Mediterranean Stuffed Zucchini Boats

A colorful, low-carb Mediterranean-style dish made with zucchini, feta, cherry tomatoes, Kalamata olives, red onion, garlic, fresh herbs, and lemon. Similar versions use the same combination of zucchini, feta, tomatoes, olives, and herbs and bake the filled zucchini until tender.

Ingredients — 4 Servings

4 medium zucchini
1 cup cherry tomatoes, halved
½ cup Kalamata olives, pitted and chopped
¾ cup crumbled feta cheese
½ small red onion, finely chopped
2–3 garlic cloves, minced
2 tbsp extra-virgin olive oil
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
1 tsp dried oregano
½ tsp black pepper
½ tsp salt, or to taste
Zest of 1 lemon
1–2 tbsp fresh lemon juice
¼ tsp red pepper flakes, optional
2 tbsp breadcrumbs, optional for a crispy topping

Instructions

Preheat oven: Set oven to 375°F (190°C).
Prepare zucchini: Wash zucchini and slice them in half lengthwise. Scoop out the center, leaving about ¼ inch around the edges. Keep the scooped zucchini flesh.
Pre-bake: Place zucchini boats on a baking sheet. Brush lightly with olive oil and season with a little salt and pepper. Bake for 8–10 minutes.
Make the filling: Heat 1 tbsp olive oil in a skillet. Add red onion and garlic and sauté for 2–3 minutes.
Add the chopped zucchini flesh and cook for another 2–3 minutes to remove excess moisture.
Add cherry tomatoes and Kalamata olives. Cook for about 4–5 minutes, until the tomatoes soften.
Remove from heat and mix in feta, parsley, basil, oregano, lemon zest, lemon juice, black pepper, and red pepper flakes if using.
Fill the boats: Spoon the Mediterranean mixture generously into each zucchini half.
Sprinkle with breadcrumbs if desired and drizzle with a little olive oil.
Bake: Return to the oven for 20–25 minutes, until the zucchini is tender and the feta is lightly golden.
Garnish with fresh parsley and a squeeze of lemon before serving.

This preparation method is consistent with Mediterranean stuffed-zucchini recipes that sauté the zucchini filling before stuffing and baking the boats until tender.

Nutrition Information

Approx. per serving (1/4 of recipe):

Calories: 250–290 kcal
Protein: 8–10 g
Carbohydrates: 18–22 g
Fat: 17–20 g
Fiber: 5–6 g
Sugar: 7–9 g
Sodium: 500–700 mg

Nutrition varies depending on the amount of feta, olives, and olive oil used. For comparison, a similar stuffed-zucchini recipe lists about 234 calories, 14 g fat, 18 g carbohydrates, and 9 g protein per serving.

Q&A

Q: Can I make this recipe ahead of time?
Yes. Prepare the zucchini and filling, refrigerate, then bake when ready. Similar stuffed-zucchini recipes can be prepared ahead and refrigerated before roasting.

Q: Can I make it gluten-free?
Yes. Simply leave out the breadcrumbs or use gluten-free breadcrumbs.

Q: Can I use another cheese?
Yes. Goat cheese or a reduced-fat feta can work, although feta gives the classic Mediterranean flavor.

Q: Can I add protein?
Absolutely. Add cooked chicken, chickpeas, or lean ground turkey for a heartier meal.

Q: How should leftovers be stored?
Store in an airtight container in the refrigerator and consume within about 3 days. Reheat gently so the zucchini doesn’t become too soft.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.