The Messy Baker Blog

Vegetarian Greek Stuffed Zucchini ~ #SundaySupper

Happy Sunday! The #SundaySupper crew is celebrating supper around the family table with Sara Moulton this week. We’re making Sara-inspired recipes to celebrate her visit.

I have Sara’s newest cookbook, Everyday Family Meals. It’s full of delicious recipes that range from Sunday supper to quick weekly meals. It’s a big, thick, beautiful book. I must have thumbed through the glossy pages a dozen times.

It took me several passes through the book before I finally settled on a recipe. Since my mom and I are growing zucchini this season, and I have more zucchini than I know what to do with, I decided to put a spin on Sara’s Greek stuffed zucchini. Instead of using lamb, I’m using portobello mushrooms and making a vegetarian Greek stuffed zucchini recipe.

Vegetarian Greek Stuffed Zucchini | www.themessybakerblog.com-7769

The veggie filling is rich and earthy. The meaty flavor the mushrooms paired with the sweet carrots and onions is just delicious. Add the salty onions and feta to the mix and it’s just heavenly.

I had a little filling left over, so I grabbed a spoon and ate it directly from the saute pan. I couldn’t resist the earthy aroma any longer; I had to dig in.

The filling would also be great in your morning omelet or ladled over a bed of spaghetti.

Vegetarian Greek Stuffed Zucchini | www.themessybakerblog.com-7768

I highly recommend preparing all of your chopped veggies before you start the cooking process. It will make your life easier when it comes time to quickly throw your ingredients in the sauté pan. I always chop everything and open my cans before cooking; otherwise, my kitchen is a major disaster area when I’m finished. Just chop everything and leave it right on your cutting board until you’re ready to use it.

You can eat this as main course or serve it as a side dish. Squirrel considers this recipe a side dish since it’s meatless. I, on the other hand, scarfed two of these down and made a meal out of it. Either way, they’re delicious.

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Want to win your own copy of Sara Moulton’s Everyday Family Meals? I thought you might.

We are so excited to share recipes from Sara Moulton’s Everyday Family Dinners with all of you. Join the chat and follow the bloggers listed below. Selected bloggers will be giving away a copy of this must have cookbook.

Follow Sara Moulton and her recipes on www.saramoulton.com | Facebook |Twitter

Sunday Supper

Breakfast for Dinner:

Breakfast for Dinner:

Family Dinners:

Spectacular Sides and Salads:

Don’t Skip Desserts and Drinks:

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Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

For the giveaway:  The giveaway is for one copy of Sara Moulton’s Everyday Family Meals. The giveaway is for U.S. residents only and will run from Sunday , July 7th to Saturday, July 13th. The winner will be chosen at random draw and will be notified via email. The winner will have 2 days to respond before another winner is chosen.

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4.8 from 4 reviews

Vegetarian Greek Stuffed Zucchini
 
Prep time
Cook time
Total time
 
Inspired by Sara Moulton
Author:
Recipe type: Vegetarian, Side Dish
Serves: 8
Ingredients
  • 4 zucchini
  • 2 tbs. olive oil
  • 1 cup diced onion
  • ½ cup diced carrot
  • ½ cup diced red pepper
  • ½ tsp. red pepper flakes
  • 1 cup diced zucchini
  • 2 cups diced portobello mushrooms
  • 3 cloves garlic, minced
  • ¼ cup vegetable stock
  • 1-14.5 oz. can diced tomatoes
  • 1 tbs. tomato paste
  • ¼ tsp. oregano
  • ½ tsp. Italian seasoning
  • ⅓ cup diced kalamata olives
  • ½ cup feta cheese
  • 8 tsp. bread crumbs
  • 8 tsp. parmesan cheese
  • salt & pepper
Instructions
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
  2. Slice the zucchini in half lengthwise. Using a paring knife, cut a ¼-inch border around the flesh of the zucchini. Using a spoon, scoop out the flesh and seeds, leaving a shell about ¼-inch thick. Reserve ½ cup of diced flesh. Arrange the shells cut side up on an oiled baking sheet. Sprinkle with salt and pepper and bake until slightly softened, about 10 minutes. Remove from the oven and flip over to let any juices drain out. Cool.
  3. Heat 2 tbs. of olive oil in a large saute pan over medium heat. Add onions, red pepper, carrots, red pepper flakes, and a generous pinch of salt and pepper. Saute, stirring occasionally, until the veggies are tender, about 4 minutes.
  4. Stir in the reserved zucchini; saute for 1 minute. Add a splash of olive oil and the portobello mushrooms. Saute until the mushrooms are brown and tender, about 3 minutes (do not add salt while the mushrooms are cooking). Stir in the garlic and cook for an additional 2 minutes, stirring occasionally.
  5. Deglaze the pan with the vegetable stock. Turn the heat down to medium low. Add the tomatoes and their juices, tomato paste, oregano, Italian seasoning, and a generous pinch of salt and pepper. Simmer, stirring occasionally, for 10 minutes. By this time, the mixture should be thick.
  6. Take the mixture off of the heat and stir in the kalamata olives and feta cheese. Fill each shell with the veggie mixture. Top with a teaspoon of parmesan cheese and bread crumbs. Drizzle with a little olive oil.
  7. Bake until the parmesan cheese is brown, about 15 minutes. Serve as a side dish or main course.

 

   

98 Responses to “Vegetarian Greek Stuffed Zucchini ~ #SundaySupper”

  1. #
    1
    The Ninja Baker — July 7, 2013 at 5:38 am

    Awesome zucchini, Jennie. How wonderful, too, that you get to pluck them fresh!

    Appreciate, too the great reminder about food prep =)

    Happy Sunday!

    Reply

  2. #
    2
    Kayle (The Cooking Actress) — July 7, 2013 at 8:38 am

    How awesome that you used zucchini from your own garden–and used mushrooms to replace lamb and make this veggie! Brill!

    Reply

  3. #
    3
    Renee — July 7, 2013 at 8:49 am

    Send the extra zucchini my way! I love it and can’t wait to try this stuffed version. I can see it being a regular for our dinner.

    Reply

  4. #
    4
    Lane @ Supper for a Steal — July 7, 2013 at 9:36 am

    I had my eye on this recipe too! I love that you made it meatless. Yummy!

    Reply

    • Jennie replied July 8th, 2013 at 3:35 pm

      Thanks, Lane. I love that it’s meatless, too. Don’t get me wrong, I love a big, juicy steak. But I also love a good veggie dish.

      Reply

  5. #
    5
    Katie — July 7, 2013 at 9:58 am

    Yum yum yum! I love that you turned this dish into a vegetarian one – I am loving the ingredients stuffed inside! Sounds like perfection.

    Reply

    • Jennie replied July 8th, 2013 at 3:34 pm

      Thanks so much, Katie!

      Reply

  6. #
    6
    Shannon — July 7, 2013 at 10:05 am

    So many wonderful recipes to choose from…I am a dessert type of person and trying to make healthier treats. I would love to try to make the Vegan Chocolate Peanut-Butter No Bake Cookies.

    Reply

    • Jennie replied July 8th, 2013 at 3:12 pm

      Shannon, you’re a girl that knows my heart. I’m a dessert lover, too. Always have been. Those cookies sound amazing, and no-bake is even better.

      Reply

  7. #
    7
    Jen @JuanitasCocina — July 7, 2013 at 10:23 am

    I’m SO glad it’s zucchini season…because I have tons to use!

    Reply

    • Jennie replied July 8th, 2013 at 3:11 pm

      Girl, you and me both. I can’t eat it quick enough.

      Reply

  8. #
    8
    DEBRA ELLIOTT — July 7, 2013 at 10:33 am

    I love zucchini and these look yummy in your tummy good! Thanks for stopping by.

    Reply

    • Jennie replied July 8th, 2013 at 3:11 pm

      Thanks so much, Debra!

      Reply

  9. #
    9
    Lauren @ Healthy Delicious — July 7, 2013 at 10:40 am

    Very nice choice of recipe! I haven’t done a stuffed zucchini in ages… I always forget how good it is!

    Reply

    • Jennie replied July 8th, 2013 at 3:09 pm

      Thanks, Lauren! This is only my second attempt at stuffed zucchini. I really should make it more often. I love it!

      Reply

  10. #
    10
    Heather @girlichef — July 7, 2013 at 10:44 am

    Mushrooms make this such a fantastic veg option, without sacrificing any “meatiness”! They look amazing.

    Reply

    • Jennie replied July 8th, 2013 at 3:07 pm

      They really do, Heather. I didn’t miss the meat one bit. Thanks!

      Reply

  11. #
    11
    Amy Kim (@kimchi_mom) — July 7, 2013 at 11:04 am

    I couldn’t wait for this post as soon as I saw a photo of this earlier this week! Bravo and a great way to use up the summer zucchini harvest!

    Reply

    • Jennie replied July 8th, 2013 at 3:06 pm

      Thanks, Amy! The filling really jazzes up the zucchini.

      Reply

  12. #
    12
    Cindys Recipes and Writings — July 7, 2013 at 11:05 am

    Great idea for when my garden zucchini start rolling in!

    Reply

  13. #
    13
    Jamie (Mama.Mommy.Mom.) — July 7, 2013 at 11:54 am

    I actually love this one! I saw something similar on Pinterest last week and really wanted to try it then.

    Reply

  14. #
    14
    Liz — July 7, 2013 at 12:07 pm

    What yummy zucchini boats! The filling sounds divine!!!

    Reply

    • Jennie replied July 8th, 2013 at 3:05 pm

      Thanks, Liz! It was really tasty. The salty olives really made the sauce delish.

      Reply

  15. #
    15
    Carol Yemola — July 7, 2013 at 12:51 pm

    I would make Peppery Broccoli with Angel Hair Pasta.

    Reply

  16. #
    16
    Dee Schwark — July 7, 2013 at 12:52 pm

    Absolutely love of the recipes you post! This is definitely a must try :)

    Reply

    • Jennie replied July 8th, 2013 at 3:04 pm

      Thank you so much, Dee. You are so sweet.

      Reply

  17. #
    17
    Hezzi-D — July 7, 2013 at 2:07 pm

    WOW! That’s a heck of a vegetarian stuffing in those zucchini! It sounds incredible. I love stuffed zucchini, I’m going to have to try this one soon.

    Reply

    • Jennie replied July 8th, 2013 at 3:04 pm

      Thanks, Hezzi! You’re going to love it!

      Reply

  18. #
    18
    Margot C — July 7, 2013 at 2:51 pm

    Roasted Ratatouille Crêpes with Goat Cheese
    by Healthy.Delicious.

    Reply

  19. #
    19
    Lori @ Foxes Love Lemons — July 7, 2013 at 3:49 pm

    Jennie, this looks just amazing. I’ve been wanting to try making stuffed zucchini for several years now, and this just pushed me over the edge. Do you think this would be OK served at room temp for a party, or should it be right out of the oven?

    Reply

    • Jennie replied July 8th, 2013 at 2:58 pm

      Lori, I waited to eat them after I photographed them, so they were on the cooler side. They were still just as yummy. You could even slice them thick and hollow them out slightly before filling for a bite-size appetizer.

      Reply

  20. #
    20
    kathia Rodriguez — July 7, 2013 at 4:04 pm

    This is amazing your own zucchinis and vegetarian all the way, Yum!

    Reply

    • Jennie replied July 8th, 2013 at 2:56 pm

      Thanks, Kathia! Home-grown veggies are so fresh.

      Reply

  21. #
    21
    Camille — July 7, 2013 at 5:11 pm

    I spent a summer in Athens, Greece eating all kinds of stuffed veggies and I’m sure this will take me back!

    Reply

    • Jennie replied July 8th, 2013 at 2:56 pm

      It really is a great way to jazz up a simple veggie. Thanks, Camille!

      Reply

  22. #
    22
    CCU — July 7, 2013 at 5:24 pm

    These zucchini are perfect my friend thank you for sharing them :)
    What a delicious stuffing!

    Cheers
    Choc Chip Uru

    Reply

    • Jennie replied July 8th, 2013 at 2:55 pm

      Thanks, Uru!

      Reply

  23. #
    23
    Family Foodie — July 7, 2013 at 5:35 pm

    Zucchini is one of my favorite vegetables! I love all the veggies you used to stuff it. Such a great combination of flavors!

    Reply

    • Jennie replied July 8th, 2013 at 2:55 pm

      Thanks, Isabel. I love it, too. And thank goodness I do, because I have more than I know what to do with. Need some zucchini :)

      Reply

  24. #
    24
    Alice @ Hip Foodie Mom — July 7, 2013 at 6:33 pm

    Oh Jennie!
    I love your vegetarian stuffed zucchini boats. . yummmm!

    Reply

    • Jennie replied July 8th, 2013 at 2:54 pm

      Thanks, Alice!

      Reply

  25. #
    25
    sarah — July 7, 2013 at 8:51 pm

    the chocolate pb cookies of course!

    Reply

  26. #
    26
    Gianna — July 7, 2013 at 9:04 pm

    Spicy Korean Cheesesteak.

    Reply

  27. #
    27
    Chris Baccus — July 7, 2013 at 10:22 pm

    Looks great. Always looking for new ways to use zucchini.

    Reply

    • Jennie replied July 8th, 2013 at 2:54 pm

      I am too, Chris. As soon as I spotted the recipe, I knew I would be making it. Thanks!

      Reply

  28. #
    28
    Shannon R — July 7, 2013 at 11:04 pm

    I’m not a zucchini fan, but everyone around me always donates their bumper crop. I think stuffing them would be a great idea since there would be a lot more flavour involved. I’m going to try these flavours next time I get a porch delivery for sure :)

    Reply

    • Jennie replied July 8th, 2013 at 2:53 pm

      How cool, Shannon. Food donations are the best kind of donations. Thank you!

      Reply

  29. #
    29
    Diana @EatMoveShine — July 8, 2013 at 7:44 am

    What a fun recipe!!!! I think I’d try this one, or the grilled reuben pizza. All the recipes look and sound so wonderful!

    Reply

    • Jennie replied July 8th, 2013 at 2:53 pm

      Diana, I’m craving that grilled reuben pizza, too. Nom!

      Reply

  30. #
    30
    Kim@Treats & Trinkets — July 8, 2013 at 9:50 am

    Okay, I love zucchini, so you can totally just send the extra my way, mmmkay? These zucchini boats look amazing!

    Reply

    • Jennie replied July 8th, 2013 at 2:52 pm

      Do you think USPS will get it to you without destroying it ;) Thanks, Kim!

      Reply

  31. #
    31
    Valerie @ From Valerie's Kitchen — July 8, 2013 at 12:30 pm

    What a heavenly idea for zucchini! I’d love to have Sara’s cookbook. Thanks for the giveaway :)

    Reply

    • Jennie replied July 8th, 2013 at 2:52 pm

      Thanks, Valerie!

      Reply

  32. #
    32
    Tracy — July 8, 2013 at 1:46 pm

    This one! I’m about to be up to my ears in zucchini, so this is perfect!

    Reply

    • Jennie replied July 8th, 2013 at 2:51 pm

      Me too, Tracy. They’re growing faster than I can eat them. Thank you!

      Reply

  33. #
    33
    Kelly — July 8, 2013 at 2:17 pm

    This stuffed zucchini looks amazing Jennie! I love zucchini and how wonderful you get to use some from your garden :) The stuffing looks and sounds amazing! I could eat that by the spoonful too. Yum, everything looks fabulous :)

    Reply

    • Jennie replied July 8th, 2013 at 2:50 pm

      I have zucchini growing faster than I can eat them. Thank you so much, Kelly!

      Reply

  34. #
    34
    Anita at Hungry Couple — July 8, 2013 at 3:29 pm

    This sounds so delicious and I love zucchini!

    Reply

  35. #
    35
    Georgia @ The Comfort of Cooking — July 8, 2013 at 6:34 pm

    Such a great idea for stuffing zucchini! These look so scrumptious, Jennie!

    Reply

    • Jennie replied July 11th, 2013 at 11:47 am

      Thanks, Georgia!

      Reply

  36. #
    36
    Meryl — July 8, 2013 at 9:06 pm

    I’d make the Chopped Salad with Feta, Chickpeas, and Pita Croutons.

    Reply

  37. #
    37
    Lou — July 8, 2013 at 9:07 pm

    The Grilled chicken and veggie pizza.

    Reply

  38. #
    38
    Linda S. — July 8, 2013 at 11:07 pm

    I’d try this recipe…I have a zucchini from my neighbor’s garden…my bonus for watering their plants while they were away. This recipe sounds perfect for that.

    Reply

    • Jennie replied July 11th, 2013 at 11:47 am

      You lucky duck, Linda! The perks of lending a helping hand. I hope you enjoy it.

      Reply

  39. #
    39
    steph@stephsbitebybite — July 9, 2013 at 9:53 am

    This is such a great idea!

    Reply

    • Jennie replied July 11th, 2013 at 11:46 am

      Thanks, Steph!

      Reply

  40. #
    40
    Stefanie @ Sarcastic Cooking — July 10, 2013 at 11:24 am

    I love that you used mushrooms instead of lamb. I think that keeps this dish light and summery! Your husband is so like mine, he would be asking, “so what else is for dinner” I would be happy having a few of these for dinner, so good.

    Reply

    • Jennie replied July 11th, 2013 at 11:46 am

      Thanks, Stef! I thought so too. The hubs doesn’t much care for vegetarian dishes, but I love them.

      Reply

  41. #
    41
    Kate | Food Babbles — July 10, 2013 at 3:22 pm

    I love stuffed zucchini and this greek version sounds spectacular. Yum!

    Reply

    • Jennie replied July 11th, 2013 at 11:46 am

      Thanks, Kate!

      Reply

  42. #
    42
    Camilla @ Culinary Adventures — July 10, 2013 at 3:25 pm

    I just happen to have gotten zucchini in my CSA box yesterday. I might make these for dinner!

    Reply

    • Jennie replied July 11th, 2013 at 11:46 am

      Camilla, I hope you enjoy them! Thanks for visiting.

      Reply

  43. #
    43
    Jessica — July 11, 2013 at 12:13 am

    Sounds great – but I’m scratching my head as to how in the world this is billed as a vegetarian recipe when it calls for chicken broth! I’ll be subbing vegetable stock and will surely enjoy it, but Ms. Moulton in all of her culinary wisdom has made a huge error in calling this “vegetarian.”

    Reply

    • Jennie replied July 11th, 2013 at 11:45 am

      Hi Jessica! Thank you so much for visiting. I can see why you were scratching your head. I made a mistake and typed chicken stock when I meant to type vegetable stock. I had it written down right in my notebook and copied it wrong. Thank you so much for bringing this to my attention. I corrected the recipe.

      Reply

  44. #
    44
    Hannah J — July 12, 2013 at 11:44 am

    The Kimchi fried rice sounds great!

    Reply

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