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This Mediterranean Style Stuffed Zucchini recipe will give you a big reason to add this versatile, delicious and plentiful vegetable to your shopping list - or garden!
We don't have a vegetable garden now, nor do any of the neighbors. Quite sadly now, I have to purchase my zucchini at the market. But nevertheless, they're abundant, very reasonable and they find their way into my cart all summer long.
If you're one of those blessed souls who's overflowing with zucchini right now, you're going to LOVE this Mediterranean Style Stuffed Zucchini recipe. If you're like me and don't have a garden, be sure to put zucchini on your market list. It's a tasty meal-in-one, loaded with lots of fresh summer veggies. It can be made ahead and popped in the oven just before serving.... and a warm, crusty baguette rounds the meal out nicely.
Although these would make a healthy, light dinner for busy weeknights, they can also be dressed up quite elegantly for delicious company fare. Don't you love a meal that you can make early in the day and stash in the fridge until just before the guest's arrive? A twenty minute stint in the oven and you'll be saying, (with a smile) "Dinner is served".
I used my favorite chicken sausage, (I love the Sun Dried Tomato Chicken Sausage with Basil and Tomatoes from Trader Joe's.) but any type of sausage would be great. This Mediterranean Style Stuffed Zucchini recipe includes dried and fresh herbs, both of which add wonderful flavor. It's funny.... to me, the dried and fresh versions of herbs are almost like apples and oranges, so unique on their own, each adding a totally different element to the finished dish.
I have a feeling that, even if you're drowning in zucchini right now, you might just be wishing you had more once you take a taste of these Mediterranean Style Stuffed Zucchini. But if that's not the case, well just send your surplus over my way, I have a zillion more ideas of how to use them!
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Mediterranean Style Stuffed Zucchini
Ingredients
- 5 medium size zucchini, not too thin
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, finely minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- zest of 1 lemon
- ½ medium bell pepper
- ½ medium onion
- 2 ears fresh corn, kernels cut from cobs
- 2 links, fully cooked chicken sausage*, halved lengthwise and sliced into thin slices
- 1 cup crumbled Feta cheese
- fresh oregano
- fresh parsley
- extra virgin olive oil, for drizzling
Instructions
- Slice 4 of the zucchini in half lengthwise. If they don't lay flat just slice a tiny bit off of the bottom to even them out.
- With a spoon, scoop out the insides of the zucchini, leaving a ¼ inch rim. Rub zucchini all over with olive oil and sprinkle with kosher salt. Place on a lightly oiled sheet pan and set aside.
- Preheat oven to 350˚F.
- Dice the 5th zucchini into a ¼ inch dice.
- Heat olive oil in a large sauté pan over medium high heat. Add garlic and dried herbs and stir for about 30 seconds or until fragrant. Add sausage, onions, diced zucchini, diced peppers and corn. Cook for 4-5 minutes until lightly sautéed. Remove from heat and allow to cool for about 10 minutes.
- Add Feta cheese and lemon zest to veggie/sausage mixture in pan. Stir gently to combine.
- Fill zucchini "boats" with veggie/sausage mixture. Mound up filling and gently press to keep it in place**.
- Place in oven and bake for 20 minutes until veggies are crisp-tender and cheese is be soft and melty.
- Remove from oven and garnish with chopped flat leaf parsley and fresh oregano leaves. Drizzle lightly with extra virgin olive oil. I like to serve these stuffed zucchini with warm, crusty bread and an assortment of Kalamata olives.
- If making ahead, prepare through step 7, cover with plastic wrap and refrigerate. Remove from refrigerator 20 minutes before baking then proceed with steps 8 and 9.
Notes
Nutrition
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Just made this dish. Gorgeous looking, and very tasty. Love the step-by-step instructions. I'm learning a lot of from you Chris. I'm a terrible cook, but slowly becoming quite good thanks to you. I love eating lots of vegetables and a bit of meat, this is perfect.
Thanks so much Erin! I love that you're becoming a better cook and that we can be a part of that!
Looks delicious. Full of color and taste. I want to eat it right now!
Oh yeah, zucchini is on my market list!
Un gran relleno colorido adoro los calabacines luce tentador,hugs,hugs.
I should have eaten lunch before reading this post! I am drooling - the sausage, corn, zucchini and the spices! Gosh it sounds and looks perfect. Yum!
Chris, these are indeed very elegant and classy looking stuffed zucchinis - the recipe is wonderful and creative and summery and my family would adore these! What a fabulous recipe to make use of these abundant zucchinis! There is simply no such thing as having too many zucchini recipes!
Have a wonderful Sunday, Chris!
We're not growing zucchini this year - takes too much room, and I can buy good local zucchini at reasonable prices. Plus that way I don't have to serve zucchini for breakfast! Lovely recipe - great flavors in this. Great pictures, too. Thanks.
I actually happen to have two huge zucchinis from the market...I was planning on making a zucchini lasagna with them but now I'm tempted with your recipe 😉 I usually lentils to stuff them, I like the idea of sausage. Will try and let you know 😉
I hope you like them as much as we do Stephanie. My zucchini were quite small so I had some filling left over. We used it yesterday in a quesadilla and it was also very delicious!
I used to make zucchini boats before I was married...but none as elegant as yours! Now I'm hoping for a zucchini donation 🙂
I'm rushing out to get the ingredients for this - it looks SO scrumptious - can't wait!!
mary x
This looks so good. We call zucchini "our new potato". I have to check out the sausage at TJs, how could I have overlooked it?
Love this recipe! This looks so delicious and the best way to use fresh produce!
Gorgeous presentation….delicious looking dish! I am swamped with zucchini right now…these would be a great way to use some of them up!
Love zucchini and even tho' it is winter here in Australia, the vegetable is cheap and plentiful. Yes, I have oft stuffed it but not with such a colourful and interesting filling! This honestly will be made soonest and, methinks. for company to have eyecandy as well as a tasty offering 🙂 !
What beautiful presentation, these look great! 🙂
These are adorable. They are very healthy and would also be perfect for picnics.
Definitely adding this one to the summer cooking list. Although I did get about 6 zucchini in yesterday's mixed box so maybe I won't wait!
These zucchini boats seem delicious!
Kisses!
You always have the most gorgeous photos and the best recipes! I know I can never go wrong with them.
I need ideas for zucchini and this sounds superb! Have a great weekend Chris!
Thats one long zucchini! Your dish sounds awesome - loved your addiotn of chicken sausage in these boats!
Shashi @ http://runninsrilankan.com
Love all the colors:)
Wish you lived close by, I have so many zuccuhni!! This sounds delicious. Have a good weekend, Diane
I am going to grow zucchinis next year! Those stuffed zucchini boats look mouthwatering!
I love stuffed zucchini, these Mediterranean flavors are wonderful!
I love love stuffed zucchinis! And the way you stuffed yours, it looks really fantastic!
Sounds good, I love the addition of lemon zest! Happy Weekend:@)
These little boats filled with goodness look so fresh and appetizing that I just want to pick them up with my hands and sink my teeth in them. You make the best vegetable dishes, Chris!