Mediterranean Stuffed Zucchini Boats

Mediterranean Stuffed Zucchini Boats
  • 30M Total Time

  • 10M Prep Time

  • 14 Ingredients

  • 4 Servings

Recipe created in partnership with @chefgenevieve

Ingredients and Directions


  1. Preheat oven to 400° F.

  2. Slice zucchinis in half lengthwise then use a spoon to carefully scoop out the center (reserve).

  3. Chop reserved zucchini flesh into bite-size pieces then sauté in olive oil along with diced red onion and red bell peppers until softened and all moisture has evaporated (about 5 minutes).

  4. Add oregano, fresh garlic and baby spinach and cook until fragrant (about 1 minute longer). Season with salt and pepper to taste.

  5. Add to a bowl along with sun-dried tomatoes, feta, breadcrumbs, and Kalamata olives.

  6. Whisk eggs then add to the mixture.

  7. Spray both sides of your zucchini boats with olive oil, season with salt and pepper, and then fill with your stuffing. Top with more breadcrumbs, spray filled boats with olive oil again, and then bake for 20 minutes.

  8. Garnish with more feta and fresh parsley.


  • 4 zucchinis
  • 1/2 red onion, diced
  • 1 red bell pepper
  • 1 tsp oregano
  • 2 garlic cloves, minced
  • 3 cups baby spinach, torn into bite size pieces
  • 1/2 cup jarred sun-dried tomatoes, chopped
  • 1 cup crumbled feta, and extra for garnish
  • 1 cup seasoned breadcrumbs for mixture and ¼ cup for topping
  • 1/3 cup Kalamata olives, chopped
  • 3 large eggs
  • 1 Tbsp olive oil
  • To taste salt & pepper
  • Garnish parsley

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.