Mediterranean Stuffed Zucchini

Mediterranean Stuffed Zucchini

Mediterranean Stuffed Zucchini

Prep Time

30 minutes

Cook Time

55 minutes


12 people

This slideshow requires JavaScript.

This is a great recipe for zucchini stuffed with savory onion, yellow squash, ripe tomatoes and crumbled feta cheese. It makes for an impressive vegetable side dish—or two servings make a healthy vegetable entrée.

Watch the demonstration video for this recipe here!

Why Try? The multiple steps in this recipe are well worth the effort to make this special occasion vegetable dish that’s perfect for entertaining. It’s a healthy and colorful side dish that pairs well with beef, poultry, fish, seafood or pork.

This dish can be made ahead and transported easily. Prepare to step 5, then bake in a hot oven just prior to serving.


  • 6 medium zucchini, halved lengthwise
  • 1/3 cup olive oil, divided
  • 1 medium onion, coarsely chopped
  • 5 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium yellow squash, coarsely chopped
  • 8 ounces Feta cheese, crumbled (about 1 1/2 cups)
  • 2 cups grape tomatoes, halved
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh basil, finely chopped


  • 1 Preheat oven to 475€F.
  • 2 Using a spoon, scoop out flesh of zucchini, leaving a 1/4-inch border, forming "boats."
  • 3 Chop zucchini flesh and reserve.
  • 4 Brush zucchini lightly with oil and place hollowed sides down, on a parchment-lined baking sheet; bake 15 minutes.
  • 5 Remove from oven; cool.
  • 6 In the meantime, heat 1/4 cup oil in sauté pan over medium-high heat.
  • 7 Add onion, garlic, salt, and pepper; sauté until soft about 3 to 5 minutes.
  • 8 Add reserved zucchini and yellow squash; sauté until liquid is evaporated, about 10 minutes.
  • 9 Remove from heat and allow mixture to cool slightly.
  • 10 Fold in Feta cheese, tomatoes, parsley and basil.
  • 11 Arrange zucchini, cut sides up, in two 9 x 13 baking dishes.
  • 12 Fill with squash-Feta mixture.
  • 13 Bake until top is lightly browned, about 20 minutes.
  • 14 Serve immediately.


20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC