Mediterranean Stuffed Zucchini Boats with Feta & Sun-Dried Tomatoes

These vibrant zucchini boats combine fresh produce with bold Mediterranean ingredients for a satisfying meatless meal. The hollowed-out zucchini becomes edible bowls for a hearty filling that's golden-crisp on top. Perfect for summer gatherings or meal prep!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 medium zucchinis (about 8" long)
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped kalamata olives
• 1/3 cup chopped sun-dried tomatoes (oil-packed)
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp dried oregano
• 1/4 cup panko breadcrumbs
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C) and line baking sheet with parchment.
2. Cut zucchinis lengthwise and scoop out centers, leaving 1/4" thick shells.
3. Chop scooped zucchini flesh and mix with feta, olives, tomatoes, garlic, parsley, and oregano.
4. Divide filling evenly among zucchini boats, pressing down gently.
5. Combine panko with 1 tbsp olive oil and sprinkle over filled zucchinis.
6. Drizzle boats with remaining olive oil and season with salt/pepper.
7. Bake 18-20 minutes until zucchini is tender and topping is golden.
8. Broil 1-2 minutes for extra crispiness (optional).

Chef's Note

Use a melon baller for perfectly scooped zucchini shells without breaking through the skin.

Make-Ahead Tips

Prepare filling up to 2 days ahead; stuff and bake when ready.

Substitutions

Goat cheese for feta, roasted red peppers for sun-dried tomatoes