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Mediterranean cuisine has long captivated food enthusiasts around the globe. With its vibrant flavors, fresh ingredients, and health-promoting properties, it’s no wonder that dishes inspired by this culinary tradition are increasingly finding their way into homes and restaurants. One such dish that embodies the essence of Mediterranean cooking is Zesty Mediterranean Stuffed Zucchini. This recipe not only serves as a delicious main course but also showcases the versatility of zucchini, making it an ideal choice for any meal.

Stuffed Zucchini with Ground Beef

Discover the vibrant flavors of Mediterranean cuisine with this Zesty Mediterranean Stuffed Zucchini recipe! This delicious dish combines fresh zucchini with a hearty filling of quinoa, lean ground beef, and tangy feta cheese, making it a nutritious and satisfying main course. Perfect for any meal, stuffed zucchini fosters creativity with variations to suit your taste. Explore the health benefits of Mediterranean ingredients while delighting your palate with every bite!
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Ingredients
  

4 medium zucchinis

1 lb (450g) ground beef

1 medium onion, diced

2 cloves garlic, minced

1 cup cooked quinoa

1 can (14 oz) diced tomatoes, drained

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1/2 cup feta cheese, crumbled

2 tablespoons olive oil

Fresh parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Slice the zucchinis in half lengthwise. Using a spoon, scoop out the seeds and some flesh, creating a boat-like shape. Reserve the scooped-out flesh for the filling.

      Cook the Beef Mixture: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute.

        Add Ground Beef: Incorporate the ground beef into the skillet. Cook until browned, breaking it up with a spoon as it cooks (approximately 5-7 minutes). Drain excess fat if necessary.

          Combine Ingredients: Add the reserved zucchini flesh, cooked quinoa, drained diced tomatoes, oregano, basil, black pepper, and salt to the skillet. Stir until all ingredients are well mixed and the mixture is heated through. Remove from heat and fold in the crumbled feta cheese.

            Stuff the Zucchini: Place the hollowed-out zucchini halves in a baking dish. Spoon the beef and quinoa mixture generously into each zucchini boat.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10 minutes, allowing the tops to become slightly golden.

                Garnish and Serve: Once finished baking, remove the zucchini from the oven and let cool for a few minutes. Sprinkle with fresh parsley before serving.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings