Vegetarian Greek Stuffed Zucchini
Elevate your weeknight dinner with this irresistible Vegetarian Greek Stuffed Zucchini recipe, a perfect balance of vibrant Mediterranean flavors and wholesome ingredients. Tender zucchini halves are filled with a savory blend of cooked quinoa, juicy cherry tomatoes, briny kalamata olives, and creamy feta cheese, all delicately seasoned with fresh parsley, dill, and a hint of lemon zest. Baked to perfection, these zucchini boats are both a nutritious and satisfying meal, ready in just 45 minutes. Ideal as a light main course or a colorful side dish, this recipe is a must-try for healthy eating enthusiasts and fans of Greek-inspired cuisine. Whether you're serving vegetarians or simply craving a meatless option, these stuffed zucchinis are sure to impress.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 small (diced) yellow onion
- 2 minced garlic cloves
- 1 cup (halved) cherry tomatoes
- 1 cup cooked quinoa
- 0.5 cup (crumbled) feta cheese
- 0.25 cup (sliced) kalamata olives
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon (chopped) fresh dill
- 1 teaspoon lemon zest
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it with olive oil.
Wash the zucchini and slice them in half lengthwise. Use a spoon to scoop out the flesh, leaving a 1/4-inch thick shell. Reserve the scooped zucchini flesh and finely chop it.
Brush the zucchini shells with 1 tablespoon of olive oil, then place them cut side up in the prepared baking dish. Bake for 10 minutes while preparing the filling.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant, then stir in the chopped zucchini flesh and cook for another 3-4 minutes until softened.
Stir in the cherry tomatoes, cooked quinoa, sliced kalamata olives, and lemon zest. Season with salt and black pepper to taste. Cook for 2 more minutes, then remove from heat.
Once the mixture has cooled slightly, fold in the crumbled feta cheese, chopped parsley, and dill.
Remove the zucchini shells from the oven. Evenly spoon the filling into each zucchini shell, pressing it gently to pack it in.
Return the stuffed zucchini to the oven and bake for an additional 15-20 minutes, or until the zucchini is tender and the filling is slightly golden on top.
Remove from the oven and allow to cool slightly before serving. Garnish with extra parsley or dill if desired.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 10235 mg | 445% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 63.0 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 639 mg | 49% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2636 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
