Mediterranean Stuffed Zucchini– A Flavor-Packed Family Favorite!

This Mediterranean stuffed zucchini recipe happened by accident when I had way too many zucchini from my garden last summer. My neighbor Sophia showed me how her mom made them back in Greece, and I’ve been making them every few weeks since.

The lamb and feta combo is incredible, and the pine nuts add this nice crunch that my family loves.

❤️ Why You’ll Love This Recipe

My kids eat these without complaining about vegetables. The zucchini gets tender, the filling is hearty, and that cheese topping gets golden and bubbly.

It takes about an hour total, and most of that is just waiting for the oven to do its thing.

What You’ll Learn From This Recipe:

🔪 Cooking Skills

🧄 Ingredient Mastery

⏰ Meal Prep Secrets

🌿 Mediterranean Cooking

🥗 Dietary Adaptations

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📝 Ingredient List

For the Zucchini & Filling:

• 1 extra-large zucchini, halved lengthwise
• 1 pound ground lamb
• 1 sweet onion, chopped
• 1 tablespoon garlic, chopped
• 1 (16 oz) can tomato sauce
• 2 fresh tomatoes, chopped
• ¾ cup crumbled feta cheese
• ¼ cup fresh mint, chopped (plus extra for garnish)
• ½ cup pine nuts
• 1 tablespoon olive oil
• ¼ cup water
• Coarse salt and ground black pepper to taste

For the Topping:

• ¾ cup seasoned breadcrumbs
• ¾ cup shredded mozzarella cheese

Substitution Notes: Ground beef or turkey work if you can’t find lamb. I’ve used walnuts instead of pine nuts when I’m out. Fresh mint makes a big difference, but dried works too – just use less.

🔍 Why These Ingredients Work

I use the scooped zucchini in the filling instead of throwing it away. The lamb tastes rich with the feta, and fresh mint brightens everything up.

Pine nuts get expensive, but they’re worth it for the texture. The breadcrumb topping keeps the filling from drying out.

Essential Tools and Equipment

• Sharp knife for cutting
• Spoon for scooping (melon baller works better if you have one)
• Large skillet
• 9×13 baking dish

👩🍳 How to Make Mediterranean Stuffed Zucchini

1. Preheat your oven to 450 F.
2. Slice and hollow out the zucchini. Slice lengthwise and scoop out the seeds and pulp. Chop the pulp and keep it – we’ll use it in the filling.
3. Cook the base. In a skillet over heat, cook onion and garlic until soft (about 5 minutes) in oil. Add the lamb and the reserved zucchini pulp and cook until the lamb is browned. Season with salt and pepper.
4. Make the filling. Take the skillet off heat and mix in tomato sauce, fresh tomatoes, feta, pine nuts, and mint.
5. Stuff and bake. Put zucchini shells in a baking dish, fill with the lamb mixture, and add ¼ cup water to the dish. Bake uncovered for 30 minutes.
6. Add topping and finish. Mix breadcrumbs with mozzarella and sprinkle over zucchini. Bake another 10 minutes until golden brown.

Tips from Well-Known Chefs:

Sophia always salts her zucchini first to draw out water, but I skip this step and they turn out fine.

❗ You Must Know

Personal Secret: I bake the empty zucchini for 10 minutes first. Stops them from getting soggy.

Drain the fat from the lamb or your dish will be greasy. Pat the feta dry too.

💡 Pro Tips & Cooking Hacks

• Use a melon baller if you have one – makes scooping easier
• Toast the pine nuts in a dry pan for a few minutes first
• If your zucchini won’t sit flat, trim a small slice off the bottom
• Save some mint for garnish

🎨 Flavor Variations & Suggestions

Add olives and oregano for more Greek flavor Use ground turkey to make it lighter Try quinoa and chickpeas instead of lamb for vegetarian Mix in some lemon zest with the herbs

⏲️ Make-Ahead Options

You can stuff these the day before and bake when ready. Just add 10 extra minutes to the cooking time if they’re cold from the fridge.

The filling keeps in the fridge for 2 days on its own. For freezing, stuff everything but skip the breadcrumb topping until you’re ready to bake.

Recipe Notes & Baker’s Tips

If your filling looks too wet, cook it longer before stuffing. If it’s dry, add more tomato sauce.

Don’t overstuff the zucchini or it’ll spill over while baking. I usually have a little filling left over that I eat with crackers.

🍽️ Serving Suggestions

These go well with warm pita bread and a simple salad. I like to make tzatziki to serve on the side.

A glass of white wine pairs nicely, or try it with some roasted red peppers.

Hope you try this one – it’s become a regular in our dinner rotation.

🧊 How to Store Your Mediterranean Stuffed Zucchini

The more you leave them in their dressing, the more they pick up that pucker, holding for a day or two in the refrigerator for sure, longer if that’s all you’re aiming for in your goal for the fullest pickle taste. Reheat covered in 350°F oven for 15 minutes, or microwave for 1-2 minutes Recipe Notes *If you use canned, it will already be somewhat cooked and should only be in the oven for about 10 minutes covered.

⚠️ Allergy Information

Contains: Dairy, tree nuts, gluten

Dairy-Free: Use nutritional yeast instead of cheese Gluten-Free: Swap regular breadcrumbs for gluten-free ones Nut-Free: Skip the pine nuts

❓ Questions I Get Asked A Lot

💬 Made this recipe? Let me know how it turned out! I love hearing about your cooking experiments and what changes you made.