Baked Stuffed Zucchini Boats

4 medium zucchini (about 8–10 inches long)

1 cup crumbled feta cheese (use Greek feta for the most authentic flavor)

1 cup cherry tomatoes, quartered

1/2 cup kalamata olives, pitted and chopped

1 small red onion, finely chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon ground cumin (optional, for a slightly smoky flavor)

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1 lemon, zested and juiced

Salt and pepper to taste

1/4 cup breadcrumbs (optional, for extra crunch)

Extra virgin olive oil for drizzling

Step 1: Preheat the Oven and Prep the Zucchini

Start by preheating your oven to 375°F (190°C). While the oven heats up, wash the zucchini thoroughly and pat them dry with a clean towel.

Slice each zucchini in half lengthwise and use a melon baller or spoon to carefully scoop out the flesh, leaving about 1/4 inch of flesh around the edges to create a sturdy boat shape. Set the scooped flesh aside, as you’ll incorporate it into the filling later.

stuffed zucchini boats before filling

Place the hollowed zucchini halves on a baking sheet lined with parchment paper. Drizzle them lightly with olive oil and season them with a pinch of salt and pepper. This helps enhance their flavor as they bake.

Step 2: Prepare the Filling

Chop the tomatoes, onion and herbs with a sharp chef’s knife on a sturdy cutting board.

In a medium-sized skillet, heat the olive oil over medium heat. Add the finely chopped red onion and minced garlic to the pan. Sauté them for about 3–4 minutes until the onion becomes soft and translucent. Be careful not to burn the garlic, as it can quickly turn bitter. Next, take the zucchini flesh that you scooped out earlier and chop it into small pieces. Add it to the skillet and cook for another 2–3 minutes. This helps reduce the moisture in the zucchini flesh and intensifies its flavor.Once the zucchini flesh is cooked down, add the quartered cherry tomatoes, chopped olives, and a pinch of salt and pepper to the skillet. Stir the mixture well and let it cook for another 5 minutes, or until the tomatoes start to break down and release their juices. At this stage, the filling should be fragrant and full of color. Remove the skillet from the heat and stir in the crumbled feta cheese, dried oregano, and ground cumin (if using). The feta will melt slightly, binding the ingredients together. Finally, mix in the chopped fresh parsley, basil, lemon zest, and half of the lemon juice for a burst of freshness.

Step 3: Stuff the Zucchini

With your filling ready, it’s time to assemble the zucchini boats. Use a spoon to generously fill each hollowed zucchini half with the Mediterranean mixture, pressing down slightly so the filling holds together.

If you like an added crunchy texture, sprinkle a little breadcrumbs on top of each stuffed zucchini.

Drizzle the stuffed zucchini boats with a little extra virgin olive oil to enhance their richness and place the baking sheet in the preheated oven.

Step 4: Bake the Zucchini

Bake the stuffed zucchini in the oven for 25–30 minutes, or until the zucchini is tender and the top is golden brown. You’ll know the dish is ready when the zucchini feels soft when pierced with a fork, and the breadcrumbs (if used) are lightly crisped.

Step 5: Garnish and Serve

Once baked to perfection, remove the zucchini boats from the oven and let them cool for a minute or two. Squeeze the remaining lemon juice over the top for a bright, tangy finish.

You can also sprinkle a bit more fresh parsley and basil on top for a pop of color and freshness.