Dive into the flavors of the Mediterranean with our tantalizing recipe for Mediterranean Stuffed Zucchini. Packed with aromatic herbs, vibrant vegetables, and savory spices, this dish offers a delightful twist on stuffed zucchini.
Preparation
5
min
Cooking
40
min
Portion
4
Ingredients
- 4 large zucchini, cut in half lengthwise
- 15 ml (1 tbsp) vegetable oil
- 1 onion, diced
- 2 garlic cloves, chopped
- 3-4 sprigs fresh thyme
- 1,5 lbs (680 g) cherry tomatoes, halved
- 60 ml (¼ cup) sun-dried tomatoes in oil, drained and chopped
- 60 ml (¼ cup) pitted Kalamata olives, chopped
- 1 - 398 ml (14 oz) can lentils, rinsed and drained
- 80 ml (⅓ cup) fresh basil, chopped, divided
- 125 ml (½ cup) freshly grated Parmesan cheese, divided
- Pepper and salt to taste
Note: For a sodium-reduced version, replace the Parmesan cheese with a cheese with less than 150 mg of sodium per 30 g serving, such as St-Paulin léger or PC Menu Bleu.
Preparation
- Preheat the oven to 400 °F (200 °C). Place the grid in the center of the oven.
- Using a small spoon, scrape the inside of the zucchini halves to create a cavity along the entire length. Place in a rectangular baking dish.
- Chop the zucchini’s flesh and set aside.
- Heat a large skillet over medium-low heat and add oil.
- Sweat the onion for a few minutes or until translucent.
- Add garlic, fresh thyme and tomatoes. Simmer for 10 to 12 minutes, stirring occasionally.
- Add sun-dried tomatoes, olives, lentils, half the basil, half the parmesan, zucchini flesh and continue cooking for 2 minutes. Season to taste and set aside.
- With a small spoon, garnish the zucchini halves with the stuffing. Pour 1 cm (⅜ in) of water into the dish and place in the oven for 25 minutes or until the zucchini are al dente.
- Let cool for 10 minutes. Garnish with the remaining basil and parmesan cheese and enjoy.
Registered Dietitian Nutritionist in Vaudreuil-Dorion
