Walnut and Feta Stuffed Zucchini

Elevate your next meal with this Walnut and Feta Stuffed Zucchini recipe, a Mediterranean-inspired delight that's as nutritious as it is flavorful. Tender zucchini “boats” are filled with a savory blend of toasted walnuts, creamy feta cheese, breadcrumbs, and aromatic herbs like oregano and parsley, all brightened by a touch of lemon zest. The slight crunch of the walnuts perfectly complements the creamy filling, while the zucchini adds a light and wholesome base. Baked to golden perfection in under an hour, this dish is perfect as a vegetarian main course or an elegant side. Simple yet sophisticated, it’s a crowd-pleaser that celebrates fresh ingredients and bold flavors.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 100 grams walnuts
• 150 grams feta cheese
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 small onion
• 2 tablespoons parsley
• 1 teaspoon oregano, dried
• 50 grams breadcrumbs
• 0.5 teaspoons black pepper
• 0.5 teaspoons salt
• 1 teaspoon lemon zest

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it with olive oil.

Step 2

Wash the zucchinis and slice them in half lengthwise. Using a spoon, scoop out the middle of each zucchini half, creating a hollow boat-like shape. Reserve the scooped-out flesh and finely chop it.

Step 3

In a dry skillet over medium heat, toast the walnuts for 3-4 minutes, stirring frequently, until fragrant. Remove from heat, let cool slightly, and then roughly chop.

Step 4

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute more, until fragrant.

Step 5

Stir in the reserved chopped zucchini flesh, oregano, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until the mixture softens and any released liquid evaporates.

Step 6

Remove the skillet from heat and transfer the mixture to a large bowl. Add the toasted walnuts, crumbled feta cheese, breadcrumbs, parsley, and lemon zest. Mix well to combine.

Step 7

Place the hollowed-out zucchini halves onto the prepared baking dish and brush the outsides lightly with the remaining 1 tablespoon of olive oil.

Step 8

Divide the walnut and feta mixture evenly between the zucchini halves, pressing it gently into each boat.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the filling is golden on top.

Step 10

Remove from oven, let cool slightly, and serve warm. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1242.2g)

Amount per serving	% Daily Value*
Calories	1840.4

Total Fat 130.7g	0%
Saturated Fat 31.6g	0%
Polyunsaturated Fat 51.4g
Cholesterol 133.5mg	0%
Sodium 11161.2mg	0%
Total Carbohydrate 132.2g	0%
Dietary Fiber 17.6g	0%
Total Sugars 66.0g
Protein 53.8g	0%

Vitamin D 24IU	0%
Calcium 1043.8mg	0%
Iron 10.2mg	0%
Potassium 2511.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 11.2%

Carbs: 27.5%