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Mediterranean Stuffed Zucchini

Mediterranean Stuffed Zucchini: A Healthy Flavor Explosion

Mediterranean Stuffed Zucchini is a vibrant vegetarian dish filled with tomatoes, olives, and feta, perfect for a healthy 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: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 4 medium Zucchini yellow squash can be used as a twist
  • 2 tablespoons Olive Oil or avocado oil
For the Stuffing
  • 1 cup Cherry Tomatoes or diced canned tomatoes
  • 1 medium Red Onion yellow onion or shallots can be substituted
  • 2 cloves Garlic can be omitted or substituted with garlic powder
  • 1 cup Feta Cheese plant-based cheese for vegan option
  • 1/2 cup Kalamata Olives green olives can be used
  • 1 teaspoon Dried Oregano or Italian seasoning
  • 1 teaspoon Ground Cumin optional
  • 1/4 cup Fresh Parsley or other herbs like mint
  • 1/4 cup Fresh Basil or other herbs like mint
  • 1 tablespoon Lemon Juice lime juice can be used
  • 1 teaspoon Lemon Zest
  • 1/2 cup Breadcrumbs omit for gluten-free or substitute with crushed nuts

Equipment

  • oven
  • Skillet
  • baking sheet
  • Parchment paper
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Wash and dry the zucchini, then slice them in half lengthwise and scoop out the flesh.
  3. Drizzle olive oil over the zucchini halves and sprinkle with salt and pepper.
  4. Heat olive oil in a skillet and sauté chopped red onion and minced garlic for 3–4 minutes.
  5. Chop the scooped zucchini flesh and add it to the skillet; cook for 2–3 minutes.
  6. Stir in chopped cherry tomatoes and Kalamata olives; cook for about 5 minutes.
  7. Remove from heat and mix in feta, oregano, cumin, parsley, basil, lemon zest, and lemon juice.
  8. Fill each zucchini half with the prepared stuffing and sprinkle breadcrumbs on top if desired.
  9. Drizzle filled zucchini boats with more olive oil and bake for 25–30 minutes.
  10. Cool for a few minutes, drizzle with remaining lemon juice, and garnish with herbs before serving.

Nutrition

Serving: 1zucchini halfCalories: 220kcalCarbohydrates: 15gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 20mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Choose firm, medium-sized zucchinis for the best texture. Fresh lemon juice enhances flavors significantly. Sauté the filling well to avoid sogginess. Get creative with additional ingredients like quinoa or chickpeas for more heartiness.

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