If you’re looking for an easy way to bring the vibrant, sun-soaked flavors of the Mediterranean to your table, this Mediterranean Stuffed Zucchini Recipe is your ticket. Each tender zucchini boat gets loaded with a savory mixture of ground lamb (or beef), fluffy quinoa, briny olives, sweet cherry tomatoes, and tangy crumbled feta. This dish not only looks gorgeous but also delivers layers of flavor and a delightful combination of textures. Whether you’re making a healthy main or an impressive side, you’ll find yourself reaching for this recipe again and again. Mediterranean Stuffed Zucchini Recipe is proof that something wholesome can taste absolutely irresistible!
Ingredients You’ll Need
Every ingredient in this Mediterranean Stuffed Zucchini Recipe plays an important role, from the juicy zucchini that acts as a vessel to the rich, aromatic seasoning that ties the filling together. This is a dish where simple ingredients truly shine, creating big flavor with every bite and adding beautiful colors to your plate.
- Zucchini: Choose medium zucchini for perfect boats that hold their shape and soak up all the Mediterranean goodness.
- Olive Oil: A brush of olive oil ensures caramelized edges on the zucchini and adds a lovely richness.
- Ground Lamb or Beef: Gives savory depth; lamb leans classic Greek while beef is family-friendly—pick your favorite!
- Onion: Finely diced onion brings sweetness and aromatic base notes to the filling.
- Garlic: Minced garlic infuses every bite with inviting Mediterranean aroma.
- Cooked Quinoa or Couscous: Either grain delivers hearty texture and helps bind the filling.
- Cherry Tomatoes: Quartered for little bursts of juicy sweetness and color.
- Kalamata Olives: Their briny, tangy flavor is unmistakable and truly Mediterranean.
- Feta Cheese: Feta provides a salty, creamy finish that ties everything together beautifully.
- Fresh Parsley: Chopped parsley adds a fresh, herby lift to the final dish.
- Dried Oregano: Brings a classic aromatic Mediterranean note—don’t skip it!
- Salt: Essential for seasoning; adjust to taste especially if your feta and olives are extra salty.
- Black Pepper: Just a pinch wakes up the flavors without overpowering.
- Lemon Wedges: Squeezing fresh lemon over the stuffed zucchini at the end brightens every bite.
How to Make Mediterranean Stuffed Zucchini Recipe
Step 1: Prepare the Zucchini Boats
Begin by preheating your oven to 375°F (190°C). Slice each zucchini lengthwise and use a spoon to scoop out the seeds, creating neat little boats. Arrange them in a baking dish with the cut sides facing up and give each one a quick brush with olive oil. This step not only stops the zucchini from drying out in the oven but also helps get those beautiful golden edges once baked.
Step 2: Sauté the Filling
Heat a skillet over medium and add in your ground lamb or beef. Break it up as it cooks so you end up with small, bite-sized crumbles; this gives every forkful lots of flavor. Once the meat is browned, toss in the onion and garlic. Sauté for about three more minutes, just until the onion is soft and the garlic is fragrant—this is where your kitchen starts to smell amazing!
Step 3: Add Mediterranean Flavors
To the skillet, stir in your cooked quinoa or couscous, cherry tomatoes, Kalamata olives, crumbled feta, parsley, oregano, salt, and pepper. Mix well so the tomatoes release a bit of their juice, the herbs and spices get evenly distributed, and the whole filling transforms into a vibrant, chunky mixture. Every scoop should look colorful and taste distinctly Mediterranean.
Step 4: Stuff the Zucchini
Carefully spoon the warm filling into each zucchini half, gently pressing it down so every boat is generously packed. Don’t be afraid to heap it high; a little overflow just means more goodness. Once all your zucchini halves are stuffed, cover the dish with foil before baking, which keeps everything moist at first.
Step 5: Bake to Perfection
Slide the baking dish into your oven and cook for 20 minutes with the foil on. Then, remove the foil and bake for another 10 minutes. This last stretch is where the zucchini becomes tender and the tops of your filling get just a bit golden. Once out of the oven, they’re ready to serve—don’t forget those lemon wedges for squeezing right before eating!
How to Serve Mediterranean Stuffed Zucchini Recipe
Garnishes
Lemon wedges are the classic finishing touch, providing brightness that cuts through the richness of the filling. You can also sprinkle extra chopped parsley or a dusting of crumbled feta across the top. For a pop of color and freshness, try adding a few halved cherry tomatoes or even a pinch of sumac for subtle tartness.
Side Dishes
Mediterranean Stuffed Zucchini Recipe shines alongside a crisp green salad, a bowl of herbed yogurt, or a platter of warm pita bread for scooping up any extra filling. For a heartier meal, serve with a side of lentil soup or a chilled tabbouleh. The flavors are so complementary, you really can’t go wrong!
Creative Ways to Present
If you want to wow your guests, slice the stuffed zucchini into thick rounds and arrange them in a pretty pattern on a serving platter—perfect for parties or potlucks. Or, try serving each zucchini half over a bed of herbed quinoa or a bright tomato salad. This Mediterranean Stuffed Zucchini Recipe also makes fantastic appetizers when you use small, bite-sized zucchini!
Make Ahead and Storage
Storing Leftovers
Leftover Mediterranean Stuffed Zucchini Recipe keeps well! Just place cooled zucchini halves in an airtight container and store in the fridge for up to 3 days. The flavors meld beautifully overnight, making your meal even more delicious the next day.
Freezing
If you want to save some for a future meal, you’re in luck. Allow the stuffed zucchini to cool completely, then wrap each half tightly in plastic wrap or foil before placing in a freezer-safe container. They’ll keep for up to 2 months. To prevent the zucchini from becoming watery, reheat them straight from the freezer rather than thawing first.
Reheating
To reheat, simply place the stuffed zucchini in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for about 15-20 minutes. If you’re reheating from frozen, add a few extra minutes and keep covered to retain moisture. A quick blast in the microwave works too, but the oven will keep the texture best.
FAQs
Can I make this Mediterranean Stuffed Zucchini Recipe vegetarian?
Absolutely! Swap the ground meat for a can of rinsed chickpeas or lentils. You’ll still get plenty of protein and that satisfying, hearty texture, but with a plant-based twist that’s equally flavorful.
What can I use instead of quinoa or couscous?
Bulgur wheat, brown rice, or even farro work really well if you want a change of pace or need to use up what’s in your pantry. Just be sure they’re cooked before adding to the filling!
How do I keep my zucchini boats from getting soggy?
Scooping out the seeds and not overbaking are key. The initial covering with foil keeps everything moist, but uncovering for the last 10 minutes helps any excess moisture evaporate and gives you that perfect tender bite.
Can I prepare the filling ahead of time?
Yes! The filling for Mediterranean Stuffed Zucchini Recipe can be made a day in advance. Keep it chilled, then stuff your zucchini just before baking so the boats stay fresh and firm.
Is this recipe gluten-free?
It sure can be! Just use quinoa for the filling, and you’ll have a completely gluten-free Mediterranean Stuffed Zucchini Recipe that everyone at your table can enjoy.
Final Thoughts
From the first drizzle of olive oil to the last squeeze of lemon, this Mediterranean Stuffed Zucchini Recipe truly brings a taste of the Mediterranean into your kitchen. Give it a try, share it with friends or family, and don’t be surprised if it becomes a beloved part of your regular dinner rotation!
Print
Mediterranean Stuffed Zucchini Recipe
- Total Time: 45 minutes
- Yield: 8 halves (4 servings) 1x
- Diet: Non-Vegetarian
Description
This Mediterranean Stuffed Zucchini recipe is a delicious and hearty dish featuring zucchini filled with a flavorful mixture of ground lamb or beef, quinoa, cherry tomatoes, olives, and feta cheese, baked to perfection. A perfect blend of Mediterranean flavors in every bite!
Ingredients
Zucchini:
- 4 medium zucchini, halved lengthwise, seeds scooped out
Filling:
- 1 tablespoon olive oil
- 1/2 pound ground lamb or beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup cooked quinoa or couscous
- 1 cup cherry tomatoes, quartered
- 1/4 cup Kalamata olives, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving:
- Lemon wedges
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare zucchini: Place zucchini halves in a baking dish, cut side up, and brush lightly with olive oil.
- Cook filling: In a skillet, cook ground lamb or beef until browned. Add onion, garlic, quinoa or couscous, cherry tomatoes, olives, feta, parsley, oregano, salt, and pepper. Mix well.
- Fill zucchini: Spoon filling into zucchini halves, press gently to pack.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until zucchini is tender.
- Serve: Serve warm with lemon wedges.
Notes
- For a vegetarian version, replace meat with canned chickpeas or lentils.
- You can prepare the filling ahead of time and stuff the zucchini just before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baking, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 250
- Sugar: 5 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 45 mg
