Mediterranean Stuffed Round Zucchini
These Mediterranean Stuffed Round Zucchini are a vibrant and delicious dish that brings out the best of fresh vegetables, herbs, and gooey melted cheese. Packed with Mediterranean flavors like garlic, bell pepper, oregano, and olive oil, these stuffed zucchini boats are both hearty and healthy. They make a beautiful vegetarian main course or a savory side for grilled meats or fish.
Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Zucchini:
4 medium round zucchini (or regular zucchini, halved lengthwise)
1 tbsp olive oil
Salt & black pepper, to taste
For the Filling:
1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, finely diced
1 tomato, seeded and finely chopped
1 cup zucchini flesh, scooped and chopped
1/2 tsp dried oregano
1/2 tsp dried basil
Salt & pepper, to taste
1/4 tsp crushed red pepper flakes (optional)
1/2 cup feta cheese, crumbled
1/2 cup shredded mozzarella or cheddar cheese
2 tbsp fresh parsley, chopped
1/4 cup breadcrumbs (optional for added crunch)
Instructions
1. Prepare the Zucchini:
Preheat oven to 375°F (190°C).
Cut the tops off the round zucchini and scoop out the insides, leaving a 1/4-inch thick shell.
Chop the scooped zucchini flesh and set aside.
Lightly brush the zucchini shells with olive oil and sprinkle with salt and pepper.
Place them cut-side up in a baking dish and pre-bake for 10 minutes. Remove and set aside.
2. Make the Filling:
In a skillet, heat 1 tbsp olive oil over medium heat.
Add onions and sauté for 3–4 minutes until soft.
Stir in garlic and red bell pepper. Cook another 2 minutes.
Add chopped tomato and reserved zucchini flesh.
Season with oregano, basil, red pepper flakes, salt, and pepper.
Cook until the mixture reduces and excess moisture evaporates, about 5–6 minutes.
Remove from heat and stir in feta, half the mozzarella, parsley, and breadcrumbs if using.
3. Stuff the Zucchini:
Spoon the filling generously into each pre-baked zucchini shell.
Top with remaining mozzarella cheese.
4. Bake:
Return the stuffed zucchini to the oven and bake for 15–20 minutes, or until the cheese is melted and golden and the zucchini is tender.
5. Garnish and Serve:
Sprinkle with extra parsley and serve warm.
Tips
Scoop carefully: Don’t puncture the zucchini shell—leave a sturdy wall to hold the filling.
Use small zucchini: Smaller round zucchinis cook more evenly and are easier to stuff.
Add protein: Stir in cooked quinoa, chickpeas, or ground chicken for a protein boost.
Pre-baking shells: Softens the zucchini slightly for better texture post-baking.
Make ahead: The filling can be prepared 1 day ahead and stored in the fridge.
Variations
Vegan Version: Use vegan cheese or omit the cheese and add more vegetables or grains.
Grain-Boosted: Mix cooked couscous, bulgur, or rice into the filling.
Meaty Option: Add sautéed ground beef, lamb, or turkey to the filling.
Nutty Crunch: Sprinkle toasted pine nuts or walnuts on top before serving.
Different Veggies: Use eggplant, mushrooms, or bell peppers as alternate vessels.
Q&A
Q: Can I freeze these?
A: Yes, you can freeze them after baking. Wrap tightly and reheat in the oven at 350°F until warmed through.
Q: Can I use regular zucchini?
A: Yes! Simply slice them in half lengthwise and scoop out the center.
Q: What cheese substitutes work well?
A: Ricotta, goat cheese, or a blend of Italian cheeses work great for variety.
Q: What if I don’t have breadcrumbs?
A: You can skip them or use crushed crackers or cooked quinoa for texture.
Nutrition (Per Serving)
(Approximate values)
Calories: 210
Protein: 9g
Fat: 14g
Carbohydrates: 14g
Fiber: 3g
Sugar: 5g
Sodium: 420mg
Conclusion
These Mediterranean Stuffed Round Zucchini are a flavor-packed, healthy, and beautiful dish that will impress both family and guests. With its creamy cheese, crisp vegetables, and aromatic herbs, it’s a perfect balance of indulgence and nutrition. Whether you’re serving them as a side, a light main dish, or part of a mezze spread, this recipe captures the heart of the Mediterranean in every bite.