This Mediterranean Style Stuffed Zucchini with tomatoes, garlic, peppers, olives, feta, and herbs and baked crisp makes a great appetizer or side.
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 zucchinis 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.
How to Make Mediterranean Style Stuffed Zucchini
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, or use your food processor. 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 any mushy 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 who cares!
Mediterranean-Style Stuffed Zucchini Ingredients
- Small to medium zucchinis - avoid using very large zucchinis here
- Medium to large tomato
- Small bell pepper - use any color that you prefer
- Kalamata olives - it's easier to prep them if you buy olives that already have their pits removed.
- Garlic
- Fresh oregano - or you can use dried oregano if that's what you have.
- Fresh basil
- Crumbled feta cheese or you could use goat cheese instead
- Olive oil
- Freshly ground black pepper
- Red pepper flakes
Want more zucchini recipes?
Mediterranean Style Stuffed Zucchini Nutrition Notes
The nutrition information in the recipe is for one half of a stuffed zucchini. If you eat more (or fewer) pieces than this, the nutrition information will vary accordingly.
This recipe is vegetarian and gluten-free as written. To make this recipe vegan and dairy-free, use your favorite dairy-free cheese alternative to replace the Feta.
Mediterranean Style Stuffed Zucchini
Equipment
- Food Processor optional
Ingredients
- 3 small to medium zucchinis ends trimmed and cut half lengthwise
- 1 medium to large tomato washed, cored and diced
- 1 small bell pepper stemmed, seeded and diced
- ½ cup kalamata olives diced
- 1 clove garlic minced or pressed
- 1 teaspoon minced fresh oregano or ¼ teaspoon dried
- 1 Tablespoon minced fresh basil
- ½ cup crumbled feta cheese
- 1 teaspoon olive oil
- ¼ teaspoon ground black pepper
- 1 pinch red pepper flakes
Instructions
- 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.
Thalia @ butter and brioche says
loving the look of these stuffed zucchini's! never made stuffed zucchini before.. definitely need to try the recipe, they look delicious.
Carissa says
Yes, definitely try them! Let me know how they turn out.
paulinapiskorz says
Ooo this looks so delicious! Did you know that if you're cooking with zucchini they shouldn't be longer that 8 inches? longer zucchinis are bitter
Carissa says
Yes, and not to mention seedy too! I pull mine out of the garden when they're just small. If I get bigger ones from the CSA, they get shredded up and put into baked goods (seems you can get away with that without bitterness).