Mediterranean Stuffed Zucchini Recipe

Introduction

Experience the vibrant flavors of the Mediterranean with this Stuffed Zucchini Recipe—a nutritious, colorful dish that’s both satisfying and crowd-pleasing. The combination of tender zucchini boats filled with a herby, savory stuffing brings together vegetables, grains, and spices for a meal that’s light yet hearty. It’s perfect as a main course for vegetarians, a flavorful side, or as a refreshing addition to your weekly meal prep.

Why Mediterranean Stuffed Zucchini is a Must-Try

The secret to the appeal of this recipe is its fusion of bold flavors and wholesome ingredients. Mediterranean cuisine is celebrated for its use of fresh vegetables, herbs, olive oil, and grains. The stuffing, typically a mix of tomatoes, onions, garlic, feta cheese, couscous or quinoa, and fragrant herbs, turns simple zucchini into a memorable culinary delight. Each bite is bursting with flavor, making it a stand-out dish for dinner parties or weekday dinners alike.

Prepping Your Zucchini and Ingredients

A streamlined prep ensures this dish stays quick and fuss-free. Start by collecting all your ingredients and prepping vegetables for the filling. To save time and achieve perfectly uniform veggie dices, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper—it slices, dices, and chops in seconds, helping your stuffing cook evenly.

Use fresh zucchini, scoop out the center to form boats, and set the flesh aside to add moisture and texture to your stuffing. If you need a clean and organized cooking area, a set of Bamboo Cutting Boards for Kitchen comes in handy for prepping both vegetables and herbs without flavor transfer.

Cooking and Assembling the Zucchini Boats

In a skillet, sauté aromatics and the chopped zucchini flesh until fragrant. Add diced tomatoes, cooked grains, and Mediterranean seasonings like oregano, thyme, and parsley. Stir in crumbled feta (or a plant-based alternative) for creaminess.

Transfer your zucchini boats to a parchment-lined baking tray to avoid sticking and for easy cleanup—use Reynolds Kitchens Brown Parchment Paper Roll for perfect results. Fill each zucchini half generously with the herby mixture.

Want extra crispiness and a golden top? Try air frying with the COSORI Air Fryer 9-in-1, Compact & Large 6-Qt; it delivers a beautifully baked result while keeping the zucchini tender.

Serving and Storing Stuffed Zucchini

Serve these boats warm, garnished with a sprinkle of extra herbs, toasted pine nuts, or a drizzle of olive oil. They make a fantastic main dish or a hearty side to grilled meats or fish. For on-the-go lunches, pack cooled leftovers in a Bentgo Salad Container—the smart design keeps your zucchini fresh and ready for lunch at work or school.

Nutritional Information and Serving Size

This Mediterranean Stuffed Zucchini recipe makes 4 servings, with each serving averaging about 210–270 calories (depending on the grain and cheese used). Packed with fiber, vitamins, and healthy fats, it’s a superb choice for anyone seeking balance and flavor in their meals.

Mediterranean Stuffed Zucchini Recap

Bursts of Mediterranean flavors—fresh herbs, tangy feta, and sun-ripened veggies—are nestled in tender zucchini boats in this delightful dish. Whether you serve it as a light meal or a memorable side, it’s guaranteed to please even the pickiest eaters while keeping things wholesome and easy.

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with Reynolds Kitchens Brown Parchment Paper Roll for simple cleanup.
2. Slice zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving a ¼-inch shell. Reserve the flesh.
3. Chop onion, garlic, and reserved zucchini flesh. For fast, uniform chopping, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper.
4. Heat olive oil in a nonstick skillet such as the SENSARTE Nonstick Frying Pan Skillet over medium heat. Sauté onion for 2 minutes. Add garlic and zucchini flesh; cook until softened (about 3 minutes).
5. Add tomatoes, cooked couscous or quinoa, parsley, oregano, thyme, salt, and pepper. Cook 2 minutes more to let flavors meld. Remove from heat and stir in feta.
6. Arrange zucchini boats on prepared baking sheet. Fill each evenly with stuffing mixture. Optional: top with pine nuts for crunch.
7. Bake for 20–25 minutes, or until zucchini are tender and tops lightly browned. For an extra-crispy finish, transfer the stuffed zucchini to a COSORI Air Fryer 9-in-1 at 400°F for 5 minutes.
8. Serve hot, garnished with parsley and lemon wedges if desired. Store leftovers in a Bentgo Salad Container and refrigerate for up to 3 days.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Enjoy a taste of the Mediterranean with this vibrant, nourishing Stuffed Zucchini recipe—simple to prepare, beautiful to serve, and always bursting with flavor!