These Mediterranean stuffed zucchini are the perfect light meal with tons of flavor. They’re full of vegetables plus filling fiber and protein!

Mediterranean Stuffed Zucchini - Daisybeet

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!
Mediterranean Stuffed Zucchini - Daisybeet

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.
  • Feta cheese
  • Tomato
  • Onion
  • Garlic
  • Parsley
Mediterranean Stuffed Zucchini - Daisybeet

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Mediterranean Stuffed Zucchini (Gluten Free)

These Mediterranean stuffed zucchini are the perfect light meal with tons of flavor. They’re full of vegetables plus filling fiber and protein!

  • Author: Alex
Scale

Ingredients

  • 4 medium-large zucchinis
  • 1 tbsp + 2 tsp olive oil, divided
  • Salt
  • Pepper
  • 1/2 of a white onion, diced
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 3 roma tomatoes, diced
  • 2 tbsp fresh parsley
  • 2 tsp balsamic vinegar
  • 1 can Portofino albacore tuna packed in extra virgin olive oil, undrained
  • 1 can low sodium white beans, drained and rinsed
  • 1/3 cup crumbled feta cheese

Instructions

  1. Preheat oven to 350F.
  2. Slice zucchinis in half lengthwise. Use a spoon to scoop out the flesh and seeds, leaving ~1/4 inch thick edges. Save the zucchini flesh.
  3. Place zucchini halves skin side down in a large baking dish. Drizzle with 2 tsp olive oil and a shake of salt and pepper. Bake for 25-30 minutes, until zucchini is fork tender.
  4. While zucchini bakes, prepare the filling. Add remaining 1 tbsp olive oil to a frying pan over medium heat.
  5. Add onion plus a shake of salt and pepper. Cook for 2-3 minutes until onion is translucent.
  6. Add garlic and Italian seasoning. Stir and cook for another 1-2 minutes.
  7. Stir in tomatoes and reserved zucchini flesh. Reduce heat a little, and cook until tomatoes are cooked down, about 10 minutes.
  8. Transfer mixture to a bowl, then stir in white beans, tuna, and feta cheese. 
  9. Remove zucchini from oven. Spoon filling into each zucchini half. Enjoy immediately.

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Mediterranean Stuffed Zucchini - Daisybeet

Thank you Portofino Tuna for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.