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Vegetarisches Abendessen Mediterrane Gefüllte Zucchini

I cook this when I want calm, fresh flavor and little fuss. The zucchini turns tender, the filling stays bright, and the mix feels light. This meal fits a busy week and a quiet night. We eat. We smile. We go back for one more boat. The dish works for Vegetarisches Abendessen. It also sits well on a table of Vegetarisches Fingerfood. At lunch I pack two halves for Vegetarisches Mittagessen. Friends ask for the recipe, and I laugh, since the steps are simple and the taste feels sunny. Tomato meets olive. Feta meets herbs. Heat lifts the scent of oregano and lemon. That first bite brings soft zucchini, a salty edge, and clean acid. When I crave comfort, I make this like a gentle Vegetarisches Gulasch without meat. On cold nights I want Schnelles Vegetarisches Essen that still feels warm. In winter feasts it joins a Vegetarisches Weihnachtsmenü. For weeknight plans I save it under Rezepte Abendessen, and it never lets me down.
Arbeitszeit20 minutes
Koch-/Backzeit30 minutes
Gesamtzeit50 minutes
Kategorie: Vegetarian Dinner
Küche: Mediterranean
Stichwort: Gefüllte Zucchini, mediterrane rezepte, rezepte abendessen, Schnelles Vegetarisches Essen, vegetarisches abendessen, Vegetarisches Fingerfood, Vegetarisches Gulasch, Vegetarisches Mittagessen, Vegetarisches Weihnachtsmenü
Zutaten für : 4 servings
Autorin: Emilia

Zutaten

  • 4 medium zucchini
  • 2 tablespoons extra virgin olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup cherry tomatoes diced
  • 1/2 cup Kalamata olives pitted and chopped
  • 3/4 cup feta cheese crumbled
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin optional
  • 1 lemon zest and juice divided
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh basil chopped
  • 3 tablespoons fine breadcrumbs optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Anleitung

  1. Heat the oven to 200 C. Line a baking sheet with parchment.
  2. Trim zucchini. Halve lengthwise. Scoop the center with a spoon and chop the scooped flesh.
  3. Brush the halves with one tablespoon oil. Set on the sheet hollow side up.
  4. Warm the remaining oil in a skillet on medium. Add onion and cook until soft.
  5. Stir in garlic. Add chopped zucchini flesh and cook until most moisture lifts.
  6. Fold in tomatoes and olives. Cook two minutes. Take the pan off the heat.
  7. Add feta oregano and cumin. Stir so the cheese softens and clings.
  8. Mix in lemon zest half the lemon juice parsley and basil. Taste and season with salt and pepper.
  9. Fill each zucchini half with the warm mixture. Press gently. Top with breadcrumbs if using.
  10. Bake for 25 to 30 minutes until the halves feel tender and the tops look lightly golden.
  11. Finish with the remaining lemon juice and a pinch of herbs. Serve warm.

Tipps & Hinweise

Vegan swap use plant based feta or add two tablespoons nutritional yeast. Make it hearty stir in one cup cooked quinoa or bulgur to the filling. Make ahead stuff the halves and chill up to one day then bake. Air fryer bake at 180 C for 12 to 15 minutes until tender. Allergy note check olives and feta for brine ingredients if you avoid certain additives.