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Mediterranean Stuffed Zucchini


  • 6 medium zucchini, halved lengthwise
  • 1/3 cup olive oil, divided
  • 1 medium onion, coarsely chopped
  • 5 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium yellow squash, coarsely chopped
  • 8 ounces Feta cheese, crumbled (about 1 1/2 cups)
  • 2 cups grape tomatoes, halved
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh basil, finely chopped

Prep Time:

30 minutes

Cook Time:

55 minutes



This is a great recipe for zucchini stuffed with savory onion, yellow squash, ripe tomatoes and crumbled feta cheese. It makes for an impressive vegetable side dish—or two servings make a healthy vegetable entrée.

Watch the demonstration video for this recipe here!

Why Try? The multiple steps in this recipe are well worth the effort to make this special occasion vegetable dish that’s perfect for entertaining. It’s a healthy and colorful side dish that pairs well with beef, poultry, fish, seafood or pork.

Foodie Byte: This dish can be made ahead and transported easily. Prepare to step 5, then bake in a hot oven just prior to serving.


  1. Preheat oven to 475€F.
  2. Using a spoon, scoop out flesh of zucchini, leaving a 1/4-inch border, forming "boats."
  3. Chop zucchini flesh and reserve.
  4. Brush zucchini lightly with oil and place hollowed sides down, on a parchment-lined baking sheet; bake 15 minutes.
  5. Remove from oven; cool.
  6. In the meantime, heat 1/4 cup oil in sauté pan over medium-high heat.
  7. Add onion, garlic, salt, and pepper; sauté until soft about 3 to 5 minutes.
  8. Add reserved zucchini and yellow squash; sauté until liquid is evaporated, about 10 minutes.
  9. Remove from heat and allow mixture to cool slightly.
  10. Fold in Feta cheese, tomatoes, parsley and basil.
  11. Arrange zucchini, cut sides up, in two 9 x 13 baking dishes.
  12. Fill with squash-Feta mixture.
  13. Bake until top is lightly browned, about 20 minutes.
  14. Serve immediately.

Nutritional Information

Calories 126, Carbohydrates 6g, Cholesterol 17mg, Fat 10g, Fat Calories 88, Fiber 2g, Protein 4g, Saturated Fat 4g, Sodium 302mg. Daily Values: Calcium 117.91mg 12%, Phos 116.57mg 12%, Copper 0.09mg 5%, Zinc 0.98mg 7%, Panto 0.45mg 5%, Biotin 1.77mcg 590%, Iodine 0.18mcg 0%, Magnesium 28.37mg 7%, Iron 0.74mg 4%, Vitamin B6 16%, Vitamin C 43%, Vitamin B12 5%, Vitamin D 1%, Vit E-a-Toco 4%, Vitamin A 12%. Percent Daily Values are based on a 2,000 calorie diet.