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
- 4 medium zucchini (about 8–10 inches long)
- 1 cup crumbled feta cheese (preferably Greek)
- 1 cup cherry tomatoes, quartered
- 1/2 cup kalamata olives, pitted and 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
- 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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g