Mediterranean Stuffed Zucchini

TheFoodChannel's picture

Jun. 08, 2015

Whether you are a vegetarian or just looking for a colorful side dish, try these Mediterranean stuffed zucchinis


Zucchini 3
Red onion 1 Large , chopped finely
Salt To Taste
Pepper To Taste
Chopped garlic 1 Tablespoon
Yellow squash 1 , peeled and diced
Cherry tomatoes 1 Cup (16 tbs) , sliced in half
Fresh herbs 1/2 Cup (8 tbs)
Crumbled feta cheese 1 Cup (16 tbs)
Olive oil 2 Tablespoon



1.  Preheat the oven to 475 degrees F.

2.  Cut the zucchinis in half, scoop the flesh from zucchinis creating a boat as shown in the video.



3.  Brush the zucchinis with olive oil and place them on a baking sheet. Roast for about 15 minutes.

4.  Meanwhile, chop the scooped out zucchini flesh.

5.  In a pan, heat the oil and saute the onion. Add salt, pepper and garlic and cook until translucent.

6.  Add yellow squash and chopped zucchini, continue to cook until the liquid evaporates.

7.  Allow to cool, and then add in the remaining ingredients including tomatoes, fresh herbs, and crumbled feta cheese.

8.  Fill the zucchini boats with the prepared mixture and return them to the oven for another 10 - 15 minutes.



9.  Serve hot.


Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 393Calories from Fat 185

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 740 mg30.83%

Total Carbohydrates 37 g12.3%

Dietary Fiber 9 g36%

Sugars 24 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet