Mediterranean Stuffed Zucchini (Print Version)
# Ingredients:
→ Main Components
01 -
4 medium zucchini (20-25 cm long)
→ Filling
02 -
1 cup crumbled Greek feta cheese
03 -
1 cup cherry tomatoes, quartered
04 -
1/2 cup kalamata olives, pitted and chopped
05 -
1 small red onion, finely chopped
06 -
2 garlic cloves, minced
07 -
1 tablespoon olive oil
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon ground cumin (optional)
10 -
1/4 cup fresh parsley, chopped
11 -
1/4 cup fresh basil, chopped
12 -
1 lemon, zested and juiced
13 -
Salt and pepper to taste
→ Topping
14 -
1/4 cup breadcrumbs (optional)
15 -
Extra virgin olive oil for drizzling
# Instructions:
01 -
Preheat oven to 190°C (375°F). Wash zucchini and pat dry. Slice each zucchini in half lengthwise and scoop out the flesh, leaving 0.6 cm of flesh around the edges. Reserve scooped flesh for filling. Place hollowed zucchini halves on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
02 -
Heat olive oil in a medium skillet over medium heat. Sauté red onion and garlic for 3-4 minutes until soft and translucent. Chop reserved zucchini flesh into small pieces and add to skillet. Cook for 2-3 minutes. Add cherry tomatoes, chopped olives, salt, and pepper. Cook for 5 minutes until tomatoes begin to break down. Remove from heat and stir in feta cheese, oregano, cumin, parsley, basil, lemon zest, and half the lemon juice.
03 -
Spoon filling generously into each zucchini half, pressing down slightly. If using breadcrumbs, sprinkle on top. Drizzle with extra virgin olive oil.
04 -
Bake in preheated oven for 25-30 minutes, until zucchini is tender and top is golden brown.
05 -
Remove from oven and let cool slightly. Squeeze remaining lemon juice over the top and garnish with additional fresh herbs if desired. Serve warm as a main dish or side.
# Notes:
01 -
For a creamier finish, serve with a dollop of tzatziki or yogurt sauce.
02 -
This dish can be prepared ahead and refrigerated before baking.