Mediterranean Stuffed Zucchini

4.7
(29)
22 Reviews
8 Photos

Here's a delicious way to solve the problem of those too-big zucchini ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and other Mediterranean flavors!

Submitted by Larry Short
Updated on October 30, 2023
close up view of Mediterranean Stuffed Zucchini topped with breadcrumbs and cheese on a white platter
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Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

  • 1 extra large zucchini, halved lengthwise

  • 1 tablespoon olive oil

  • 1 sweet onion, chopped

  • 1 tablespoon chopped garlic

  • 1 pound ground lamb

  • coarse salt to taste

  • ground black pepper to taste

  • 1 (16 ounce) can tomato sauce

  • 2 tomatoes, chopped

  • ¾ cup crumbled feta cheese

  • ½ cup pine nuts

  • ¼ cup mint leaves

  • ¼ cup water

  • ¼ cup mint leaves

  • ¾ cup seasoned bread crumbs

  • ¾ cup shredded mozzarella cheese

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.

  3. Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.

  4. Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.

  5. Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.

Cook’s Note

You can use basil in place of the mint to send the flavor into an Italian or Middle Eastern direction. If you do, consider changing the meat to ground beef, the nuts to walnuts, and the cheese to all mozzarella.

52 home cooks made it!

Nutrition Facts (per serving)

649 Calories
39g Fat
39g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 649
% Daily Value *
Total Fat 39g 50%
Saturated Fat 15g 75%
Cholesterol 115mg 38%
Sodium 1523mg 66%
Total Carbohydrate 39g 14%
Dietary Fiber 7g 25%
Total Sugars 14g
Protein 41g 81%
Vitamin C 53mg 59%
Calcium 435mg 33%
Iron 7mg 37%
Potassium 1523mg 32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.