Mediterranean Stuffed Zucchini

Mediterranean Stuffed Zucchini

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darklordlarry 1

"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!"
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1 h 10 m servings 649 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 38.7 g
  • 60%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 40.6 g
  • 81%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1523 mg
  • 61%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • Cook's Note:
  • You can use basil in place of the mint. Using mint or basil will send the flavor either in a Middle-Eastern or Italian direction. If you use basil, consider changing the meat to ground beef, the nuts to walnuts, and the cheese to all mozzarella.


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Yummy! Used ground turkey and slivered almonds.

This was excellent! A bit labor-intensive, but it was worth it. I had all ingredients except fresh mint leaves so I used dried mint instead. I used homemade marinara sauce for the tomato sauce...

This was so good!! I didn't have many of the ingredients, but simple subs. Pork instead of lamb, no mint, canned tomatoes instead of fresh because it is winter and they are out of season. Figure...

This was excellent! I went the Italian direction, based on the ingredients I had available. Used chopped pecans (no walnuts on hand), parmesan instead of feta, and fresh basil. Also used grou...

I have made stuffed zucchini many times - this was the best!

This was outstanding. The flavors blended together for that Mediterranean taste. The mint and feta! I am going to try this in stuffed red peppers.

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