dish.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchini (about 8–10 inches long)
Stuffing
- 1 cup crumbled feta cheese (use Greek feta for the most authentic flavor)
- 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, for a slightly smoky flavor)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 lemon, zested and juiced
- Salt and pepper to taste
Toppings
- 1/4 cup breadcrumbs (optional, for extra crunch)
- Extra virgin olive oil for drizzling
Instructions
- Preheat and Prepare Zucchini: Preheat your oven to 375°F (190°C). Wash and dry the zucchini, then slice each lengthwise. Using a spoon, scoop out the flesh to create zucchini boats, leaving about 1/4 inch thickness around the edges. Set the flesh aside. Place the zucchini halves on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
- Sauté Onion and Garlic: Heat olive oil in a skillet over medium heat. Add the finely chopped red onion and minced garlic and sauté for 3–4 minutes until they become soft and translucent.
- Cook Zucchini Flesh: Chop the reserved zucchini flesh into small pieces. Add it to the skillet with the onions and garlic and cook for 2–3 minutes to reduce moisture and concentrate flavors.
- Add Tomatoes and Olives: Stir in the quartered cherry tomatoes and chopped kalamata olives. Season with salt and pepper and cook for about 5 minutes until the tomatoes soften and release their juices.
- Combine Filling Ingredients: Remove the skillet from heat. Stir in crumbled feta cheese, dried oregano, ground cumin (if using), chopped parsley, chopped basil, lemon zest, and half of the lemon juice to the vegetable mixture.
- Stuff Zucchini Boats: Spoon the filling mixture evenly into each zucchini half, pressing down slightly to pack the filling. If you want extra crunch, sprinkle breadcrumbs evenly over the tops. Drizzle additional extra virgin olive oil over the stuffed zucchini.
- Bake: Place the baking sheet in the preheated oven and bake for 25–30 minutes, or until the zucchini is tender and the tops are golden brown and slightly crispy.
- Finish and Serve: Remove from the oven and allow the zucchini boats to cool for a minute or two. Drizzle with the remaining lemon juice and garnish with fresh parsley and basil. Serve warm as a main dish or side.
Notes
- You can omit breadcrumbs for a gluten-free option or replace with gluten-free breadcrumbs.
- Ground cumin is optional but adds a subtle smoky flavor that complements the Mediterranean ingredients.
- Use fresh herbs if possible for the best aromatic flavor.
- For a vegan version, replace feta with vegan cheese and omit the garlic sauté in olive oil if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
