Mediterranean Stuffed Zucchini Boats with Feta & Olives
Tender zucchini boats stuffed with cherry tomatoes, olives, fresh herbs, and creamy feta cheese for a bright and healthy Mediterranean dish.
Ingredients
- 2 medium zucchini
- 1 cup cherry tomatoes halved
- ½ cup Kalamata olives pitted and sliced
- ½ cup feta cheese crumbled
- 2 tablespoons olive oil
- 1 small garlic clove minced
- 1 tablespoon fresh parsley chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat the oven to 190°C (375°F).
- Slice the zucchini in half lengthwise and scoop out the centers, leaving a sturdy shell.
- Place the zucchini boats on a baking sheet and brush lightly with olive oil.
- In a bowl, mix cherry tomatoes, olives, garlic, parsley, oregano, salt, and pepper.
- Spoon the mixture evenly into the zucchini boats.
- Sprinkle crumbled feta cheese over the top.
- Bake for 22–25 minutes, until the zucchini is tender and the filling is lightly roasted.
- Remove from the oven and let rest for a few minutes before serving.
Notes
Tips
- Choose medium-sized zucchini for the best texture and flavor.
- Avoid scooping out too much flesh so the boats hold their shape.
- Roast on parchment paper for easy cleanup and even browning.
Variations
- Add cooked quinoa or chickpeas for extra protein and texture.
- Swap feta for goat cheese for a creamier, milder flavor.
- Stir in fresh basil or mint for a brighter, fresher taste.
- Sprinkle toasted pine nuts on top for added crunch.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days
- Reheating: Reheat gently in the oven or microwave until warmed through
- Freezing: Not recommended, as zucchini tends to release excess water