A vibrant and flavorful dish featuring zucchini stuffed with a medley of feta cheese, olives, and tomatoes, embodying the essence of Mediterranean cuisine.
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Mediterranean Stuffed Zucchini Recipe
Description
A vibrant and flavorful dish featuring zucchini stuffed with a medley of feta cheese, olives, and tomatoes, embodying the essence of Mediterranean cuisine.
Ingredients
Scale
- 4medium zucchini (about8–10inches long)
- 1 cupcrumbled feta cheese (preferably Greek)
- 1 cupcherry tomatoes, quartered
- 1/2 cupkalamata olives, pitted and chopped
- 1small red onion, finely chopped
- 2garlic cloves, minced
- 1 tablespoonolive oil
- 1 teaspoondried oregano
- 1/2 teaspoonground cumin (optional)
- 1/4 cupfresh parsley, chopped
- 1/4 cupfresh basil, chopped
- 1lemon, zested and juiced
- Salt and pepper to taste
- 1/4 cupbreadcrumbs (optional)
- Extra virgin olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C). Wash and dry the zucchini, then slice them in half lengthwise and scoop out the flesh.
- In a skillet, heat olive oil over medium heat, add red onion and garlic, and sauté until soft.
- Add the chopped zucchini flesh to the skillet and cook for a few minutes. Then, add cherry tomatoes, olives, salt, and pepper, and cook until tomatoes soften.
- Stuff each zucchini half with the filling, pressing down slightly. Optionally, sprinkle breadcrumbs on top.
- Bake in the preheated oven for 25–30 minutes until the zucchini is tender and the tops are golden brown.
Notes
Choose firm, unblemished zucchini for the best results.
Don’t overstuff the zucchini to prevent spillage during baking.
Consider marinating the zucchini in lemon juice and olive oil for added flavor.
Prepare the filling a day in advance for convenience.
Leftover filling can be used as a salad topping or snack.
Nutrition
- Calories: 220
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 15g
- Protein: 8g
