Baked Stuffed Zucchini with Mince, Feta, and Olives

Step 1: Prepare the Mince Filling
Heat sunflower oil in a pan over medium heat.
Add minced meat, season with salt, black pepper, and oregano, and cook for 5-7 minutes, stirring occasionally.
Add chopped red onion and sauté for 2 minutes until soft.
Remove from heat and set aside.
Step 2: Prepare the Zucchini
Preheat the oven to 180°C (356°F).
Cut zucchini in half lengthwise and scoop out the insides, creating a hollow for stuffing.
Finely chop the scooped-out zucchini flesh and set aside.

Step 3: Prepare the Vegetable Mix
In a bowl, mix chopped zucchini flesh, diced tomatoes, minced garlic, sliced olives, and chopped mint leaves.
Stir in the cooked mince mixture.
Step 4: Assemble the Stuffed Zucchini
Place the zucchini halves on a baking tray.
Fill each zucchini half with the mince and vegetable mixture.
Crumble feta cheese on top.
Step 5: Bake the First Round
Bake in a preheated oven at 180°C (356°F) for 30 minutes.
Step 6: Add Soft Cheese & Final Bake
After 30 minutes, remove from the oven and top each zucchini with soft cheese.
Return to the oven and bake for another 15 minutes until the cheese is melted and golden.
Step 7: Serve & Enjoy
Let cool for a few minutes before serving.
Garnish with fresh mint leaves or parsley.
Serving Suggestions
Pair with a side of rice or quinoa for a complete meal.
Serve with a fresh Greek salad.
Enjoy with tzatziki or a garlic yogurt dip.
Serve with crusty bread or pita for dipping.
Cooking Tips
For extra flavor, marinate the mince with oregano, garlic, and a splash of olive oil before cooking.
For a vegetarian version, replace mince with lentils or mushrooms.
Use different cheeses like cheddar or gouda for a unique twist.
For crispier zucchini, broil for 2-3 minutes at the end.
Nutritional Benefits
Zucchini is low in calories & rich in fiber.
Mince provides protein & iron.
Tomatoes add antioxidants & vitamins.
Feta cheese adds calcium & a tangy flavor.
Dietary Information
Gluten-free
Keto-friendly (low-carb)
Can be made vegetarian by replacing mince with mushrooms or lentils
Nutritional Facts (Per Serving)
Calories: 350-400 kcal
Carbohydrates: 12g
Protein: 28g
Fat: 22g
Fiber: 4g
Storage & Freezing
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze before baking for up to 1 month.
Reheat: Bake at 180°C (350°F) for 10-15 minutes or microwave for 1-2 minutes.
Why You’ll Love This Recipe
Easy to prepare & packed with Mediterranean flavors.
A healthier alternative to stuffed pasta or baked casseroles.
Perfect for meal prep & great for leftovers.
Rich, cheesy, and full of savory goodness.
Conclusion
This Baked Stuffed Zucchini with Mince, Feta, and Olives is a flavorful, nutritious, and satisfying dish that’s easy to make and bursting with Mediterranean flavors. Whether for a weeknight dinner or a special occasion, this recipe is a delicious crowd-pleaser. Try it today and enjoy a healthy, homemade stuffed zucchini dish!

Frequently Asked Questions (FAQs)
Can I use ground turkey instead of beef? Yes! Turkey is a leaner alternative.
How do I make this spicier? Add chili flakes or cayenne pepper.
Can I use canned tomatoes instead of fresh? Yes, just drain excess liquid.
What’s the best cheese substitute for feta? Try goat cheese or ricotta.
Can I make this dairy-free? Yes! Use dairy-free cheese or nutritional yeast.
What’s the best way to reheat leftovers? Bake at 180°C (350°F) for 10 minutes.
Can I use different herbs? Yes! Basil, thyme, or parsley work well.
Can I meal prep this ahead of time? Yes! Assemble the zucchini and refrigerate for up to 24 hours before baking.
Can I add rice to the filling? Yes! Cooked rice makes it heartier.
How do I make the zucchini softer? Pre-bake the zucchini halves for 5 minutes before stuffing.