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Stuffed zucchini with Mediterranean flavors brings a colorful mix of textures and tastes wrapped in tender zucchini halves. Juicy cherry tomatoes and salty olives combine with crumbly feta cheese and a hearty quinoa base. This dish is healthy, tasty, and bright, perfect for a light meal that feels satisfying.
The first time I made this dish I wanted something healthy but still tasty and it quickly became a family favorite. It’s great for quick dinners or casual weekend meals.
What You’ll Need
- Four firm medium zucchinis as natural containers for the filling: pick ones that are evenly shaped and solid
- One cup cooked quinoa as a fluffy, protein-rich base: rinse and cook thoroughly to avoid any bitterness
- One cup halved cherry tomatoes for juicy, sweet pops: fresh, ripe tomatoes work best
- Half a cup crumbled feta cheese for a salty, creamy kick: choose good-quality feta for the best flavor
- Quarter cup chopped olives adding a salty punch: Kalamata olives are a great pick
- Quarter cup diced red onion for a mild crunch and sharpness
- Two garlic cloves minced to give gentle warmth and aroma
- Two tablespoons olive oil for richness and to bind everything
- One teaspoon dried oregano for herbal flavor
- Salt and pepper to fit your taste and bring out the flavors
Step-by-Step Instructions
- Get the Zucchini Ready
- Cut the zucchinis lengthwise and gently hollow out the soft inside, leaving a sturdy shell to hold the filling and cook evenly.
- Mix Up the Filling
- In a large bowl, stir together the quinoa, halved tomatoes, crumbled feta, olives, red onion, garlic, olive oil, dried oregano, plus salt and pepper. Mix carefully so you don’t squash the ingredients.
- Fill the Zucchini
- Fill each zucchini half generously with the mixture, pressing down lightly to keep the stuffing even and in place while baking.
- Arrange and Bake
- Put the stuffed zucchinis in a baking dish with enough space between them for the heat to flow. Bake at 375 degrees Fahrenheit until tender and hot inside, about 25 to 30 minutes.
- Cool and Eat
- Let them sit for a couple of minutes after baking. They’re best enjoyed warm to fully enjoy the Mediterranean goodness.
Making this dish always brings back warm memories of Mediterranean nights with simple, fresh food coming together in amazing ways.
Keep It Fresh Longer
Put leftovers in a sealed container and keep them in the fridge up to three days. The zucchini might get softer over time but still tastes great warmed up carefully in the oven or microwave. If you want to keep the texture firmer, store the filling separately and add it later.
Switch It Up
If you’d like a different grain, try couscous or bulgur instead of quinoa and still get a hearty feel. For a vegan option swap out the feta for tofu or plant-based cheese. Adding pine nuts or roasted almonds also gives a nice crunch and nutty flavor.
Best Things To Serve With It
Pair this with a fresh green salad drizzled with lemon dressing to cut through the richness. A cold dry white wine or bubbly water with lemon is great too. Garlic hummus or tzatziki are perfect dippers to make the meal more Mediterranean.
Stuffed Mediterranean zucchini is one of my favorite ways to get tasty, wholesome food on the table with minimal fuss. Every mouthful is a reminder of how simple fresh ingredients can shine.
Frequently Asked Cooking Questions
- → What kind of zucchini is best for stuffing?
Look for medium-sized zucchinis that are straight with firm skin so they hold the filling better and cook evenly.
- → Can I swap quinoa for something else?
Sure, you can use couscous, bulgur, or rice instead. Just keep in mind the texture and cook times might change.
- → How do I boost the flavor?
Try tossing in fresh parsley or sprinkling parmesan on top before baking to give it more aroma and taste.
- → What's the best temperature and baking time?
Bake at 375°F (190°C) for about 25 to 30 minutes so the zucchini gets tender and the filling heats through nicely.
- → Any tips for storing leftovers?
Keep leftovers in a sealed container in the fridge for up to three days, then warm gently to keep the texture right.