Mediterranean Stuffed Zucchini

We’re absolutely delighted by the delightful combination of flavors and textures in a well-crafted stuffed zucchini boat. Seeking a revitalizing and delectable meal that combines nutritional benefits with immense gratification? Rich in Mediterranean aromas, this dish bursts with a medley of bold flavors, combining the pungency of crumbly feta, the sweet smokiness of roasted red peppers, and the brininess of succulent olives. This humble yet satisfying approach offers a delightful departure from the ordinary evening meal. Enjoy your snack, anytime anywhere!

Contents

Why Our Recipe Ingredient Notes Hollowing Out Zucchini Serving Suggestions Storage & Reheating Instructions

Why Our Recipe

Packed with the vibrant flavours of the Mediterranean – think crumbly feta, sweet roasted red peppers, and briny olives.
A quick and nutritious option that’s ideal as a light meal or an exciting accompaniment.
The addition of crunchy garlic croutons elevates the overall experience by introducing a satisfying textural contrast and a depth of savory flavor.

The addition of crunchy croutons lends a satisfying textural contrast to the dish, effectively marrying the sweetness of roasted red peppers with the brininess of black olives and the tanginess of feta. The dish is concluded with a burst of citrusy lemon juice to accentuate its vibrancy. Give your zucchini a twist!

Ingredient Notes

An overhead view of the ingredients needed to make Mediterranean Stuffed Zucchini.

Select medium-sized zucchinis with a firm texture and no signs of softness or decay. These wooden containers will prove durable and suitable for storing grains.
You’ll typically discover them nestled alongside pickles and condiments at your local market’s grocery aisle. Consider substituting a crisp, newly harvested bell pepper to add a satisfying crunch to the dish.
While garlic croutons are a classic choice, any flavorful crouton or homemade version can suffice if they’re not available?
While canned sliced black olives offer convenience, consider substituting with Kalamata olives for a more robust, tangy taste profile. Just chop them up.
Consider using goat cheese as a suitable alternative, boasting a comparable texture and flavour profile.
The zesty brightness of freshly squeezed lemon juice proves essential in elevating the overall character of this culinary creation. To unlock the full potential of your dish, it’s essential to utilize freshly squeezed lemon juice instead of relying on bottled alternatives.
It’s essential to avoid using regular vegetable oil when cooking with avocado oil, as it won’t impart the same rich, buttery flavor and aroma that this premium oil is known for.

Hollowing Out Zucchini

Slicing the stem end off your zucchinis and hollowing them out with a spoon or melon baller yields perfectly stuffed vegetables, and these straightforward steps ensure effortless preparation. Begin by trimming the ends of the zucchinis and cutting them in half lengthwise, creating a sturdy foundation for the filling. To successfully remove the fruit’s pulp, utilize a small spoon or melon baller for precise handling and removal of the edible parts. Slice the zucchini into desired thickness, aiming for a 1/4-inch border around each piece to maintain its integrity during cooking. As you gently scoop, take care to conserve the depth, avoiding any breach from the base up.

An overhead view of zucchini boats stuffed with olives, croutons, roasted red bell peppers, and feta.

Serving Suggestions

This versatile recipe can be served as a main course for both lunch and dinner, or as a delightful accompaniment to other dishes. Pair this dish with a refreshing side salad, tossed in zesty lemon vinaigrette for a burst of citrusy flavor, or opt for a hearty Greek salad for an authentic taste of the Mediterranean. This versatile rice dish can also be served beside a grain such as couscous.

For a more substantial offering, consider pairing these with creamy hummus, warm pita bread, or a nourishing light soup, such as tomato or lentil-based options. These zucchini boats make for a fantastic accompaniment to grilled meats such as chicken or fish, adding a burst of flavor and freshness to the dish.

Storage & Reheating Instructions

Store leftover stuffed zucchini in airtight containers within the refrigerator for up to three days.

Preheat your oven to 350°F. Arrange the stuffed zucchinis on a baking sheet and roast in a preheated oven at 375°F (190°C) for 12-18 minutes, or until the filling is warmed through and the vegetables are tender.