Mediterranean Stuffed Zucchini

Enjoy this heart-healthy recipe from our kitchen to yours! Check out more wonderful recipes by visiting our collection.

Print

Prep Time: 10 mins | Cook Time: 1 hour | Serves 6

Ingredients  

• 2 large zucchinis, or four small

• 1 Tbsp lemon zest

• 2 garlic cloves, finely minced

• 1-2 Tbsp harissa

• 1/3 c extra virgin olive oil

Stuffing

• 3 c cooked coarse whole grain, like farro, barley, quinoa

• 2 green onions, finely chopped

• ¼ c raisins or other dried fruit

• ¼ c almonds, slivered and toasted

• 1 c red or yellow cherry tomatoes, halved

• ½ c red or yellow sweet pepper, chopped

• 1 Tbsp extra virgin olive oil

• 1 Tbsp lemon juice

Garnish

• 1 c reduced fat plain yogurt

• ½ c fresh parsley or cilantro, chopped

Directions

1. Preheat oven to 400° F.

2. Cut zucchini in half lengthwise and scrape out seeds and pith. Score flesh with diagonal cuts 2 inches apart. Cut in half again crosswise if necessary to make eight portions.

3. Place zucchini halves on baking sheet flesh side up. Combine lemon zest, garlic, harissa and 1/3 cup olive oil. Brush on flesh of zucchini. Bake until zucchini becomes fork tender but not mushy, 30 – 60 minutes, depending on the size of the zucchini.

4. Meanwhile, combine stuffing ingredients in large bowl.

5. Place cooked zucchini portions on eight plates. Heap stuffing in the cavity of each zucchini portion. Top with yogurt. Garnish with chopped parsley or cilantro

Notes

• If you can’t find harissa, make your own with cumin, paprika and dried chili flakes. Need more heat? Add a dash of cayenne.

Nutrition: (per serving): Calories: 573 | Total Fat: 20.2 g | Sat. Fat: 3.1 g | Chol: 2.5 mg | Sodium: 84.8 mg | Carb: 88.8 g | Fiber: 15.2 g | Sugar: 11.3 g | Protein: 18.1 g | Calcium: 151.5 mg | Iron: 4.6 mg | Potassium: 900.3 mg.

Providence Heart Guide 2026
Basecamp Prevention + Wellness, Providence | providencebasecamp.org