Mediterranean Stuffed Zucchini

We love a good stuffed zucchini boat. Looking for a fresh and flavorful dish that’s both healthy and super satisfying? This one is fresh and flavorful and full of Mediterranean flavors with tangy feta, roasted red peppers, and olives. It’s a simple but tasty way to mix up your usual dinner routine. Serve it as a light meal or a fun side, and you’re good to go!

For more Mediterranean flavors try our Chickpea Salad or our Mediterranean Pasta Salad.

Why Our Recipe

Loaded with bold Mediterranean flavors like feta, roasted red peppers, and olives.
Super simple and healthy—perfect for a light meal or a fun side.
Crunchy garlic croutons take the filling to the next level with a little texture and flavor.

In this recipe, the crunch of the croutons brings some texture to the roasted red peppers, black olives, and feta. It is finished off with a blast of lemon juice to bring out a bright flavor. Give your zucchini a twist!

Ingredient Notes

An overhead view of the ingredients needed to make Mediterranean Stuffed Zucchini.

Zucchini: Look for medium-sized zucchini that are firm to the touch and free of soft spots. These will hold up well as boats for the filling.
Roasted Red Bell Peppers: You can find these in a jar, usually near the pickles or condiments section at the grocery store. Or use a fresh bell pepper for something a little more crunchy.
Garlic Croutons: If you don’t have garlic croutons, any flavored croutons or even homemade ones will work.
Black Olives: Sliced black olives from a can are quick and easy, but you could also use Kalamata olives for a stronger, brinier flavor. Just chop them up.
Feta Cheese: If you need a substitute, try goat cheese for a similar texture and taste.
Lemon: Fresh lemon juice is key here for brightening up the dish. Make sure to use fresh lemons rather than bottled juice for the best flavor.
Extra Virgin Olive Oil: Avoid using regular vegetable oil as it won’t give you the same flavor.

Hollowing Out Zucchini

Hollowing out zucchini for stuffing is a simple process, but there are a few tips that can make it even easier. Start by trimming the ends and slicing the zucchini in half lengthwise to create a stable base for the stuffing. When it’s time to scoop out the flesh, using a small spoon or melon baller will give you better control. Aim to leave about a 1/4-inch border around the edges so the zucchini holds its shape during cooking. Be gentle as you scoop, especially toward the bottom, to avoid breaking through.

An overhead view of zucchini boats stuffed with olives, croutons, roasted red bell peppers, and feta.

Serving Suggestions

You can serve this up as a main dish for lunch or dinner, or as a fun side. For a complete meal, pair it with a simple side salad dressed with lemon vinaigrette or a classic Greek salad for extra Mediterranean flair. You can also serve it alongside a grain like couscous.

If you’re going for a bigger spread, try serving these with hummus, pita bread, or a light soup, like tomato or lentil. These zucchini boats are also great as a side to grilled meats like chicken or fish!