Name: Mediterranean Stuffed Zucchini Recipe
Prep time: 10 min
Cook time: PT-488372H37M11S
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 medium zucchini (8–10 in long); 1 cup cherry tomatoes, quartered; ½ cup crumbled feta cheese; ½ cup pitted Kalamata olives, chopped; 1 small red onion, finely chopped; 2 garlic cloves, minced; 1 tbsp olive oil (for filling), plus extra for drizzling; 1 tsp dried oregano; ½ tsp ground cumin (optional); ¼ cup fresh parsley, chopped; ¼ cup fresh basil, chopped; Zest and juice of 1 lemon; Salt and pepper, to taste; ¼ cup breadcrumbs (optional, for topping)

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Mediterranean stuffed zucchini is a vibrant, hearty vegetarian dish that delivers bold flavors and wholesome nutrition in every bite. With juicy cherry tomatoes, creamy feta, and briny olives packed into tender zucchini boats, this recipe is a celebration of Mediterranean ingredients. It works perfectly as a light main course or a show-stopping side.

Mediterranean Stuffed Zucchini Recipe

Why You’ll Love This Recipe

I love how easy and versatile this recipe is. The zucchini boats are fresh and satisfying, while the filling bursts with flavor from feta, olives, herbs, and lemon. It’s a great way for me to enjoy a healthy vegetarian meal without sacrificing taste or texture. Plus, it’s adaptable—whether I want to make it vegan, add grains, or try different cheeses, I always get a delicious result. It also stores well, so I can enjoy leftovers without losing quality.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 medium zucchini (about 8–10 inches long)
1 cup crumbled feta cheese (I prefer Greek feta for 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 smoky flavor)
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 lemon, zested and juiced
Salt and pepper to taste
1/4 cup breadcrumbs (optional, for extra crunch)
Extra virgin olive oil for drizzling

Directions

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
I wash the zucchini, slice them in half lengthwise, and scoop out the flesh, leaving about 1/4 inch around the edge. I set the scooped flesh aside for the filling.
I place the hollowed zucchini boats on the baking sheet, drizzle with olive oil, and sprinkle with a little salt and pepper.
In a skillet over medium heat, I heat olive oil and sauté the chopped onion and minced garlic for about 3–4 minutes.
I chop the reserved zucchini flesh and add it to the skillet, cooking for another 2–3 minutes until it softens.
Then, I stir in the cherry tomatoes, chopped olives, salt, and pepper. I let it all cook for about 5 minutes until the tomatoes begin to break down.
Off the heat, I mix in the crumbled feta, oregano, cumin (if using), parsley, basil, lemon zest, and half the lemon juice.
I spoon the filling into the zucchini boats, pressing it down gently. If I want a crunchy topping, I sprinkle breadcrumbs over them.
I drizzle a little extra virgin olive oil on top and bake for 25–30 minutes, or until the zucchini is tender and the tops are golden brown.
Once out of the oven, I let them rest for a couple of minutes and then drizzle with the remaining lemon juice. I also add more fresh herbs before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 40–45 minutes
Total time: 50–55 minutes

Variations

Make it Vegan: I replace the feta with a plant-based alternative or skip it and use nutritional yeast for a cheesy flavor.
Add Grains: I like to stir in cooked quinoa, bulgur, or couscous to make the dish heartier.
Boost Nutrition: Sometimes, I toss in spinach or kale while cooking the zucchini flesh for added nutrients.
Try Different Cheeses: Swapping feta for goat cheese or ricotta brings a whole new flavor profile.
Spice It Up: For a kick, I add crushed red pepper or a dash of harissa paste to the filling.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place the zucchini boats in a preheated oven at 350°F (175°C) for about 10–15 minutes. This keeps them from getting soggy and helps retain their texture. I avoid microwaving, as it can make the zucchini watery.

FAQs

How do I keep the zucchini from becoming too soft when baking?

I make sure not to overbake them. I check them around the 25-minute mark. They should be fork-tender but not mushy.

Can I prepare this dish ahead of time?

Yes, I often prep the filling and hollow out the zucchini in advance. When ready to bake, I assemble everything fresh and pop it in the oven.

What can I serve with stuffed zucchini boats?

I like to pair them with a simple salad, warm pita bread, or even a scoop of couscous for a complete meal.

Can I freeze stuffed zucchini?

I don’t recommend freezing, as zucchini tends to release a lot of water once thawed. It’s best to enjoy them fresh or within a couple of days.

What if I don’t have feta cheese?

If I’m out of feta, I use goat cheese for a tangy twist or ricotta for a milder flavor. Even a sprinkle of grated parmesan works in a pinch.

Conclusion

Mediterranean stuffed zucchini is one of those meals I come back to again and again. It’s simple to prepare, customizable, and filled with ingredients that make me feel good. Whether I serve it for lunch, dinner, or as part of a larger spread, it always hits the spot. The flavors are fresh and bold, and the dish is both comforting and healthy—everything I want in a vegetarian recipe.