Mediterranean Style Stuffed Zucchini
This Mediterranean Style Stuffed Zucchini with tomatoes, garlic, peppers, olives, feta, and herbs and baked crisp makes a great appetizer or side.
Servings: 6
Calories: 64kcal
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
- 1/2 cup kalamata olives diced
- 1 clove garlic minced or pressed
- 1 teaspoon minced fresh oregano or 1/4 tsp dried
- 1 Tablespoon minced fresh basil
- 1/2 cup crumbled feta cheese
- 1 teaspoon olive oil
- 1/4 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.
Notes
Serves 3 as an entree or 6 as an appetizer.
Nutrition
Calories: 64kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 320mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 14mg | Calcium: 79mg | Iron: 0.4mg
