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
Scale
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
