If you love vibrant flavors and wholesome veggies, this Mediterranean Stuffed Zucchini Recipe is going to become one of your go-to dishes in no time. Imagine tender zucchini boats filled with a delightful mixture of tangy feta, juicy cherry tomatoes, briny kalamata olives, and fragrant herbs—all baked to perfection. This recipe balances freshness and richness so beautifully, it’s perfect for a comforting weeknight dinner or impressing friends at a weekend gathering. You’ll love how the Mediterranean Stuffed Zucchini Recipe manages to feel both light and satisfyingly flavorful with every bite.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is all it takes to bring this Mediterranean magic to your kitchen. Each item contributes a distinctive layer—from the creaminess of feta cheese to the brightness of fresh lemon juice—pulling everything together with extraordinary taste, texture, and an inviting burst of color.
- 4 medium zucchini (8–10 inches long): The perfect edible vessel that holds the stuffing while baking tender and flavorful.
- 1 cup crumbled feta cheese (preferably Greek feta): Adds salty creaminess that’s indispensable in Mediterranean cuisine.
- 1 cup cherry tomatoes, quartered: Bring sweet juiciness and vibrant red hues to the filling.
- ½ cup kalamata olives, pitted and chopped: Provide a punch of briny depth to elevate every bite.
- 1 small red onion, finely chopped: Offers subtle crunch and a hint of sharpness when softened.
- 2 garlic cloves, minced: Essential for that warm, aromatic backbone flavor.
- 1 tablespoon olive oil: For sautéing and adding richness to the filling mixture.
- 1 teaspoon dried oregano: Classic Mediterranean herb that pairs beautifully with zucchini and feta.
- ½ teaspoon ground cumin (optional): Introduces an earthy spice that deepens the flavor complexity.
- ¼ cup fresh parsley, chopped: Bright herbaceous notes that freshen up the dish.
- ¼ cup fresh basil, chopped: Adds sweet, aromatic layers typical of Mediterranean cooking.
- 1 lemon, zested and juiced: Delivers the all-important citrus zing to tie everything together.
- Salt and pepper to taste: To season and enhance each ingredient’s natural flavors.
- ¼ cup breadcrumbs (optional): Sprinkled on top for a crunchy, golden crust.
- Extra virgin olive oil for drizzling: Finishing touch to add a silky richness.
How to Make Mediterranean Stuffed Zucchini Recipe
Step 1: Prepare the zucchini boats
Begin by preheating your oven to 375°F (190°C). Wash the zucchini thoroughly, then slice each one lengthwise. Carefully scoop out the inner flesh, leaving about a quarter-inch border to create sturdy little boats. Don’t toss that zucchini flesh—reserve it as it will become an important part of the stuffing. Place the hollowed zucchini halves on a parchment-lined baking sheet, drizzle them with olive oil, and season lightly with salt and pepper to prep for roasting.
Step 2: Sauté the aromatic base
Heat a tablespoon of olive oil in a skillet over medium heat. Add the finely chopped red onion and minced garlic, cooking until they become soft and fragrant, usually around 3 to 4 minutes. Next, chop the reserved zucchini flesh into small pieces and add them to the skillet. Cook this mixture for another 2 to 3 minutes. This step helps evaporate excess moisture, so your stuffing remains flavorful and not watery.
Step 3: Build the filling
Now add the quartered cherry tomatoes and chopped kalamata olives to the skillet. Season with salt and pepper and let everything cook together for about 5 minutes, allowing the tomatoes to soften and release their juices. This melding of flavors starts the magic of the Mediterranean Stuffed Zucchini Recipe, creating a vibrant and juicy filling.
Step 4: Combine herbs, spices, and feta
Remove the skillet from heat and stir in the crumbled feta cheese, dried oregano, optional ground cumin, freshly chopped parsley and basil, as well as the lemon zest and half of the lemon juice. This blend injects a beautifully balanced freshness and creaminess, delivering all those signature Mediterranean notes to your stuffing mixture.
Step 5: Stuff the zucchini and bake
Fill each zucchini half generously with the prepared mixture, gently pressing it in to pack every bite with flavor. If you’re using breadcrumbs, sprinkle them evenly on top for a deliciously golden crust after baking. Drizzle a little extra virgin olive oil over everything before placing the tray in the oven. Bake for 25 to 30 minutes, until the zucchini is tender and the topping turns a lovely golden brown.
Step 6: Final touches before serving
Once baked, take the zucchini out and let them cool just a bit. Drizzle the remaining lemon juice over each piece and sprinkle some fresh herbs on top to impart a final burst of freshness and visual appeal. Now your Mediterranean Stuffed Zucchini Recipe is ready to be enjoyed!
How to Serve Mediterranean Stuffed Zucchini Recipe
Garnishes
Simple fresh garnishes like extra chopped parsley, basil leaves, or a few additional crumbles of feta add elegance and elevate the dish’s vibrant appearance. A light drizzle of high-quality extra virgin olive oil right before serving can add a silky finish and amplify all the flavors you worked so hard to build.
Side Dishes
This Stuffed Zucchini pairs wonderfully with crusty artisan bread to soak up all the luscious juices. If you want to keep it light and healthy, a crisp green salad with a lemon vinaigrette is perfect for complementing the Mediterranean Stuffed Zucchini Recipe without overpowering it. For heartier meals, consider serving with roasted potatoes or a simple quinoa pilaf.
Creative Ways to Present
For impressing guests, arrange the zucchini boats on a rustic wooden board or colorful ceramic platter. You can add edible flowers or lemon wedges around the edges for a photo-worthy presentation. Another idea is to turn the filling into a dip by serving it in a small bowl alongside grilled zucchini slices or pita chips—this way you experience the Mediterranean Stuffed Zucchini Recipe in a whole new, sharable style.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftovers in an airtight container in the refrigerator. They should stay fresh for about 3 to 4 days and maintain much of their flavor and texture. Leftover stuffed zucchini makes for an effortless, tasty lunch the next day.
Freezing
If you want to prepare in advance, you can freeze unbaked stuffed zucchini. Wrap them tightly in plastic wrap and then place in a freezer-safe container for up to 2 months. When ready, thaw overnight in the fridge and bake as usual. Avoid freezing the cooked version as the texture may suffer upon reheating.
Reheating
Reheat leftovers gently in a 350°F (175°C) oven for about 15 minutes or until warmed through to preserve the texture. Microwaving is fine in a pinch, but baking helps maintain that lovely crisp topping and tender zucchini without turning soggy.
FAQs
Can I use other types of cheese instead of feta?
Absolutely! While traditional feta gives the Mediterranean Stuffed Zucchini Recipe its characteristic tangy creaminess, you can substitute with goat cheese, ricotta, or even a crumbly queso fresco for a different but delicious twist.
Is this recipe suitable for a vegetarian diet?
Yes, this recipe is completely vegetarian-friendly. It features fresh vegetables, herbs, and cheese, without any meat or animal-based stock, making it a wholesome choice for vegetarians.
How can I make this recipe vegan?
You can swap out the feta cheese for a plant-based alternative or use a combination of toasted nuts and nutritional yeast for a cheesy flavor. Just be sure to check that your breadcrumbs and all seasonings are vegan-friendly.
What’s a good alternative if I don’t have kalamata olives?
If you can’t find kalamata olives, other briny olives like Castelvetrano or green olives can work well. Just chop them finely so they incorporate nicely into the filling without overpowering the other flavors.
Can I prepare the filling ahead of time?
Definitely! You can make the filling up to a day in advance and store it covered in the fridge. This actually allows the flavors to meld even further. Just fill your zucchini boats and bake them fresh when you’re ready to serve.
Final Thoughts
If you’re craving a dish that’s bursting with fresh Mediterranean vibes and medley of textures, the Mediterranean Stuffed Zucchini Recipe is a must-try. It’s an inviting blend of simple ingredients that somehow come together to create an extraordinary meal full of warmth and zest. I can’t wait for you to give it a go and see just how easy and satisfying this recipe is for yourself and your loved ones.
Print
Mediterranean Stuffed Zucchini Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Mediterranean Stuffed Zucchini recipe features tender zucchini boats filled with a flavorful mixture of feta cheese, cherry tomatoes, kalamata olives, fresh herbs, and aromatic spices. Baked to perfection, this dish offers a delightful combination of textures and savory Mediterranean flavors, making it a perfect light lunch or a side for dinner.
Ingredients
Vegetables
- 4 medium zucchini (8–10 inches long)
- 1 cup cherry tomatoes, quartered
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 1 lemon, zested and juiced
Cheese and Olives
- 1 cup crumbled feta cheese (preferably Greek feta)
- ½ cup kalamata olives, pitted and chopped
Spices and Seasonings
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin (optional)
- Salt and pepper to taste
Others
- 1 tablespoon olive oil (plus extra virgin olive oil for drizzling)
- ¼ cup breadcrumbs (optional)
Instructions
- Prepare the Zucchini: Preheat your oven to 375°F (190°C). Wash the zucchini thoroughly, slice each one lengthwise, and carefully scoop out the flesh leaving about a ¼-inch thick border, creating zucchini boats. Set the scooped flesh aside. Arrange the zucchini halves on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
- Sauté Aromatics and Zucchini Flesh: Heat olive oil in a skillet over medium heat. Add the finely chopped red onion and minced garlic, sautéing them for 3–4 minutes until softened and fragrant. Chop the reserved zucchini flesh into small pieces and add it to the skillet, cooking for another 2–3 minutes to reduce excess moisture.
- Add Tomatoes and Olives: Stir in the quartered cherry tomatoes and chopped kalamata olives. Season with salt and pepper. Cook the mixture for about 5 minutes, allowing the tomatoes to break down and release their juices, enhancing the filling’s flavor.
- Combine Filling Ingredients: Remove the skillet from heat. Stir in the crumbled feta cheese, dried oregano, optional ground cumin, chopped parsley, chopped basil, lemon zest, and half of the lemon juice. Mix gently to combine all ingredients well.
- Fill the Zucchini Boats: Spoon the filling mixture evenly into each zucchini half, pressing lightly to ensure it is well packed. If using, sprinkle breadcrumbs over the top of each filled zucchini to add a slight crunch. Drizzle extra virgin olive oil over the filled zucchinis for added flavor and moisture.
- Bake: Place the baking sheet with stuffed zucchinis into the preheated oven. Bake for 25–30 minutes, or until the zucchini is tender and the topping is golden brown and slightly crisp.
- Serve: Remove the stuffed zucchinis from the oven and let them cool slightly. Drizzle the remaining lemon juice over the top and sprinkle with extra fresh herbs if desired. Serve warm as a delicious Mediterranean-inspired main or side dish.
Notes
- You can omit the ground cumin if you prefer a milder flavor or if it’s unavailable.
- Breadcrumbs are optional but recommended for added texture and a crispy topping.
- Use Greek feta cheese for authentic flavor; substitute with other feta varieties if needed.
- To keep the dish Vegetarian, ensure the feta cheese is made with vegetarian rennet.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
