Baked Zucchini Stuffed with Minced Meat and Feta Cheese

August is truly zucchini season. With vegetable gardens full of beautiful zucchinis, it’s perfect to use them in a juicy, stuffed dish. I was in my own garden this morning and picked a couple of large ones, and the combination with minced meat and feta is something I never tire of.

The baked zucchini is like a low-carb lasagna, made quickly and easily. What makes this dish so special is how it combines fresh garden flavors with the creamy richness of melted feta. After a tiring workday, this is really a dinner that brightens up.

If you’re looking for a tip, you can prepare the meat filling in the morning — then it’s just a bit of easy baking left around dinnertime. The flavors meld so well together that you hardly miss the pasta.

The feta cheese gives a delicious, salty punch, while the chili adds just enough heat to keep things exciting. It’s a dish that can really be adapted based on what you have in your fridge. Perhaps a bit of extra zucchini flesh or some other fresh vegetables?

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Baked Zucchini Stuffed with Minced Meat and Feta Cheese

Servings: 4 Prep Time: 20 Cook Time: 40 40

Rating: 5.0/5

( 1 votes )

Ingredients

2 large zucchinis
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
400 g minced meat
1 tsp salt
1/2 tsp pepper
1 tsp dried oregano
1/2 tsp crushed chili flakes
200 g tomatoes, chopped
150 g feta cheese, crumbled
--- For serving ---
Fresh parsley, chopped

Instructions

Cut the zucchinis in half lengthwise, and use a spoon to scoop out the center. Save the flesh; it will be used in the filling.

Preheat the oven to 200°C. Place the zucchinis cut side up in a baking dish, and brush with 1 tbsp olive oil. Put them in the oven for about 10 minutes, until they are slightly soft.

Heat the remaining olive oil in a large frying pan over medium heat. Sauté the onion and garlic until they are translucent and fragrant, about 3-4 minutes.

Add the minced meat to the pan, season with salt, pepper, oregano, and chili flakes. Cook until the meat is cooked through and begins to brown, about 5-7 minutes.

Stir in the chopped tomatoes and the scooped-out zucchini flesh. Let it simmer for 5 minutes until half the liquid has evaporated.

Take the zucchinis out of the oven, and evenly distribute the meat mixture into the four halves. Crumble the feta cheese over the filling.

Return the dish to the oven, and bake for an additional 15 minutes, or until the feta cheese starts to turn golden.

Let the zucchinis cool for a few minutes before serving. Sprinkle fresh parsley for an extra flavorful finish.

Notes

Tip: Prepare the filling in advance and store it in the fridge — perfect for busy days.

Variants & Tips

Vegetarian version: Swap minced meat with 400 g fried mushrooms, and add extra vegetables like spinach.
Feta alternative: Try Manchego or Chevre for a new twist on flavor.
Extra protein boost: Add 100 g flaxseed to the filling.

Serving Suggestions

Serve with a simple tomato salad with basil.
Fresh fruit salad with mint and lime as dessert
A side of grilled peaches with honey and yogurt pairs well

Frequently Asked Questions

Can I freeze stuffed zucchini?

Yes, but it’s best to freeze the meat filling separately. Freeze for up to 3 months, and thaw overnight before use.

What can I use instead of feta cheese?

You can try goat cheese or a softer Brie if you want a milder taste.

How do I avoid the zucchini getting watery?

Make sure to pre-bake the zucchini for a few minutes before stuffing, and ensure the filling isn’t too wet.

Can I use meat other than minced meat?

Yes, ground chicken or lamb also works well, but adjust the seasoning accordingly.

Is there a way to make the dish low-carb?

It’s already low-carb, but you can reduce the carbs further by omitting the tomatoes.

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Baked Zucchini Stuffed with Minced Meat and Feta Cheese

Baked Zucchini Stuffed with Minced Meat and Feta Cheese

Ingredients

Instructions

Notes

Variants & Tips

Serving Suggestions

Frequently Asked Questions

Can I freeze stuffed zucchini?

What can I use instead of feta cheese?

How do I avoid the zucchini getting watery?

Can I use meat other than minced meat?

Is there a way to make the dish low-carb?

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