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Easy Mediterranean Stuffed Zucchini

This vibrant dish features tender zucchini filled with a savory stuffing of quinoa, tomatoes, and cheese, offering a delicious taste of the Mediterranean in under an hour.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable and Filling
  • 4 medium-sized zucchinis Sliced in half lengthwise
  • 1 cup cooked quinoa or rice Use quinoa for a gluten-free option
  • 1 cup diced tomatoes Canned or fresh
  • 1/2 cup feta cheese Can use a dairy-free alternative
  • 1/4 cup chopped olives Black or green olives can be used
  • 1/4 cup diced onion
  • 2 cloves garlic Minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Olive oil For drizzling

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchini in half lengthwise and scoop out the center using a spoon, creating little boats.
  3. In a medium mixing bowl, combine the cooked quinoa or rice, diced tomatoes, feta cheese, chopped olives, diced onion, minced garlic, oregano, salt, and pepper. Mix well until all ingredients are evenly combined.
  4. Spoon the filling mixture into each zucchini boat, packing it in generously.
  5. Place the stuffed zucchinis in a baking dish and drizzle a little olive oil over them for added flavor and moisture.
Baking
  1. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
  2. Remove the foil for the last 5-10 minutes of baking to allow the tops to brown slightly.
Serving
  1. Once cooked through, remove from the oven, let cool for a few minutes, and serve while warm.

Notes

Customize your filling with spinach, bell peppers, or fresh herbs. Don’t waste the scooped-out zucchini flesh; use it in other dishes or mix it into the stuffing for added moisture. Make-ahead option: Prepare the stuffed zucchinis ahead of time and store in the refrigerator until ready to bake. Store leftovers in an airtight container for up to 3 days.