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How to Make Mediterranean Stuffed Zucchini - A Step-by-Step Guide

There's something so comforting about a hearty, satisfying meal that also happens to be good for you. And that's exactly what you get with Mediterranean stuffed zucchini. This recipe takes a classic vegetable and transforms it into a delicious, flavorful dish that's perfect for a weeknight dinner or a special occasion. With a combination of fresh, wholesome ingredients, this recipe captures the essence of Mediterranean cuisine in every bite.

What makes this stuffed zucchini recipe tru...

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Ingredients

  • 1 extra large zucchini, halved lengthwise
  • 1 tablespoon olive oil
  • 1 sweet onion, chopped
  • 1 tablespoon chopped garlic
  • 1 pound ground lamb
  • coarse salt to taste
  • ground black pepper to taste
  • 1 (16 ounce) can tomato sauce
  • 2 tomatoes, chopped
  • ¾ cup crumbled feta cheese
  • ½ cup pine nuts
  • ¼ cup mint leaves
  • ¼ cup water
  • ¼ cup mint leaves
  • ¾ cup seasoned bread crumbs
  • ¾ cup shredded mozzarella cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 450 degrees F (230 degrees C).
  • Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
  • Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
  • Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.

    • Nutrition

    649 cal.

    • Total Fat: 39g
    • Saturated Fat: 15g
    • Cholesterol: 115mg
    • Sodium: 1523mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 7g
    • Total Sugars: 14g
    • Protein: 41g
    • Vitamin C: 53mg
    • Calcium: 435mg
    • Iron: 7mg
    • Potassium: 1523mg

    Categories

    Appetizer recipes
    Side recipes
    Vegetarian recipes
    Mediterranean recipes
    Stuffed recipes