Description
Enjoy a flavorful and healthy dish with Mediterranean stuffed zucchini boats filled with feta, tomatoes, and olives.
Ingredients
Scale
- 4 medium zucchini (8–10 inches long)
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, quartered
- ½ cup chopped kalamata olives
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp ground cumin (optional)
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 1 lemon (zest and juice)
- Salt and pepper, to taste
- ¼ cup breadcrumbs (optional)
- Extra virgin olive oil, for drizzling
Instructions
- Preheat your oven to 375°F (190°C). Slice each zucchini in half lengthwise and scoop out the centers, leaving a ¼-inch border to create “boats.”
- In a skillet over medium heat, add olive oil, chopped red onion, and minced garlic. Sauté until the onion is translucent. Add reserved zucchini flesh, then cherry tomatoes and kalamata olives. Cook for 5 minutes.
- Remove from heat and stir in feta cheese, oregano, cumin, lemon zest, parsley, and basil.
- Stuff zucchini with the filling, sprinkle breadcrumbs on top if desired, and bake for 25-30 minutes.
- Drizzle with lemon juice before serving.
Notes
Feel free to customize with your favorite ingredients or adjust the recipe to suit dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
Nutrition
- Calories: 220 kcal
- Sodium: 600 mg
- Protein: 8 g