Description
Mediterranean Stuffed Zucchini is a vibrant and healthy main course featuring zucchini halves filled with a flavorful mixture of quinoa, cherry tomatoes, feta cheese, Kalamata olives, and fresh herbs. Baked until tender and slightly golden, this dish offers a perfect balance of freshness and heartiness, ideal for a nutritious vegetarian dinner.
Ingredients
Scale
Vegetables
- 4 medium zucchini, halved lengthwise and scooped out
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, diced
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Other
- 1 tablespoon olive oil
- 1/2 cup cooked quinoa
- 1/3 cup crumbled feta cheese
- 1/4 cup Kalamata olives, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: lemon wedges for serving
Instructions
- Prep the zucchini: Preheat the oven to 375°F (190°C). Halve the zucchini lengthwise and scoop out the centers to create boats. Arrange the zucchini halves cut side up in a baking dish for easy filling and baking.
- Sauté aromatics and tomatoes: Heat olive oil in a skillet over medium heat. Add the finely chopped red onion and sauté for 2–3 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the diced cherry tomatoes and cook for 3–4 minutes until they soften and release their juices.
- Mix the filling: Remove the skillet from heat. Stir in the cooked quinoa, crumbled feta cheese, chopped Kalamata olives, fresh parsley, dried oregano, and season with salt and pepper to taste. Mix well to combine all flavors evenly.
- Stuff the zucchini: Spoon the prepared filling evenly into each hollowed zucchini half, distributing the mixture so each is well filled.
- Bake covered: Cover the baking dish with foil to retain moisture and bake in the preheated oven for 20 minutes, allowing the zucchini to cook through and the filling to meld.
- Finish baking uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the zucchini are tender and the tops of the filling turn slightly golden, developing a lovely texture and flavor.
- Serve: Serve the Mediterranean stuffed zucchini warm, optionally with lemon wedges for a bright citrus finish that enhances the flavors.
Notes
- Quinoa can be substituted with cooked couscous or rice for a different texture or flavor profile.
- For a vegan version, use a plant-based feta cheese alternative or omit the cheese entirely.
- To add extra protein, consider mixing in chickpeas or cooked lentils into the filling.
- Feel free to add a sprinkle of pine nuts or toasted almonds for added crunch and richness.
