Best 5 Mediterranean Stuffed Zucchini Recipes

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The Mediterranean region is renowned for its vibrant cuisine, characterized by the use of fresh vegetables, herbs, and spices. Among the many delectable dishes that hail from this region, Mediterranean stuffed zucchini stands out as a culinary delight. This dish combines the flavors of zucchini, savory fillings, and aromatic herbs, resulting in a tantalizing vegetarian entrée or a delightful side dish. In this article, we will explore various recipes for Mediterranean stuffed zucchini, providing options for diverse dietary preferences, cooking techniques, and flavor profiles to guide you in creating a mouthwatering dish that captures the essence of Mediterranean cuisine.

Let's cook with our recipes!

MIDDLE EASTERN STUFFED ZUCCHINI RECIPE



Middle Eastern Stuffed Zucchini Recipe image

Middle Eastern stuffed zucchini recipe with a spiced rice and meat filling, cooked in red sauce. A must-try!

Provided by The Mediterranean Dish

Categories     Entree

Time 1h10m

Number Of Ingredients 16

1/2 cup long-grain rice, rinsed well
1/2 lb lean ground beef
1 small onion, shredded
1/3 packed cup chopped parsley
1/3 packed cup chopped dill
1 can (14.5 oz) diced tomato with juice
1/2 cup water
2 tbsp Private Reserve extra virgin olive oil
Scant 1 tsp allspice
Scant 1 tsp garlic powder
Salt and pepper
4 large and very firm tomatoes, divided (3 to be cored and stuffed, and 1 to be sliced)
1 small onion, sliced into rounds
2 1/2 lb Medium-sized zucchini or Middle Eastern zucchini (about 8 or so zucchini), lightly peeled
1 can (14.5 oz) tomato sauce
3/4 cup water

Steps:

  • In a large bowl, combine the stuffing ingredients of rice, ground beef, shredded onion, fresh parsley, dill, diced tomatoes, water, olive oil, allspice, garlic powder, and salt and pepper. Mix by hand to combine.
  • Now, remove the top of 3 tomatoes and remove the core to hollow out the tomatoes making room for the stuffing. Do this using a corer like this one.
  • With a knife, remove the very top of the zucchini, then cut each zucchini in half to make shorter zucchini for stuffing. Now you need to hollow out the zucchini to make room for the stuffing.
  • Insert your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms. Twist the corer and pull out the zucchini cores or hearts. Do this a few times, and gently scrape the sides of the zucchini until you have hollowed each out making room for the stuffing. You'll want to leave about 1/4 inch rim of zucchini.
  • Lightly oil the bottom of a large deep cooking pan like this one. Slice the remaining tomato and spread over the bottom of the pan. Now add the onion slices and the cores or hearts of the zucchini. Sprinkle with a little salt and pepper.
  • Now, using your hands, gently stuff the hollowed tomatoes with the rice stuffing. Then loosely stuff the zucchini with the rice stuffing about 3/4 of the way (do not over-stuff or crowd the rice stuffing in the zucchini or it will not cook well).
  • Arrange the stuffed tomatoes in the center of the cooking pan, then add the stuffed zucchini (stuffed side up) around them. Tilt the zucchini a little, this helps them cook nicely through using less liquid.
  • Now add the tomato sauce and water. Sprinkle lightly with salt and pepper.
  • Place the pan on the stove and cook on medium-high heat until the liquid starts boiling. Turn the heat down, cover and simmer for for 50 minutes until the zucchini is tender and the rice stuffing is fully cooked.
  • Transfer to a serving platter or individual bowls. Top with the sauce from the cooking pan. Enjoy!

Nutrition Facts : Calories 172 calories, Sugar 6.6 g, Sodium 154.7 mg, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 23 g, Fiber 3.4 g, Protein 10.2 g, Cholesterol 17 mg

MEDITERRANEAN STUFFED ZUCCHINI



Mediterranean Stuffed Zucchini image

Here's a delicious way to solve the problem of those too-big zucchinis ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and more. It's just like your mother used to make, but with an exotic Mediterranean twist!

Provided by Larry Short

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h10m

Yield 4

Number Of Ingredients 16

1 extra large zucchini, halved lengthwise
1 tablespoon olive oil
1 sweet onion, chopped
1 tablespoon chopped garlic
1 pound ground lamb
coarse salt to taste
ground black pepper to taste
1 (16 ounce) can tomato sauce
2 tomatoes, chopped
¾ cup crumbled feta cheese
½ cup pine nuts
¼ cup mint leaves
¼ cup water
¼ cup mint leaves
¾ cup seasoned bread crumbs
¾ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
  • Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
  • Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.

Nutrition Facts : Calories 649.3 calories, Carbohydrate 38.8 g, Cholesterol 114.7 mg, Fat 38.7 g, Fiber 7 g, Protein 40.6 g, SaturatedFat 14.9 g, Sodium 1522.8 mg, Sugar 14.2 g

MEDITERRANEAN STUFFED ZUCCHINI



Mediterranean Stuffed Zucchini image

Make and share this Mediterranean Stuffed Zucchini recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

3 medium zucchini, ends trimmed (1-1/2 pounds total)
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup finely chopped tomatoes
1/2 cup uncooked white rice
1/4 cup raisins
2 teaspoons chopped fresh mint leaves or 1/2 teaspoon dried mint
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 pinch fresh ground pepper
1 tablespoon pine nuts
3/4 cup tomato sauce

Steps:

  • Put the zucchini in a medium saucepan.
  • Add enough water to cover and boil about 5 minutes, or just until tender.
  • Preheat the oven to 350 degrees F.
  • Prepare a baking pan with nonstick pan spray.
  • Split the zucchini in half lengthwise; leaving a 1/4-inch shell,.
  • scoop out the pulp.
  • Chop the pulp from 1 zucchini; set aside.
  • Save the rest for another use (mixed vegetables, soup, or stew).
  • Heat the olive oil in a nonstick saucepan.
  • Add the onion and sauté over medium heat until tender, about 5 minutes. Add the chopped zucchini pulp and all the other ingredients except.
  • the pine nuts and tomato sauce.
  • Cover and simmer over low heat 15 minutes, or until the rice is almost tender.
  • Toast the pine nuts in a small skillet over medium heat for 3 to 5 minutes until light brown and fragrant.
  • Stir them into the rice mixture.
  • Stuff the mixture into the zucchini shells.
  • Arrange the zucchini on the prepared baking pan and pour the tomato sauce.
  • over and around the shells.
  • Cover with foil; bake 25 to 30 minutes.

Nutrition Facts : Calories 138.9, Fat 3.6, SaturatedFat 0.5, Sodium 367.1, Carbohydrate 25.2, Fiber 2.7, Sugar 7.6, Protein 3.3

MIDDLE EASTERN STUFFED ZUCCHINI



Middle Eastern Stuffed Zucchini image

A Middle Eastern recipe for stuffed summer squashes. You can also use long thin eggplants.

Provided by KELLYJEANNE

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h

Yield 4

Number Of Ingredients 11

¼ pound ground lamb
¼ cup basmati rice
2 cups tomato puree, divided
½ teaspoon dried mint
½ teaspoon salt
⅛ teaspoon black pepper
2 pounds small zucchini or yellow squash
½ teaspoon salt
1 teaspoon minced garlic
1 tablespoon lemon juice
½ teaspoon dried mint

Steps:

  • Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
  • Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
  • Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
  • Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 28.7 g, Cholesterol 19 mg, Fat 4.7 g, Fiber 5 g, Protein 10.6 g, SaturatedFat 1.8 g, Sodium 1119.3 mg, Sugar 10.1 g

MEDITERRANEAN GRILLED STUFFED ZUCCHINI



Mediterranean Grilled Stuffed Zucchini image

Too many Zucchinis or just lost track of one and now you have a MONSTER Zucchini and are tired of zucchini bread? Here is the perfect recipe that will liven up your dinner table with LOTS of flavor.

Provided by ManInKitchen

Categories     One Dish Meal

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 very large zucchini of 2-3 medium zucchini (3-4x size of store bought)
1 small zucchini
1 small onion, chopped
2 tablespoons olive oil
2 tablespoons ricotta cheese
1/4 lb italian sweet sausage
1 -2 tablespoon black olives
2 slices whole wheat bread, toasted and cubed
1 tablespoon crushed red pepper flakes
1 large egg
1/4 cup parmesan cheese
1/4 cup red pepper
salt and pepper

Steps:

  • needed - one very large zucchini (4x the regular store sized ones) -- cut length-wise, scoop out middle and cut into half again to make 4 halves -- For the stuffing- saute 1 small onion chopped in -- 2 TB of olive oil. When softened, add 1/4 lb of loose italian sausage (break it up as it sautes). Season onions and sausage with a little crushed red pepper, salt, and pepper. When sausage is golden brown, remove to a bowl. -- Saute 1 small diced zucchini until aldente, then season with salt and pepper and lil thyme -- add to bowl with sausage and onions. Add 1-2 Tablespoons of italian black olives, 1/2 cup of chopped. roasted red peppers, and 2 cloves of sauted finely chopped garlic. Add 2 cubed toasted slices of whole wheat bread with a touch of salt and pepper. Stir together and mix well. Following this, add 2 TB of ricotta cheese (ot add til stuffing is moist), then 1 egg, 1/4 cup of parmesan cheese. Mix all ingredients well and stuff into Zucchini halves. TO COOK: heat grill to medium high, wrap zucchini in seperate segments in foil and tent each piece. Cook on grill at medium (or 600 degrees) for 20 minutes with lid closed. Following this, open foil and top with mozarella cheese and cook for an additional 5 minutes and then cool for 3 minutes and serve to guests :D -- ENJOY!See More.

Nutrition Facts : Calories 294.9, Fat 18.8, SaturatedFat 5.5, Cholesterol 85.5, Sodium 491.5, Carbohydrate 16.1, Fiber 3.3, Sugar 5.7, Protein 16.6

Tips:

  • Choose the right zucchini: Select firm, medium-sized zucchini with smooth, unblemished skin. Avoid large, mature zucchini, as they tend to have a tougher texture.
  • Hollow out the zucchini carefully: Use a sharp knife or a melon baller to hollow out the zucchini, leaving a 1/2-inch thick shell. Be careful not to cut through the bottom of the zucchini.
  • Don't overcook the filling: The filling should be cooked through, but not overcooked. Overcooked filling will become dry and tough.
  • Let the stuffed zucchini cool slightly before serving: This will help the filling to set and make it easier to handle.
  • Serve the stuffed zucchini with your favorite sauce or topping: Marinara sauce, pesto, or a simple sprinkle of grated Parmesan cheese are all delicious options.

Conclusion:

Mediterranean stuffed zucchini is a versatile and delicious dish that can be enjoyed as a main course or a side dish. It is a healthy and flavorful way to enjoy zucchini, and it is sure to be a hit with your family and friends. With so many variations on this classic recipe, you can easily find a version that suits your taste. Whether you prefer a vegetarian filling or one that includes meat, there is a Mediterranean stuffed zucchini recipe out there for everyone. So next time you are looking for a new and exciting way to prepare zucchini, give Mediterranean stuffed zucchini a try. You won't be disappointed!

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