As the long, golden days of summer stretch across the Mediterranean, kitchens come alive with the soft hum of conversation, the rhythmic chopping of vegetables, and the warm scent of herbs drifting through open windows. Mediterranean stuffed zucchini has always been one of those quintessential summer recipes in my family—a dish that isn’t just food, but a celebration of sun-drenched gardens, togetherness, and simple abundance.
The first time I watched my grandmother prepare it, she handed me a spoon and a halved zucchini, nodding toward the bowl of herbed filling. That small gesture marked the start of my love affair with this comforting recipe. In villages across Greece, Italy, and beyond, it’s common for neighbors to share their harvests—zucchini passed over fences and between doors, ready to be transformed into something delicious. This dish isn’t just a recipe—it’s a memory keeper, a community-builder, and a seasonal joy.
Today, I’m sharing our version of Mediterranean stuffed zucchini, filled with ripe tomatoes, briny olives, creamy feta, and fresh herbs. It’s nourishing, beautiful to serve, and brings a bit of summer to every bite.
Why You’ll Love This Recipe
- Naturally vegetarian and flavorful
- Perfect as a light main or hearty side
- Flexible—easy to make dairy-free or grain-packed
- Great for meal prep and make-ahead dinners
INGREDIENTS YOU’LL NEED:
- 4 medium zucchini (8–10 inches long)
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, quartered
- 1/2 cup kalamata olives, chopped
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 lemon, zested and juiced
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional)
- Extra virgin olive oil, for drizzling
HOW TO MAKE MEDITERRANEAN STUFFED ZUCCHINI:
Step-by-Step Instructions
Step 1: Preheat & Prepare the Zucchini
Preheat your oven to 375°F (190°C). Trim the ends off your zucchini and slice each one lengthwise. Using a spoon, scoop out the center to form “boats,” taking care not to pierce the skin. Reserve the flesh—it will become part of your filling.
Step 2: Make the Filling
Heat olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until fragrant and soft. Add the chopped zucchini flesh and cook for a few minutes to reduce excess moisture. Stir in the cherry tomatoes, olives, oregano, and cumin. Cook until the tomatoes are just beginning to break down. Remove from heat and fold in feta, parsley, basil, lemon zest, and juice. Taste and adjust seasoning.
Step 3: Stuff the Zucchini Boats
Arrange the zucchini boats on a lined baking sheet. Fill generously with your warm, aromatic mixture. If you like, top with breadcrumbs for a golden, crispy crust. Drizzle with olive oil.
Step 4: Bake Until Tender
Bake in the preheated oven for 25–30 minutes, or until the zucchini is tender and the tops are lightly browned.
Step 5: Garnish & Serve
Before serving, drizzle with a bit more lemon juice and sprinkle with fresh herbs. These are delicious warm, but also lovely at room temperature—perfect for a picnic or potluck.
HELPFUL TIPS:
- Make it vegan: Use plant-based feta or skip the cheese altogether and boost herbs or add hummus to the filling.
- Add protein: Mix in chickpeas or crumbled lamb or beef sausage for extra protein.
- Prep ahead: The filling can be made a day in advance and stored in the fridge.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
NOTES:
These stuffed zucchini boats are endlessly customizable. You can swap the feta for goat cheese, use sun-dried tomatoes instead of fresh, or fold in a scoop of cooked couscous or rice. Serve with crusty bread or a cucumber-mint yogurt dip.
NUTRITIONAL INFORMATION (PER SERVING):
- Calories: ~250
- Protein: 10g
- Fat: 18g
- Carbohydrates: 15g
- Fiber: 4g
FREQUENTLY ASKED QUESTIONS:
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works beautifully and adds a slightly sweeter flavor.
How do I make this dish ahead of time?
Prepare the boats and filling separately. Store in the fridge, then stuff and bake just before serving.
Can I freeze Mediterranean stuffed zucchini?
Yes, but do so after baking. Cool completely, wrap tightly, and freeze for up to 1 month. Reheat in the oven.
STORAGE INSTRUCTIONS:
Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven for 10–15 minutes. Avoid microwaving to maintain texture.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Mediterranean Quesadillas with Spinach, Feta, Mozzarella, and Red Onion
- Slow Cooker Chicken Burrito Bowl
- Mexican Picadillo: A Hearty and Comforting Classic
- Garlic Parmesan Chicken Meatloaves
CONCLUSION:
Mediterranean stuffed zucchini is one of those magical recipes that transforms humble ingredients into something deeply comforting and richly flavored. It captures the spirit of Mediterranean kitchens—where food is fresh, shared, and full of joy. Whether you’re cooking for family, prepping lunch for the week, or bringing something beautiful to a gathering, this dish is sure to impress. Serve it with love, and a touch of sunshine.
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Mediterranean Stuffed Zucchini
Description
As the long, golden days of summer stretch across the Mediterranean, kitchens come alive with the soft hum of conversation, the rhythmic chopping of vegetables, and the warm scent of herbs drifting through open windows. Mediterranean stuffed zucchini has always been one of those quintessential summer recipes in my family—a dish that isn’t just food, but a celebration of sun-drenched gardens, togetherness, and simple abundance.
The first time I watched my grandmother prepare it, she handed me a spoon and a halved zucchini, nodding toward the bowl of herbed filling. That small gesture marked the start of my love affair with this comforting recipe. In villages across Greece, Italy, and beyond, it’s common for neighbors to share their harvests—zucchini passed over fences and between doors, ready to be transformed into something delicious. This dish isn’t just a recipe—it’s a memory keeper, a community-builder, and a seasonal joy.
Today, I’m sharing our version of Mediterranean stuffed zucchini, filled with ripe tomatoes, briny olives, creamy feta, and fresh herbs. It’s nourishing, beautiful to serve, and brings a bit of summer to every bite.
Ingredients
- 4 medium zucchini (8–10 inches long)
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, quartered
- 1/2 cup kalamata olives, chopped
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 lemon, zested and juiced
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional)
- Extra virgin olive oil, for drizzling
Instructions
Step 1: Preheat & Prepare the Zucchini
Preheat your oven to 375°F (190°C). Trim the ends off your zucchini and slice each one lengthwise. Using a spoon, scoop out the center to form “boats,” taking care not to pierce the skin. Reserve the flesh—it will become part of your filling.
Step 2: Make the Filling
Heat olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until fragrant and soft. Add the chopped zucchini flesh and cook for a few minutes to reduce excess moisture. Stir in the cherry tomatoes, olives, oregano, and cumin. Cook until the tomatoes are just beginning to break down. Remove from heat and fold in feta, parsley, basil, lemon zest, and juice. Taste and adjust seasoning.
Step 3: Stuff the Zucchini Boats
Arrange the zucchini boats on a lined baking sheet. Fill generously with your warm, aromatic mixture. If you like, top with breadcrumbs for a golden, crispy crust. Drizzle with olive oil.
Step 4: Bake Until Tender
Bake in the preheated oven for 25–30 minutes, or until the zucchini is tender and the tops are lightly browned.
Step 5: Garnish & Serve
Before serving, drizzle with a bit more lemon juice and sprinkle with fresh herbs. These are delicious warm, but also lovely at room temperature—perfect for a picnic or potluck.
Notes
These stuffed zucchini boats are endlessly customizable. You can swap the feta for goat cheese, use sun-dried tomatoes instead of fresh, or fold in a scoop of cooked couscous or rice. Serve with crusty bread or a cucumber-mint yogurt dip.