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Mediterranean Style Stuffed Zucchini - thecafesucrefarine.com
Mediterranean Style Stuffed Zucchini
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr

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!

Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 428 kcal
Author: Chris Scheuer
  • 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
  1. 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.
  2. 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.
  3. Preheat oven to 350˚F.
  4. Dice the 5th zucchini into a ¼ inch dice.
  5. 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.
  6. Add Feta cheese and lemon zest to veggie/sausage mixture in pan. Stir gently to combine.
  7. Fill zucchini "boats" with veggie/sausage mixture. Mound up filling and gently press to keep it in place**.
  8. Place in oven and bake for 20 minutes until veggies are crisp-tender and cheese is be soft and melty.
  9. 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.
  10. 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.

Recipe Notes

* ~ I love Trader Joe's  Sun Dried Tomato Chicken Sausage with Basil and Tomatoes but any type of fully cooked sausage will work. ** ~ If your zucchini are small, like mine were, you may have a bit of filling left over. It makes a wonderful omelet or quesadilla filling too!

Nutrition Facts
Mediterranean Style Stuffed Zucchini
Amount Per Serving
Calories 428 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Cholesterol 74mg25%
Sodium 806mg35%
Potassium 984mg28%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 11g12%
Protein 18g36%
Vitamin A 1240IU25%
Vitamin C 68.1mg83%
Calcium 250mg25%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.