These Mediterranean stuffed zucchini are the perfect light meal with tons of flavor. They’re full of vegetables plus filling fiber and protein!
With the temperature slowly rising here in Boston, I am ready for lighter days and fresh meals! Give me all the spring and summer produce. These Mediterranean stuffed zucchini are a super easy and filling meal to make for dinner tonight.
These zucchini are stuffed with a Mediterranean mixture of onion, tomatoes, white beans, parsley, feta cheese, and tuna packed in extra virgin olive oil.
How to make Mediterranean stuffed zucchini
Slice zucchinis in half lengthwise.
Scoop out the flesh and seeds of zucchini, leaving about 1/4 inch of an edge.
Bake zucchini in the oven.
Prepare filling by sauteing onion, garlic, parsley, and Italian seasoning.
Stir in white beans, feta cheese, and one can of tuna packed in extra virgin olive oil.
Remove zucchini from oven and add filling.
Serve immediately and enjoy!
Main ingredients + some nutrition notes
Zucchini: The main ingredient in this recipe is zucchini. Zucchini is a good source of potassium, vitamin A, and many other nutrients. It also contains both soluble and insoluble fiber.
White beans: Beans are one of the best sources of dietary fiber. One serving of white beans provides 6 grams! Beans are also a great source of plant-based protein, vitamins, and minerals.
Portofino tuna packed in extra virgin olive oil: Canned tuna is one of my pantry staples for a reason! It’s an affordable, nutrient dense food to add to any meal. Portofino tuna packed in olive oil is my favorite. It tastes amazing, provides heart healthy fats from the olive oil, and high quality protein.