Description
Mediterranean Stuffed Zucchini is a wholesome and flavorful vegetarian dish that features tender zucchini boats filled with a savory mixture of sautéed vegetables, quinoa or rice, Kalamata olives, and feta cheese. Baked to perfection, this recipe combines fresh herbs and Mediterranean spices for a deliciously satisfying meal that can be prepared in under an hour.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchini
Filling
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, chopped
- 1/3 cup Kalamata olives, sliced
- 1/2 cup cooked quinoa or rice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking dish by lining it with parchment paper or lightly coating it with olive oil to prevent sticking.
- Prepare Zucchini Boats: Slice each zucchini in half lengthwise. Using a spoon, gently scoop out the flesh to create hollow boats, leaving a thin border intact. Finely chop the scooped-out zucchini flesh and set it aside for the filling.
- Sauté Onion: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until the onion has softened and become translucent.
- Add Garlic: Stir in the minced garlic and cook briefly until fragrant, about 30 seconds to 1 minute, making sure not to burn the garlic.
- Cook Zucchini Flesh: Add the chopped zucchini flesh to the skillet and cook for 2 to 3 minutes, stirring occasionally to combine with the onion and garlic.
- Add Remaining Filling Ingredients: Mix in the chopped cherry tomatoes, sliced Kalamata olives, cooked quinoa or rice, dried oregano, salt, black pepper, and red pepper flakes. Cook for several minutes until the mixture softens and the flavors meld together.
- Finish Filling: Remove the skillet from heat. Stir in the chopped fresh parsley, crumbled feta cheese, and half of the grated Parmesan cheese to enrich the filling with creaminess and flavor.
- Stuff Zucchini Boats: Evenly spoon the filling mixture into each zucchini boat. Arrange the stuffed zucchini halves in the prepared baking dish. Sprinkle the remaining Parmesan cheese evenly on top for a golden crust while baking.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes. The zucchini should become tender, and the cheese topping will turn lightly golden and bubbling.
- Serve: Allow the stuffed zucchini to cool slightly before serving. This helps the filling to set and enhances the flavors.
Notes
- You can substitute quinoa with rice or another grain according to your preference.
- For a dairy-free version, omit the feta and Parmesan cheeses or substitute with vegan cheese alternatives.
- Adjust the red pepper flakes quantity to control the spiciness of the dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Using fresh herbs such as parsley enhances the flavor, but dried herbs may be used if fresh is unavailable.
