Mediterranean Stuffed Zucchini with Feta-Pepper Sauce

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Mediterranean Stuffed Zucchini with Feta-Pepper Sauce 1Because of the holiday, laziness, and the brilliant idea of making grilled peanut butter-bacon-maple-banana sandwiches, I didn’t eat very healthily last week. By the time the weekend rolled around and it was time to plan my meals for this week, I was feeling pretty gross and in need of some extra-healthy, fresh meals. This one totally hit the spot.

I was inspired by Ana Sortun’s recipe in the July issue of Food and Wine. I bought this magazine on impulse and it’s amazing – I flagged about half of it! Is it always this great, or was this just a particularly awesome issue? Anyway, the dish was everything I was hoping ti would be – light, flavorful, and loaded with fresh vegetables and herbs.  It was also really filling! I made 6 servings because I was nervous that 1 wouldn’t be satisfying, but I could barely finish my plate.

Mediterranean Stuffed Zucchini with Feta-Pepper Sauce 2

On the side, I served orzo tossed with the juice of half a lemon and some wilted escarole (spinach would have been better, but I didn’t have any) and some marinated olives from mezzeta. I saw these at the store an figured I’d give them a try because I liked their Napa Valley Bistro pasta sauce so much (I tried the second one baked with some stuffed shells and it was amazing! I feel bad giving a lukewarm review to the first one I tried – baking this sauce is the way to go!). The olives are wonderful! Perfect for snacking. It’s a nice mix of green, niçoise, and kalamata olives marinated in Merlot and spices like rosemary and garlic. Yum!

Mediterranean Stuffed Zucchini with Feta-Pepper Sauce 3

Mediterranean Stuffed Zucchini with Feta-Pepper Sauce
Inspired by Shrimp-and-Feta Stuffed Zucchini,  July 2009 Food and Wine

  • 1 Tbs olive oil
  • 1 white onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 fennel bulb, chopped
  • 3 cloves garlic, minced
  • 4 plum tomatoes, chopped
  • 1 tsp crushed red pepper
  • salt and pepper
  • 1/2 pound peeled and deveined shrimp, chopped
  • 1 palmfull each fresh dill and mint
  • 6 zucchini, halved lengthwise
  • 1/4 cup bread crumbs

For sauce:

  • 1 Hungarian wax pepper, chopped (can sub banana peppers)
  • 1/2 cup feta
  • 1/4 cup milk

Preheat oven to 425.

Meanwhile, heat oil in a large skillet. Add onion, pepper, fennel, and garlic and cook until softened. Add tomato and crushed red pepper. Cook, stirring frequently, until the mixture resembles a chunky sauce. Remove from heat. Add salt, pepper, shrimp, dill, and mint.

Use a spoon to scoop out the seeds from the zucchini, forming a hollowed out “boat.” Season with salt and pepper and stuff with filling. Bake for 20 minutes. Sprinkle with breadcrumbs and cook another 5 minutes.

While the zucchini bakes, prepare the sauce: Sautee peppers in a skillet (I reused the one from the filling) until softened. Remove skillet from heat and stir in cheese and milk. Continue to stir until milk thickens and a very thick sauce is formed. Transfer to a dish. Serve alongside zucchini.

Serves 6.


I am submitting this post to this week’s BSI (Blogger’s Secret Ingredient) hosted by Zoe!


If you missed my earlier announcement, I’m a semi-finalist in a recipe contest and I would really appreciate your vote. If you’d like to vote for my Mexican cannolis (pretty please?), you can do so HERE. Mediterranean Stuffed Zucchini with Feta-Pepper Sauce 4

By on July 7th, 2009

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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13 thoughts on “Mediterranean Stuffed Zucchini with Feta-Pepper Sauce”

  1. These look delicious. A great contribution for feta.

    Your cannolis look like winners to me. I voted and I hope everyone else does too. Good luck.


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