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Mediterranean Stuffed Zucchini Recipe

Mediterranean Stuffed Zucchini Recipe
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★★★★★

4.8 from 26 reviews

This Mediterranean Stuffed Zucchini recipe features tender zucchini boats filled with a vibrant mix of sautéed vegetables, tangy feta cheese, and fresh herbs. Enhanced with lemon zest and a hint of cumin, then baked to golden perfection, this dish offers a nutritious, flavorful, and visually stunning Mediterranean-inspired meal perfect for a light lunch or dinner.

Ingredients

Scale

Zucchini and Base

  • 4 medium zucchini (about 8–10 inches long)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Extra virgin olive oil for drizzling

Filling

  • 1 cup crumbled feta cheese (Greek feta recommended)
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup kalamata olives, pitted and chopped
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced
  • 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
  • 1/4 cup breadcrumbs (optional, for extra crunch)

Instructions

  1. Preheat the Oven and Prep the Zucchini: Preheat your oven to 375°F (190°C). Wash and dry the zucchini thoroughly. Slice each zucchini in half lengthwise and carefully scoop out the flesh to create boats, leaving about 1/4 inch of flesh on the sides. Place the hollowed zucchini halves on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
  2. Prepare the Filling: Chop the zucchini flesh into small pieces. In a medium skillet, heat olive oil over medium heat. Sauté the finely chopped red onion and garlic for 3-4 minutes until soft and translucent. Add the chopped zucchini flesh and cook another 2-3 minutes to reduce moisture. Stir in cherry tomatoes, kalamata olives, salt, and pepper, cooking for about 5 minutes until tomatoes soften. Remove from heat and mix in crumbled feta, dried oregano, cumin (if using), fresh parsley, basil, lemon zest, and half the lemon juice.
  3. Stuff the Zucchini: Spoon the prepared filling into each zucchini boat, pressing gently to pack the mixture. Optionally, sprinkle breadcrumbs over each stuffed zucchini for added crunch. Drizzle with extra virgin olive oil.
  4. Bake the Zucchini: Bake in the preheated oven for 25-30 minutes until the zucchini is tender and the top is golden brown and crisp (if breadcrumbs are used). The dish is ready when a fork pierces easily through the zucchini.
  5. Garnish and Serve: Remove from the oven and let cool slightly. Squeeze the remaining lemon juice over the top and garnish with additional fresh parsley and basil. Serve warm and enjoy your fresh Mediterranean stuffed zucchini.

Notes

  • Use Greek feta cheese for the best authentic flavor and texture.
  • The ground cumin is optional but adds a subtle smoky note that complements the Mediterranean flavors.
  • Breadcrumbs add a nice crunch, but can be omitted for a gluten-free version; substitute with gluten-free breadcrumbs if desired.
  • Leftover stuffing can be stored in an airtight container and used as a salad topping or dip.
  • Serve stuffed zucchini boats with a side of crusty bread or a light green salad for a complete meal.

Nutrition

Keywords: Mediterranean stuffed zucchini, zucchini boats, baked stuffed zucchini, vegetarian Mediterranean recipe, feta cheese stuffing, healthy zucchini recipe

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