Healthy Mediterranean Stuffed Zucchini

Name: Healthy Mediterranean Stuffed Zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 medium zucchinis, halved; 1 cup cooked quinoa; 1 cup canned chickpeas, drained and rinsed; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, finely chopped; 1/4 cup feta cheese, crumbled; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and pepper to taste; Olive oil for brushing

Highlighted under: Clean Recipes

I absolutely adore preparing Healthy Mediterranean Stuffed Zucchini because it strikes the perfect balance between nutrition and flavor. Each time I make this dish, I'm in love with how the flavors meld together—fresh vegetables, savory herbs, and a touch of feta cheese create a delightful experience. It's not just healthy; it's also visually stunning! Whenever friends visit, I proudly serve this dish, showcasing its vibrant colors and enticing aroma. It's a delicious way to make zucchini the star of the meal while keeping things light and healthy.

Created by

Rosalyn Whitfield

Last updated on 2026-01-06T12:49:35.024Z

When I first made Healthy Mediterranean Stuffed Zucchini, I was amazed by how easy it was to create something so flavorful. The trick is to sauté the filling ingredients first to really enhance their flavors before stuffing them into the zucchini. I like to use a mix of quinoa and chickpeas to give it substance, along with Mediterranean spices that bring everything to life.

One of my favorite tips is to lightly brush the zucchini with olive oil before roasting. It adds a beautiful sheen and helps to keep the zucchini tender while the filling gets crispy on top. Every time I serve this dish, it gets rave reviews for both taste and presentation!

Why You Will Love This Recipe
Nutritious blend of fresh vegetables and protein-rich quinoa
Aromatic Mediterranean herbs that elevate every bite
Visually appealing with vibrant colors and textures

Understanding Zucchini Selection

When choosing zucchinis for this dish, look for ones that are firm with a vibrant color and minimal blemishes. Medium-sized zucchinis work best, as they offer a good balance between sturdy structure for stuffing and tender flesh when cooked. If you only have small or large zucchinis available, you can adjust your cooking time slightly; smaller zucchinis will require less baking time, while larger ones may take a bit longer to become tender.

If you prefer a bit more texture in your filling, consider using yellow squash as a substitute for half of the zucchinis. They provide a subtle sweetness and a slightly different flavor profile, complementing the Mediterranean ingredients beautifully. Just be mindful that yellow squash tends to be a bit softer, so ensure not to overstuff to avoid any sogginess.

Perfecting the Quinoa Filling

The quinoa in this recipe not only adds protein but also contributes to the overall texture. Make sure to rinse the quinoa thoroughly before cooking to remove its natural coating, called saponin, which can impart a bitter flavor. Cook it until it's fluffy—typically about 15 minutes—then let it rest for a few minutes to allow the grains to separate for optimal mixing with the other ingredients.

Feel free to customize the filling further by adding vegetables like spinach or bell peppers, which will enhance both flavor and nutrition. Lightly sauté these extras along with the onion and garlic to bring out their natural sweetness. Be sure to keep the filling moist, as the quinoa will absorb some moisture while baking; a drizzle of vegetable broth can keep it from drying out.

Ingredients

Gather the following ingredients:

Stuffed Zucchini Filling

4 medium zucchinis, halved
1 cup cooked quinoa
1 cup canned chickpeas, drained and rinsed
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup feta cheese, crumbled
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Olive oil for brushing

Ensure all ingredients are prepped before you start cooking.

Instructions

Follow these steps to make your stuffed zucchini:

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the centers to create boats. Lightly brush the zucchini halves with olive oil.

Make the Filling

In a skillet, heat a little olive oil over medium heat. Add garlic and red onion, sautéing until translucent. Then, add chickpeas, tomatoes, and quinoa, mixing well. Season with oregano, salt, and pepper.

Stuff the Zucchini

Fill each zucchini boat generously with the quinoa mixture and top with crumbled feta cheese.

Bake

Arrange the stuffed zucchinis on a baking tray and bake for 30 minutes or until the zucchinis are tender and the tops are golden brown.

Serve warm and enjoy!

Pro Tips

For added flavor, consider garnishing with fresh parsley or a squeeze of lemon juice just before serving.

Storage and Make-Ahead Tips

If you're planning to make this dish ahead, you can prepare the filling a day in advance. Store it in an airtight container in the refrigerator. Just be sure to stuff the zucchinis just before baking to prevent them from becoming too soggy.

Leftover stuffed zucchinis can be stored in the fridge for up to three days. Reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also freeze the stuffed zucchinis; just ensure they are well-wrapped in freezer-safe containers. They will keep for 2-3 months in the freezer.

Serving Suggestions

These Healthy Mediterranean Stuffed Zucchinis shine as a standalone dish, but they pair wonderfully with a side salad, such as a simple arugula and lemon vinaigrette. The freshness of the salad balances the richness of the stuffed zucchini, making for a well-rounded meal.

For a more substantial meal, serve the stuffed zucchinis alongside some whole-grain pita bread or a side of hummus. The creamy texture of hummus complements the hearty filling, adding a delightful contrast. You can also sprinkle some olives on top as a final touch for an extra burst of Mediterranean flavor.

Questions About Recipes

→ Can I make these ahead of time?

Absolutely! You can prepare the filling and stuff the zucchinis a few hours in advance. Just store them in the fridge until you're ready to bake.

→ What can I substitute for quinoa?

If you don't have quinoa, any cooked grain like rice or farro works well as a substitute.

→ Can these be frozen?

Yes! Stuffed zucchinis can be frozen. Just let them cool after baking, and then store in an airtight container. Reheat in the oven when ready to serve.

→ How can I make this vegetarian?

This recipe is already vegetarian! You can add more vegetables or use different kinds of cheese to enhance the flavor.