Oh, the flavors of the Mediterranean! They just whisk me away, don’t they? I’ve always adored how this region packs so much deliciousness into food that’s also incredibly good for you. That’s exactly why I’m so excited to share my recipe for Mediterranean Stuffed Zucchini with you today. Seriously, these little zucchini boats are a game-changer for dinner! They’re super easy to whip up, bursting with amazing herbs and savory goodness, AND they’re surprisingly healthy. I first made these ages ago when I was trying to find a lighter way to enjoy hearty meals, and they just stuck. It’s a dish that feels both comforting and so wonderfully fresh – a true taste of the Mediterranean right on your plate.
Why You’ll Love This Mediterranean Stuffed Zucchini
This Mediterranean Stuffed Zucchini recipe is an absolute winner, and I think you’ll see why in just one bite!
- So Easy to Make: Seriously, you can have these ready to go in about 20 minutes of prep. Perfect for a weeknight when you’re short on time but still want something special.
- Flavor Bomb!: The combination of savory meat, fluffy rice, fresh parsley and mint, with a hint of oregano and garlic? It’s just *chef’s kiss*! So much flavor packed into those little zucchini boats.
- Healthy & Wholesome: Zucchini is such a fantastic base, and the filling is packed with protein and good stuff. It’s a meal that makes you feel good from the inside out.
- Super Versatile: Don’t eat meat? No problem! Swap it out for lentils or quinoa. Not a fan of lamb? Beef or even turkey works like a charm. You can really make it your own.
Ingredients for Mediterranean Stuffed Zucchini
Alright, let’s talk about what you’ll need to make these amazing Mediterranean Stuffed Zucchini. It’s a pretty straightforward list, and honestly, the fresh ingredients are what make them sing. Think of this as your grocery list – grab these goodies and you’re halfway to a fantastic meal!
- 2 large zucchinis – pick ones that feel firm and heavy for their size.
- 1 tablespoon olive oil – good quality stuff makes a difference!
- 1 pound ground lamb or beef – I personally love lamb for that authentic Mediterranean vibe, but beef is great too!
- 1 medium onion, chopped – yellow or white onion is perfect.
- 2 cloves garlic, minced – I’m never shy with garlic, but you do you!
- 1/2 cup uncooked rice – short-grain or medium-grain works best here.
- 1 (14.5 ounce) can diced tomatoes, undrained – don’t drain away those lovely juices!
- 1/4 cup chopped fresh parsley – loads of it!
- 1/4 cup chopped fresh mint – this is key for that bright Mediterranean flavor.
- 1 teaspoon dried oregano – a little goes a long way.
- Salt and black pepper to taste – season as you go!
- 1/4 cup grated Parmesan cheese (optional) – only if you’re feeling fancy, it adds a nice salty kick.
Essential Equipment for Making Mediterranean Stuffed Zucchini
To make these delicious stuffed zucchini, you’ll only need a few basic kitchen staples. Nothing too crazy, I promise!
- A good sharp knife for chopping and slicing.
- A cutting board for all your prep work.
- A large skillet for browning the meat and cooking the filling.
- A spoon or spatula for stirring and serving.
- A baking dish that fits your zucchini boats nicely, and maybe about half an inch of water.
- Aluminum foil to keep everything moist while it bakes.
Step-by-Step Guide to Mediterranean Stuffed Zucchini
Okay, now for the fun part – turning those humble zucchini into these amazing Mediterranean flavor bombs! It’s really not complicated at all, just follow along with me here. I promise, the aroma filling your kitchen will be SO worth it. If you’re looking for other easy skillet meals, you might love this Garlic Butter Chicken and Potatoes Skillet or even this super flavorful Black Pepper Chicken!
Preparing the Zucchini Boats
First things first, grab your two big zucchinis. Cut them right in half lengthwise, like little canoes. Then, you’ll want to scoop out the seeds and a bit of the fleshy insides. Aim to leave about a quarter-inch thick shell so they hold their shape. Don’t toss that scooped-out zucchini flesh! Chop it up finely and set it aside – it’s going right into our yummy filling. This little step adds extra flavor and makes sure we don’t waste a single bit!
Creating the Savory Mediterranean Filling
Now, let’s get that filling cooking. Heat your olive oil in a big skillet over medium heat. Toss in your ground lamb or beef and cook it up, breaking it apart with your spoon until it’s all nicely browned. Be sure to drain off any extra grease – nobody wants greasy zucchini boats! Next, toss in your chopped onion and let it get soft and clear, usually about five minutes. Then, add the minced garlic and cook for just another minute until you can really smell it. Time for the magic! Stir in the uncooked rice, those diced tomatoes with all their juice, your chopped zucchini flesh, fresh parsley, fresh mint, dried oregano, salt, and pepper. Give it all a good stir, bring it to a gentle simmer, and let it cook for about five minutes. You want the rice to start softening up a bit. If you’re looking for more meaty goodness, you should definitely check out these Greek Turkey Meatballs – they have such a vibrant flavor!.
Assembling and Baking Your Mediterranean Stuffed Zucchini
Alright, time to assemble! Spoon that gorgeous, savory filling you just made carefully into each of your prepared zucchini boats. Pack it in there, but don’t overflow! Place your stuffed zucchini boats into a baking dish. Here’s a little trick: add about half an inch of water to the bottom of the baking dish. This helps steam the zucchini and keeps everything wonderfully moist. Now, cover the whole dish tightly with foil. Pop it into your preheated oven at 375°F (190°C) and let it bake for about 30 minutes. The foil traps the steam, making sure the zucchini gets nice and tender. After 30 minutes, carefully uncover the dish. If you’re using the Parmesan cheese, sprinkle it over the top now. Then, put it back in the oven, uncovered this time, for another 10 to 15 minutes. You’re looking for the zucchini to be fork-tender and that cheesy topping (if you used it) to be a lovely golden brown. It’s almost like magic seeing them transform!
Tips for Perfect Mediterranean Stuffed Zucchini
You know, sometimes it’s the little things that make a huge difference between a good dish and a *great* dish. With these Mediterranean Stuffed Zucchini, these tips are my little secrets to making sure they come out absolutely perfect every single time. Trust me on these! Sometimes a splash of apple cider vinegar in the filling adds a nice tang, and using good quality kosher salt really does enhance all the flavors.
Ingredient Substitutions and Variations
Don’t be afraid to play around with this recipe! If you’re not a fan of lamb, ground beef or even ground turkey works beautifully. For a vegetarian twist, cooked lentils or quinoa are fantastic alternatives – just make sure your filling is seasoned well! You can also add things like chopped bell peppers or a pinch of red pepper flakes to the filling for extra zing if you like. It’s all about making it your own!
Serving Suggestions for Mediterranean Stuffed Zucchini
These Mediterranean Stuffed Zucchini are fantastic on their own, but serving them with a couple of simple, fresh sides really takes the whole meal to the next level. I love pairing them with a bright salad; a simple Beet Salad with Feta is amazing, or even a refreshing Watermelon Salad with Cucumber and Feta in the summer. And, of course, you can’t go wrong with a big dollop of cool yogurt sauce or some warm, crusty bread for soaking up any extra deliciousness from the filling!
Storing and Reheating Your Mediterranean Stuffed Zucchini
Got leftovers? Lucky you! These Mediterranean Stuffed Zucchini actually taste even better the next day. Once they’ve cooled down completely, just pop them into an airtight container. They’ll keep nicely in the fridge for about 3 to 4 days. If you want to freeze them, that works too! Just make sure they’re really well-wrapped to prevent freezer burn. When you’re ready to enjoy them again, the microwave is usually my go-to for a quick reheat – just a minute or two until they’re warmed through. If you have a bit more time, gently warming them in a covered oven-safe dish at around 350°F (175°C) for about 10-15 minutes also does the trick beautifully, keeping them nice and tender.
Frequently Asked Questions about Mediterranean Stuffed Zucchini
Got questions about these delightful Mediterranean Stuffed Zucchini? I totally get it! Cooking is all about making it work for you. Here are some things I often get asked, and my best tips! For another great Mediterranean-inspired meal, check out these Greek Chicken Bowls!
Can I make Mediterranean Stuffed Zucchini vegetarian?
Absolutely! You can totally skip the meat and use something like cooked lentils or quinoa. Just make sure to season it really well, maybe add some extra herbs or a pinch of smoked paprika for depth. They’re still super delicious!
What type of meat is best for Mediterranean Stuffed Zucchini?
I really adore using ground lamb here; it just gives such a classic, authentic Mediterranean taste. But honestly, ground beef is fantastic too, and sometimes I even use ground turkey if I want something a little lighter. They all work wonderfully!
How do I prevent the zucchini from becoming watery?
A couple of things help here! First, make sure you scoop out a good amount of the seeds and pulp. Also, don’t skip that step of adding water to the bottom of the baking dish and covering it – it steams the zucchini perfectly without making it mushy. Just bake uncovered at the end to let any extra moisture evaporate.
Nutritional Information for Mediterranean Stuffed Zucchini
Now, a little heads-up about the nutrition stuff – these numbers are always estimates, right? They can totally change depending on the exact ingredients you use, like if you go for leaner meat or add extra cheese. But generally speaking, each half of these stuffed zucchini boats is:
- Serving Size: 1 stuffed zucchini half
- Calories: ~350
- Fat: ~18g (with about 6g saturated)
- Sodium: ~450mg
- Carbohydrates: ~25g
- Fiber: ~5g
- Protein: ~22g
It’s a really satisfying meal that gives you a good amount of protein and fiber without being too heavy. It’s a great way to eat well! For other healthy meal ideas, you might want to check out this Healthy Meal Recipe.
Share Your Mediterranean Stuffed Zucchini Creations!
I just LOVE hearing from you all! Have you made my Mediterranean Stuffed Zucchini? Did you try a fun variation, or do you have a favorite side dish that went perfectly with it? Please, please, please drop a comment below and tell me all about it! I absolutely live for seeing your cooking adventures, so feel free to share photos on social media too – you can tag me here. Your feedback makes my day, and it helps other cooks out there too!
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Mediterranean Stuffed Zucchini
- Total Time: 65 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Zucchini boats filled with a savory mixture of ground meat, rice, herbs, and vegetables, baked until tender.
Ingredients
- 2 large zucchini
- 1 tablespoon olive oil
- 1 pound ground lamb or beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup uncooked rice
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchini in half lengthwise. Scoop out the seeds and some of the flesh to create a boat, leaving about a 1/4-inch thick shell. Chop the scooped-out zucchini flesh and set aside.
- Heat olive oil in a large skillet over medium heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the uncooked rice, diced tomatoes (with their juice), chopped zucchini flesh, parsley, mint, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Spoon the meat mixture evenly into the zucchini boats.
- Place the stuffed zucchini in a baking dish. Add about 1/2 inch of water to the bottom of the dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil, sprinkle with Parmesan cheese if desired, and bake for another 10-15 minutes, or until the zucchini is tender and the topping is golden.
Notes
- You can substitute ground turkey or chicken for lamb or beef.
- For a vegetarian option, omit the meat and use cooked lentils or quinoa as the base for the filling.
- Serve with a dollop of plain yogurt or a side of tzatziki sauce.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Mediterranean stuffed zucchini, zucchini boats, stuffed vegetables, ground lamb recipe, healthy dinner, easy dinner