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Mediterranean Stuffed Zucchini

Mediterranean Stuffed Zucchini for a Flavor-Packed Feast

Mediterranean Stuffed Zucchini is a vibrant and nutritious dish filled with creamy feta, juicy tomatoes, and savory olives, perfect for a delicious dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 zucchini halves
Course: Dinner
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini
  • 2 medium Zucchini Choose firm zucchinis for optimal structure.
For the Filling
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 medium Red Onion Can be replaced with yellow onion for milder taste.
  • 2 cloves Garlic Fresh garlic is best.
  • 1 cup Cherry Tomatoes Can be swapped for diced regular tomatoes.
  • 1/2 cup Black Olives Kalamata olives are recommended.
  • 1 cup Feta Cheese For a vegan alternative, use crumbled tofu or vegan feta.
  • 1 tablespoon Fresh Herbs (Parsley & Basil) Use dried herbs if fresh aren't available.
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Lemon Juice Can swap lemon for lime.
Optional Toppings
  • 1/4 cup Breadcrumbs Omit if gluten-free.

Equipment

  • Oven
  • Skillet
  • baking sheet
  • Parchment paper

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
  2. Wash and slice the zucchini in half lengthwise, then scoop out the flesh, leaving about a 1/4-inch edge.
  3. Drizzle hollowed zucchini halves with olive oil and season with salt and pepper.
  4. In a skillet, heat olive oil and sauté chopped red onion and minced garlic for 3-4 minutes.
  5. Add reserved zucchini flesh to the skillet and cook for an additional 2-3 minutes.
  6. Stir in quartered cherry tomatoes and sliced black olives, season and cook for about 5 minutes.
  7. Remove from heat and mix in crumbled feta cheese, herbs, lemon zest, and half of the lemon juice.
  8. Spoon the filling into each hollowed zucchini half, pressing gently but not overfilling.
  9. Sprinkle breadcrumbs on top if desired, drizzle with olive oil, and bake for 25-30 minutes.
  10. Remove from the oven, drizzle with remaining lemon juice, and serve.

Nutrition

Serving: 1zucchini halfCalories: 180kcalCarbohydrates: 12gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 450mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

Proper zucchini sizing and preventing sogginess are key tips. Fresh herbs elevate flavor.

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