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Mediterranean Zucchini

mediterranean-zucchini
mediterranean-zucchini-recipe

Mediterranean Zucchini Recipe

With its sunny seasonings of fresh lemon zest, basil, oregano, and red pepper flakes, this Mediterranean Zucchini Recipe recipe pays homage to the humble zucchini and elevates it to a whole new level of deliciousness. Bake it alongside Salmon Baked with Cucumbers + Dill or Baked Parmesan Chicken.

Serves:4
Serving size: 1/2 zucchini
Prep time: 10 minutes
Cooking time: 20 minutes

Mediterranean Zucchini Recipe The Cook

Preheat the oven to 400°F.

Place the zucchini with the cut side up on a baking sheet. Drizzle the oil over each half.

In a small bowl, stir together the remaining ingredients except the Parmesan. Sprinkle over the zucchini.

Bake for 20 minutes, or until the zucchini is just tender. Remove from the oven.

Sprinkle with the Parmesan. Let stand for 5 minutes before serving.

Mediterranean Zucchini Recipe Ingredients

2 medium zucchini (5-6 oz each), trimmed and halved lengthwise
2 tsp olive oil
1/2 tsp grated lemon zest
1/2 tsp dried basil, crumbled
1/2 tsp dried oregano, crumbled
1/8 tsp crushed red pepper flakes
1/8 tsp salt
1 Tbsp plus 1 tsp shredded or grated Parmesan cheese

Mediterranean Zucchini How to Scoop Out

Before stuffing your boat, you gotta make room for the goods by scooping the pulp and seeds out of the zucchinis.

Choose medium size zucchini that are firm, unblemished, and ripe. An over ripe zucchini will be floppy and harder to get a clean pulped scoop. Overgrown or extra large zucchini will have a tough skin that tastes bitter, so aim for a medium to large zucchini that has a soft skin.
Leave the skin on the zucchini. It gives the stuffed vegetable structure and yes, it you should eat the zucchini skin.
Cut the zucchini in half from stem to stem, lengthwise.

Use a small spoon to scoop the flesh and seeds from the zucchini. Save the pulp and seeds, chop it, and use it in the stuffing.


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