What varieties of zucchini are best for stuffing?

When it comes to making Mediterranean Stuffed Zucchini, medium-sized zucchinis are ideal. Their firm texture holds up well during cooking, allowing them to be stuffed plentifully with delicious fillings. Whether you choose green or yellow zucchini, both varieties can add a vibrant twist to your dish.

What can I use for a stuffing mix?

The stuffing for your Mediterranean zucchini can include a plethora of options like quinoa, rice, or even couscous. You can enhance flavors with ingredients such as olives, feta cheese, and sun-dried tomatoes, similar to those found in a delightful Mediterranean Chicken Pasta Salad.

How long should I cook stuffed zucchini?

Cooking time for Mediterranean Stuffed Zucchini usually ranges from 25 to 30 minutes at 375°F (190°C). This allows the zucchini to soften while ensuring the filling is heated through and any cheese is nicely melted.

Can I prepare stuffed zucchini in advance?

Absolutely! You can prep your Mediterranean zucchini boats a day ahead and store them in the refrigerator. Just be sure to bake them right before serving to enjoy that fresh taste.

Mediterranean Stuffed Zucchini: A Delicious Twist You’ll Love

Name: Mediterranean Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: For the Zucchini Boats:; 4 medium zucchini (8–10 inches long), fresh and firm; 1 cup feta cheese, crumbled (preferably Greek feta); 1 cup cherry tomatoes, quartered; 1/2 cup Kalamata olives, pitted and chopped; 1 small red onion, finely chopped; 2 garlic cloves, minced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh basil, chopped; Zest and juice of 1 lemon; 1 tsp dried oregano; 1/2 tsp ground cumin (optional); Salt and pepper, to taste; 1 tbsp olive oil (for sautéing); 1/4 cup breadcrumbs (optional, for topping); Extra virgin olive oil, for drizzling

Description

Mediterranean Stuffed Zucchini combines tender zucchini boats with a savory filling of feta, cherry tomatoes, olives, herbs, and a touch of lemon. A healthy, flavorful, and versatile dish perfect for lunch, dinner, or entertaining.

Ingredients

Scale

For the Zucchini Boats:

4 medium zucchini (8–10 inches long), fresh and firm

1 cup feta cheese, crumbled (preferably Greek feta)

1 cup cherry tomatoes, quartered

1/2 cup Kalamata olives, pitted and chopped

1 small red onion, finely chopped

2 garlic cloves, minced

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

Zest and juice of 1 lemon

1 tsp dried oregano

1/2 tsp ground cumin (optional)

Salt and pepper, to taste

1 tbsp olive oil (for sautéing)

1/4 cup breadcrumbs (optional, for topping)

Extra virgin olive oil, for drizzling

Instructions

Preheat the Oven:
Preheat oven to 375°F (190°C).
Prepare the Zucchini:
Slice each zucchini in half lengthwise. Scoop out the center to create boats, reserving the flesh for the filling.
Make the Filling:
In a large bowl, combine: reserved zucchini flesh, feta cheese, cherry tomatoes, olives, garlic, red onion, parsley, basil, olive oil, lemon zest and juice, oregano, cumin (if using), salt, and pepper. Mix thoroughly.
Stuff the Zucchini:
Spoon the mixture into the hollowed zucchini halves generously.
Optional Topping:
Sprinkle breadcrumbs on top for extra crunch.
Bake:
Place stuffed zucchinis on a baking sheet. Drizzle with extra virgin olive oil and roast for 25–30 minutes, until zucchini is tender and tops are lightly golden.
Serve:
Let cool slightly before serving. Enjoy as a healthy main or side dish, paired with a Mediterranean salad or baked fish.

Notes

Ground cumin is optional; it adds a subtle smoky flavor.

You can swap breadcrumbs for grated Parmesan for a cheesy crust.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 stuffed zucchini half
Calories: 250 kcal
Sugar: 4 g
Sodium: 400 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 4 g
Protein: 9 g
Cholesterol: 20 mg

Keywords: Mediterranean stuffed zucchini, zucchini boats, healthy Mediterranean recipes, vegetarian lunch, baked zucchini, feta zucchini recipe, Mediterranean diet recipe