Mediterranean Stuffed Zucchini Recipe - Allrecipes.com
Mediterranean Stuffed Zucchini Recipe
  • READY IN ABOUT hrs

Mediterranean Stuffed Zucchini

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

Directions

  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.
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Footnotes

  • 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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Reviews More Reviews

Dec 18, 2013

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. Figured canned was better than fresh at this time of the year. With the leftovers I added a little extra zucchini chopped up, some more tomatoes, and served it over rice. It was delicious and my no-veggie kids ate it up!

 
May 28, 2013

Yummy! Used ground turkey and slivered almonds.

 

5 Ratings

May 18, 2013

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 and lemon pepper panko crumbs for the bread crumbs. I also toasted the pine nuts before adding them in. I had more "filling" than my 2 medium-sized zucchini could accommodate, so I greased a small casserole dish and put the excess filling in it and baked it, too. Would highly recommend this recipe. It's a definite keeper for me!

 
Aug 01, 2014

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 ground turkey. Next time I hope to try it with ground lamb and original ingredients!

 
Oct 12, 2013

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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Nutrition

  • Calories
  • 649 kcal
  • 32%
  • Carbohydrates
  • 38.8 g
  • 13%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 38.7 g
  • 60%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 40.6 g
  • 81%
  • Sodium
  • 1620 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

darklordlarry
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