Ingredients
- 6 medium zucchini
- ¼ medium onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons pine nuts
- ½ cup grated Asiago cheese, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Why This Dish Is A Crowd Favorite
These stuffed zucchini are fresh, light, and full of vibrant Mediterranean flavors. They offer a healthy way to enjoy vegetables with a satisfying mix of textures and tastes. Plus, they are easy to customize with your favorite ingredients.
Helpful Chef Tips
- Scoop out the zucchini carefully to keep the shells intact and avoid breaking.
- Use a mix of fresh herbs like oregano, parsley, and basil to enhance the flavor.
- If you like a bit of heat, add a pinch of red pepper flakes to the filling.
- Use a mix of fresh herbs like oregano, parsley, and basil to enhance the flavor.
- If you like a bit of heat, add a pinch of red pepper flakes to the filling.
Directions
Set your oven rack about 6 inches from the heat and preheating the broiler. Trim the ends off the zucchini, then cut each one in half lengthwise. Scoop out the centers and put that zucchini flesh into a bowl. Add the chopped onion, olives, feta, garlic, pine nuts, half of the Asiago cheese, basil, and oregano to the bowl and give everything a good mix. Spoon this filling back into the hollowed-out zucchini halves, then sprinkle a little Asiago cheese on top of each. Arrange the filled zucchini on a baking sheet and pop them under the broiler. Keep an eye on them and cook until the cheese turns golden and bubbly, which should take about 10 minutes.
Serving Inspiration
Serve warm as a main dish alongside a crisp green salad or some crusty bread. They also pair well with a dollop of tzatziki or a drizzle of olive oil and lemon juice for added freshness.
How To Keep It Fresh
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the zucchini tender without drying out.
