Ingredients
- 4 medium zucchini (about 8–10 inches long)
- 1 cup crumbled feta cheese (use Greek feta for the most authentic flavor)
- 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, for a slightly smoky flavor)
- 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, for extra crunch)
- Extra virgin olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C). Wash the zucchini, dry them, and slice each one lengthwise. Scoop out the flesh to create a boat shape, leaving about 1/4 inch around the edges. Set the scooped flesh aside and place the zucchini halves on a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper.
- In a skillet, heat olive oil over medium heat. Sauté the finely chopped red onion and minced garlic for 3–4 minutes until soft and translucent.
- Chop the scooped zucchini flesh into small pieces. Add it to the skillet and cook for another 2–3 minutes to reduce moisture.
- Add the quartered cherry tomatoes, chopped olives, and a pinch of salt and pepper to the skillet. Cook for 5 minutes until the tomatoes release their juices.
- Remove the skillet from heat. Stir in crumbled feta cheese, dried oregano, ground cumin (if using), chopped parsley, basil, lemon zest, and half of the lemon juice.
- Stuff each zucchini half with the filling, pressing down slightly. If desired, sprinkle breadcrumbs on top of each stuffed zucchini for extra crunch. Drizzle with extra virgin olive oil.
- Bake in the oven for 25–30 minutes, or until the zucchini is tender and the tops are golden brown.
- Remove from the oven, let cool for a minute or two, and drizzle with the remaining lemon juice. Garnish with fresh parsley and basil. Serve warm as a main dish or side.
Notes
- For a vegan version, replace feta with plant-based feta or leave it out altogether.
- Enhance the dish by mixing in cooked quinoa, bulgur, or couscous into the filling.
- Add spinach or kale to boost nutrients; toss it into the skillet when cooking the zucchini flesh.
- You can substitute feta cheese for goat cheese or ricotta for a different flavor.
- The dish keeps well in the fridge for up to two days. Reheat in the oven for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 225
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 25mg
