I really hope you’re not sick of zucchini yet, because this probably won’t be the last zucchini recipe you see from me this year. They’re honestly never ending! Today I pulled 4 out of my garden, and several times already neighbors have brought some over, plus the 3-4 I get from the CSA every week! I’m not really complaining though. Zucchinis are super versatile. Not only can you add them to soups, stews, stir-fries, casseroles, etc., but they’re also great shredded up in baked goods, like chocolate cake. Lately I’ve been adding them to pancakes, muffins, waffles, you name it.
In this Mediterranean Style Stuffed Zucchini, the zucchini is the star of the show – as opposed to being hidden among other ingredients as it often is. It is accented by other vegetables and herbs that give it a Mediterranean flare – tomatoes, bell peppers, olives, feta, basil and oregano. It actually has similar ingredients to my Greek Style Chickpea Salad, minus the chickpeas.
This stuffed zucchini is also quick and easy to make. First you need to trim your zucchinis and hollow them out, so they resemble little boats. You can use the insides that you scooped out in baked goods or add it back to the stuffing if you want. If it’s seedy, just throw it out.
Then comes making the filling. This is where the most work will be, since there is a lot of chopping involved. Recruit a family member to help, like I did (Thanks Hubby!) or if you’re proficient with a food processor (I’m not), you can use that. Stir it all up and spoon it into the hollowed out zucchinis.
Bake for a little while, but not so long that the zucchini turns mushy. There honestly isn’t much worse than mushy zucchini; or mushy any vegetable for that matter. Then turn on the broil for a few minutes just until the feta gets a nice brown to it.
The only problem with this recipe is that it can be a little messy to eat, so it’s probably best to avoid serving it for any kind of fancy party. Using a knife and fork is minimally successful since when the zucchini gets cut, the filling tends to fall out. Also zucchini tends to fall off of the fork for some reason. The best way to eat it is to pick the whole thing up with your hands and take bites. Not very elegant, but you’re probably not having the Queen over for dinner, so it probably doesn’t matter!
- 3 small-medium zucchinis, ends trimmed and cut in half lengthwise
- 1 medium-large tomato, washed, cored and diced
- 1 small bell pepper, stemmed, seeded and diced
- 1/2 cup kalamata olives, diced
- 1 small clove garlic, minced or pressed
- 1 tsp minced fresh oregano (or 1/4 tsp dried)
- 1 Tbsp minced fresh basil
- 1/2 cup crumbled feta cheese
- 1 tsp olive oil
- 1/4 tsp ground black pepper
- pinch red pepper flakes
- Preheat oven to 400°F. Move oven racks to medium and top positions. Scoop out the interior of the zucchini with a spoon, so that there is a little well to place the filling, leaving the ends of the zucchini in place so that the filling won't run out.
- Stir the tomatoes, bell peppers, olives, garlic, herbs, feta, olive oil and peppers together in a medium bowl until uniform.
- Spoon the stuffing into the hollowed out zucchinis. Bake on a rimmed baking sheet for 10 minutes on the middle rack until zucchini just begins to soften. Turn oven to broil and move zucchini to the top rack. Broil for 3-5 minutes until feta cheese begins to brown.
- Serves 3 as an entree or 6 as an appetizer.