For a vegetarian option, substitute the ground lamb with cooked lentils or crumbled plant-based meat. Toast the pine nuts in a dry skillet over medium heat for 3-5 minutes, or until golden brown and fragrant, for enhanced flavor. Adjust the amount of feta cheese and pine nuts to your preference. If you don't have fresh mint, you can use 1 teaspoon of dried mint, but fresh is highly recommended. For a spicier dish, add a pinch of red pepper flakes to the lamb mixture. Ensure the zucchini halves are stable in the baking dish to prevent them from tipping over during baking.
Mediterranean Stuffed Zucchini
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 10 mins
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SERVING4 People
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VIEWS88
Transform those late-summer zucchini into a Mediterranean masterpiece! These zucchini boats are brimming with savory lamb, creamy feta, crunchy pine nuts, and a medley of fresh herbs and ripe tomatoes. A true taste of the Mediterranean, baked to golden perfection.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol115 mg
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Fiber7 g
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Protein41 g
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Saturated Fat15 g
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Sodium1523 mg
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Sugar14 g
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 450°F (230°C). (5 minutes)
02
StepCarefully scoop out the zucchini pulp with a melon baller, leaving a ½-inch shell. Reserve the pulp and discard the seeds. Chop the reserved zucchini pulp into ¼-inch pieces. (10 minutes)
03
StepHeat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened, about 5 minutes. Add ground lamb and cook, breaking it up with a spoon, until lightly browned, about 5-7 minutes. Stir in the chopped zucchini pulp and simmer until heated through, about 3 minutes. Drain any excess grease. Season generously with salt and pepper. (20 minutes)
04
StepRemove skillet from heat. Stir in tomato sauce, diced tomatoes, feta cheese, pine nuts, and ¼ cup chopped mint. Spoon the mixture into the zucchini halves. Place the stuffed zucchini in a large baking dish and pour water into the bottom of the dish. (10 minutes)
05
StepBake in the preheated oven for 30 minutes. In a separate bowl, combine bread crumbs and mozzarella cheese. Sprinkle the remaining ¼ cup mint leaves over the zucchini, then top with the bread crumb mixture. Continue baking until the topping is golden brown and crusty, about 10 minutes. (40 minutes)
06
StepLet cool slightly before serving. Garnish with extra mint if desired.
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Shanel Quitzon
Feb 8, 2025I love how easy this recipe is to customize with different ingredients.
Polly Sanford
Oct 26, 2024This recipe is a great way to use up those enormous zucchinis from the garden! The flavor combination is fantastic.
Vena Quigley
Oct 13, 2024The breadcrumb topping adds a wonderful texture to the dish.
Camila Olsonemmerich
Aug 24, 2024I made this for a dinner party, and it was a huge hit! Everyone loved the Mediterranean flavors.
Darryl Graham
Jul 15, 2024I substituted the lamb with Italian sausage, and it was delicious!
Karianne Bergstrom
Jul 9, 2024Next time, I might add some sun-dried tomatoes to the filling for an extra burst of flavor.