This post may contain affiliate links. Please read our disclosure policy
When it comes to simple yet impressive meals, stuffed zucchini with feta and cherry tomatoes is a dish that strikes the perfect balance between taste and elegance. This recipe combines the natural sweetness of zucchini with the creaminess of feta, the tanginess of cherry tomatoes, and a subtle kick of spice, creating a wholesome and flavorful experience. Whether you’re looking for a light main course or a side dish that will wow your guests, this stuffed zucchini recipe is sure to deliver.
Why You’ll Love This Recipe
Stuffed zucchini is versatile, nutritious, and incredibly satisfying. The hollowed-out zucchini acts as a natural vessel, allowing you to pack it with a delicious filling of fresh ingredients. Topped with melted mozzarella, each bite is a delightful combination of flavors and textures. Plus, it’s easy to prepare and makes for a stunning presentation at the dinner table.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that come together beautifully:
- Zucchini: The star of the dish, zucchini is rich in vitamins and minerals while being low in calories.
- Feta Cheese: Adds a creamy and slightly salty note to the filling.
- Cherry Tomatoes: Brings freshness and a pop of color.
- Mozzarella: Creates a golden, bubbly topping that ties everything together.
- Egg: Binds the filling and helps it hold together.
- Herbs and Spices: Parsley, salt, pepper, and chili flakes elevate the dish with fresh and zesty flavors.
How To Make Stuffed Zucchini with Feta and Cherry Tomatoes
This stuffed zucchini recipe is as fun to make as it is to eat.
1. Hollow Out the Zucchini
- Instead of cutting the zucchini in half, this recipe calls for hollowing it out directly. Using a spoon, carefully scoop out the flesh to create a deep cavity. This technique allows the zucchini to hold more filling while maintaining its shape, making for a more visually appealing presentation.
2. Prepare the Filling
- The filling is a blend of savory and fresh ingredients. Start by mixing the chopped cherry tomatoes, diced feta cheese, reserved zucchini flesh, parsley, and an egg in a bowl. Add a touch of salt, pepper, and chili flakes to enhance the flavors. This mixture is not only delicious but also packed with nutrients.
3. Stuff and Top
- Once the zucchini is prepped, spoon the filling into the hollowed-out cavities, ensuring they’re generously stuffed. Top with grated mozzarella for a cheesy finish.
4. Bake to Perfection
- Place the stuffed zucchini on a baking tray lined with parchment paper. Bake at 200°C (392°F) for 30–40 minutes, or until the zucchini is tender and the mozzarella is golden and bubbling.
5. Serve and Enjoy
- Allow the zucchini to cool slightly before serving. The final dish is a perfect combination of soft zucchini, savory filling, and gooey cheese.
Why This Recipe Works
The natural sweetness of zucchini pairs wonderfully with the salty tang of feta and the umami-rich tomatoes. Adding a touch of chili flakes provides just enough heat to make the flavors pop, while mozzarella offers a creamy, comforting layer that completes the dish.
Tips for Success
- Choose Medium-Sized Zucchini: Larger zucchini may take longer to cook, while smaller ones might not hold enough filling.
- Use Fresh Herbs: Fresh parsley enhances the flavor, but you can also experiment with basil or dill for variation.
- Customize the Filling: Feel free to add ingredients like minced garlic, bell peppers, or cooked quinoa for extra texture and nutrients.
Why You Should Try It
This stuffed zucchini recipe is more than just a meal—it’s a celebration of fresh, wholesome ingredients brought together in a way that feels indulgent yet nourishing. It’s perfect for anyone who loves flavorful, vegetable-focused dishes that are easy to prepare.
Whether you’re cooking for a weeknight dinner or a special occasion, this dish is guaranteed to impress. Serve it alongside a crisp green salad or a slice of crusty bread, and you’ve got a complete meal that’s as satisfying as it is beautiful.
Variations
One of the best things about this recipe is how adaptable it is. Here are some variations to try:
- Vegetarian Delight: Replace the egg with a flaxseed mixture (1 tbsp flaxseed meal + 2.5 tbsp water) and skip the mozzarella to make it vegan. You can also add more veggies like bell peppers, mushrooms, or spinach.
- Protein-Packed: Add cooked ground beef, turkey, or chicken to the filling for a hearty meal.
- Grain Boost: Incorporate cooked quinoa, rice, or couscous into the filling for extra texture and nutrients.
- Herb Swap: Experiment with different herbs like dill, basil, or oregano to customize the flavor profile.
- Cheese Lovers: Swap the feta for goat cheese, ricotta, or cream cheese for a unique twist.
Storage and Reheating
Storage:
- Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days.
- For longer storage, you can freeze the stuffed zucchini. Wrap each zucchini in foil or plastic wrap, then place it in a freezer-safe container or bag. It will keep well for up to 2 months.
Reheating:
- To reheat refrigerated zucchini, place it in a preheated oven at 180°C (350°F) for 10–15 minutes, or until heated through.
- If frozen, let the zucchini thaw in the refrigerator overnight before reheating in the oven.
Frequently Asked Questions (FAQ)
1. Can I make this recipe ahead of time?
Yes! You can prepare the stuffed zucchini ahead of time, cover it, and store it in the refrigerator. When ready to serve, bake it fresh for the best results.
2. What if I don’t have feta cheese?
No problem! You can substitute feta with goat cheese, ricotta, or even shredded Parmesan. Each cheese will bring a slightly different flavor but will still work well with the recipe.
3. Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash is a great alternative and works just as well for this recipe.
4. Is this dish suitable for a low-carb or keto diet?
Yes, this recipe is naturally low in carbs, making it a great option for keto or low-carb diets. You can skip the mozzarella or use keto-friendly cheese if desired.
5. How do I ensure the zucchini doesn’t turn mushy?
Avoid overbaking the zucchini. Check for doneness around the 30-minute mark; the zucchini should be tender but still hold its shape.
Other Delicious Zucchini Recipes to Try
Roasted Zucchini with Wild Garlic Sauce and Feta
Stuffed Zucchini with Feta and Cherry Tomatoes
Ingredients
- 2 medium zucchini
- 1 egg
- 4 cherry tomatoes, finely chopped
- 50g feta cheese, diced
- 2 tbsp fresh parsley, chopped
- 2 tbsp zucchini flesh (reserved from hollowing out)
- 4 tbsp mozzarella, grated
- Salt, to taste
- Pepper, to taste
- Chili flakes, to taste
Instructions
- Preheat the oven to 200°C (392°F). Wash the zucchini and trim the ends. Cut off the top of each zucchini, then using a spoon, carefully scoop out the flesh to create a deep cavity. This technique allows the zucchini to hold more filling while maintaining its elegant shape. Reserve 2 tablespoons of the scooped-out zucchini flesh for the filling.
- In a mixing bowl, combine the chopped cherry tomatoes, diced feta, reserved zucchini flesh, parsley, and egg. Add a touch of salt, pepper, and chili flakes to enhance the flavors. Mix thoroughly until evenly combined.
- Spoon the prepared filling into the hollowed-out zucchini, ensuring they’re generously packed. Top with grated mozzarella for a cheesy finish.
- Place the stuffed zucchini on a baking tray lined with parchment paper. Bake for 30–40 minutes, or until the zucchini is tender and the mozzarella is golden and bubbly.
- Allow the zucchini to cool slightly before serving. The final dish is a perfect combination of tender zucchini, savory filling, and gooey cheese.
