Walnut and Feta Stuffed Zucchini
Elevate your next meal with this Walnut and Feta Stuffed Zucchini recipe, a Mediterranean-inspired delight that's as nutritious as it is flavorful. Tender zucchini “boats” are filled with a savory blend of toasted walnuts, creamy feta cheese, breadcrumbs, and aromatic herbs like oregano and parsley, all brightened by a touch of lemon zest. The slight crunch of the walnuts perfectly complements the creamy filling, while the zucchini adds a light and wholesome base. Baked to golden perfection in under an hour, this dish is perfect as a vegetarian main course or an elegant side. Simple yet sophisticated, it’s a crowd-pleaser that celebrates fresh ingredients and bold flavors.
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Recipe Information
Ingredients
- 4 medium zucchini
- 100 grams walnuts
- 150 grams feta cheese
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 small onion
- 2 tablespoons parsley
- 1 teaspoon oregano, dried
- 50 grams breadcrumbs
- 0.5 teaspoons black pepper
- 0.5 teaspoons salt
- 1 teaspoon lemon zest
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 zucchinis and slice them in half lengthwise. Using a spoon, scoop out the middle of each zucchini half, creating a hollow boat-like shape. Reserve the scooped-out flesh and finely chop it.
In a dry skillet over medium heat, toast the walnuts for 3-4 minutes, stirring frequently, until fragrant. Remove from heat, let cool slightly, and then roughly chop.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute more, until fragrant.
Stir in the reserved chopped zucchini flesh, oregano, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until the mixture softens and any released liquid evaporates.
Remove the skillet from heat and transfer the mixture to a large bowl. Add the toasted walnuts, crumbled feta cheese, breadcrumbs, parsley, and lemon zest. Mix well to combine.
Place the hollowed-out zucchini halves onto the prepared baking dish and brush the outsides lightly with the remaining 1 tablespoon of olive oil.
Divide the walnut and feta mixture evenly between the zucchini halves, pressing it gently into each boat.
Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the filling is golden on top.
Remove from oven, let cool slightly, and serve warm. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 51.4 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 11161 mg | 485% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 66.0 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1044 mg | 80% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2511 mg | 53% | |
*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.
