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.
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.
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.
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
Breakfast for Dinner:
- Open-faced Zucchini Omelet with Tomato Sauce and Feta by Granny’s Down Home Sassy Southern Cooking
- Chocolate French Toast with Fresh Strawberry Sauce by Daily Dish Recipes
Breakfast for Dinner:
- Open-faced Zucchini Omelet with Red Bell Pepper and Feta by Granny’s Down Home Sassy Southern Cooking
- Chocolate French Toast with Fresh Strawberry Sauce by Daily Dish Recipes
- Polenta Lasagne by Blueberries and Blessings
- Spicy Korean Cheesesteak by Kimchi MOM
- Chorizo Mushroom Bites by La Cocina de Leslie
- Roasted Ratatouille Crêpes with Goat Cheese by Healthy.Delicious.
- Grilled Chicken and Veggie Pizza by Runner’s Tales
- Clay Pot Vegetable Stew by Hezzi-D’s Books and Cooks
- Grilled Reuben Pizza by Juanita’s Cocina
- Vegetarian Greek Stuffed Zucchini by The Messy Baker Blog
- Manchego, Fig and Bacon Flatbreads by The Girl in the Little Red Kitchen
- Kimchi Fried Rice by girlichef
- Gluten Free Mozzarella Pesto Pizza by No One Likes Crumbley Cookies
- Peppery Broccoli with Feta Cheese and Angel Hair Pasta by Hip Foodie Mom
- Chicken Artichoke Piccata by Sustainable Dad
- Reuben Tortilla Pinwheels by Home Cooking Memories
- Deli Style Turkey Reuben Pizza by In The Kitchen with KP
- Grilled Mahi Mahi with Garlic Caper Sauce by Family Foodie
Spectacular Sides and Salads:
- Curried Peas and Black Beans by Cindy’s Recipes and Writings
- Chopped Salad with Feta, Chickpeas, and Pita Croutons by Supper for a Steal
- A Summer Salad from Paris by Mama’s Blissful Bites
- Caprese Salad with Avocado by Ruffles & Truffles
Don’t Skip Desserts and Drinks:
- Three-Ingredient Pluot Crisp by Shockingly Delicious
- Stuffed Strawberry Dessert by Growing Up Gabel
- Vegan Chocolate Peanut-Butter No Bake Cookies by Killer Bunnies
- Warm Chocolate Cheesecake by That Skinny Chick Can Bake
- Turkish Pistachio and Apricot Bread by A Kitchen Hoor’s Adventures
- Sparkling Watermelon Lemonade by The Urban Mrs.
- Blueberry Crepes by Basic N Delicious
- Nectarine Upside-Down Cake by Magnolia Days
- Cannoli Strawberries by Foxes Love Lemons
- Gluten-Free Carrot Cupcakes by Ninja Baking
- Watermelon Basil Lemonade by Curious Cuisiniere
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.
- 4 zucchini
- 2 tbs. olive oil
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced red pepper
- 1/2 tsp. red pepper flakes
- 1 cup diced zucchini
- 2 cups diced portobello mushrooms
- 3 cloves garlic, minced
- 1/4 cup vegetable stock
- 1-14.5 oz. can diced tomatoes
- 1 tbs. tomato paste
- 1/4 tsp. oregano
- 1/2 tsp. Italian seasoning
- 1/3 cup diced kalamata olives
- 1/2 cup feta cheese
- 8 tsp. bread crumbs
- 8 tsp. parmesan cheese
- salt & pepper
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Slice the zucchini in half lengthwise. Using a paring knife, cut a 1/4-inch border around the flesh of the zucchini. Using a spoon, scoop out the flesh and seeds, leaving a shell about 1/4-inch thick. Reserve 1/2 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.
- 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.
- 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.
- 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.
- 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.
- Bake until the parmesan cheese is brown, about 15 minutes. Serve as a side dish or main course.
100 Comments on “Vegetarian Greek Stuffed Zucchini ~ #SundaySupper”
Awesome zucchini, Jennie. How wonderful, too, that you get to pluck them fresh!
Appreciate, too the great reminder about food prep =)
Pingback: Polenta Lasagne for #SundaySupper and a #Giveaway | Blueberries and Blessings
Pingback: Reuben Tortilla Pinwheels + GIVEAWAY #SundaySupper - Home Cooking Memories
Pingback: Sara Moulton: A Summer Salad from Paris #SundaySupper - Mama's Blissful Bites
Pingback: Nectarine Upside-Down Cake Recipe | Magnolia Days
How awesome that you used zucchini from your own garden–and used mushrooms to replace lamb and make this veggie! Brill!
Pingback: Grilled Reuben Pizza ~ @SaraMoulton Inspired #SundaySupper! | Juanita's Cocina
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.
Pingback: Spicy Korean Cheesesteak #SundaySupper #Giveaway
Pingback: Mahi Mahi with Garlic Caper Sauce — Family Foodie
I had my eye on this recipe too! I love that you made it meatless. Yummy!
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.
Yum yum yum! I love that you turned this dish into a vegetarian one – I am loving the ingredients stuffed inside! Sounds like perfection.
Thanks so much, Katie!
Pingback: Around the Family Table with @SaraMoulton #SundaySupper — Family Foodie
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.
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.
I’m SO glad it’s zucchini season…because I have tons to use!
Girl, you and me both. I can’t eat it quick enough.
I love zucchini and these look yummy in your tummy good! Thanks for stopping by.
Thanks so much, Debra!
Pingback: Manchego, Fig & Bacon Flatbreads #SundaySupper | The Girl in the Little Red Kitchen
Pingback: Deli Style Turkey Reuben Pizza #SundaySupper With @SaraMoulton - In The Kitchen With KP : In The Kitchen With KP
Very nice choice of recipe! I haven’t done a stuffed zucchini in ages… I always forget how good it is!
Thanks, Lauren! This is only my second attempt at stuffed zucchini. I really should make it more often. I love it!
Mushrooms make this such a fantastic veg option, without sacrificing any “meatiness”! They look amazing.
They really do, Heather. I didn’t miss the meat one bit. Thanks!
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!
Thanks, Amy! The filling really jazzes up the zucchini.
Great idea for when my garden zucchini start rolling in!
Pingback: Three-Ingredient Pluot Crisp — Shockingly Delicious
Pingback: Chicken Artichoke Piccata for #SundaySupper
I actually love this one! I saw something similar on Pinterest last week and really wanted to try it then.
Pingback: Chocolate French Toast with Fresh Srawberry Sauce | Daily Dish Recipes
What yummy zucchini boats! The filling sounds divine!!!
Thanks, Liz! It was really tasty. The salty olives really made the sauce delish.
I would make Peppery Broccoli with Angel Hair Pasta.
Absolutely love of the recipes you post! This is definitely a must try :)
Thank you so much, Dee. You are so sweet.
Pingback: Vegan Chocolate Peanut Butter No Bake Cookies Recipe | Killer Bunnies, Inc
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.
Thanks, Hezzi! You’re going to love it!
Roasted Ratatouille Crêpes with Goat Cheese
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?
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.
Pingback: Stuffed Strawberry Dessert #SundaySupper - Growing Up Gabel
This is amazing your own zucchinis and vegetarian all the way, Yum!
Thanks, Kathia! Home-grown veggies are so fresh.
I spent a summer in Athens, Greece eating all kinds of stuffed veggies and I’m sure this will take me back!
It really is a great way to jazz up a simple veggie. Thanks, Camille!
These zucchini are perfect my friend thank you for sharing them :)
What a delicious stuffing!
Choc Chip Uru
Zucchini is one of my favorite vegetables! I love all the veggies you used to stuff it. Such a great combination of flavors!
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 :)
I love your vegetarian stuffed zucchini boats. . yummmm!
Pingback: Grilled Chicken and Veggie Pizza for #SundaySupper - Runner's Tales
the chocolate pb cookies of course!
Spicy Korean Cheesesteak.
Looks great. Always looking for new ways to use zucchini.
I am too, Chris. As soon as I spotted the recipe, I knew I would be making it. Thanks!
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 :)
How cool, Shannon. Food donations are the best kind of donations. Thank you!
What a fun recipe!!!! I think I’d try this one, or the grilled reuben pizza. All the recipes look and sound so wonderful!
Diana, I’m craving that grilled reuben pizza, too. Nom!
Okay, I love zucchini, so you can totally just send the extra my way, mmmkay? These zucchini boats look amazing!
Do you think USPS will get it to you without destroying it ;) Thanks, Kim!
Pingback: Roasted Ratatouille Crêpes for #SundaySupper | Healthy. Delicious.
What a heavenly idea for zucchini! I’d love to have Sara’s cookbook. Thanks for the giveaway :)
This one! I’m about to be up to my ears in zucchini, so this is perfect!
Me too, Tracy. They’re growing faster than I can eat them. Thank you!
Pingback: BLUEBERRY CREPES #SundaySupper inspired by @SaraMoulton | Basic N Delicious
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 :)
I have zucchini growing faster than I can eat them. Thank you so much, Kelly!
This sounds so delicious and I love zucchini!
Such a great idea for stuffing zucchini! These look so scrumptious, Jennie!
I’d make the Chopped Salad with Feta, Chickpeas, and Pita Croutons.
The Grilled chicken and veggie pizza.
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.
You lucky duck, Linda! The perks of lending a helping hand. I hope you enjoy it.
This is such a great idea!
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.
Thanks, Stef! I thought so too. The hubs doesn’t much care for vegetarian dishes, but I love them.
I love stuffed zucchini and this greek version sounds spectacular. Yum!
I just happen to have gotten zucchini in my CSA box yesterday. I might make these for dinner!
Camilla, I hope you enjoy them! Thanks for visiting.
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.”
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.
The Kimchi fried rice sounds great!
Pingback: The Rebel Foodie - Thirty Vegetarian Recipes That Will Rock Your Summer - The Rebel Foodie
Pingback: 46 Sweet and Savory Zucchini Ideas - Crazy for Crust
Pingback: Sara Moulton's Chopped Salad with Feta, Chickpeas, and Pita Croutons for #SundaySupper | Supper for a Steal
Pingback: 75 must-try zucchini recipes | kojodesigns
Pingback: Cannoli Strawberries #SundaySupper - Foxes Loves Lemons
I’ve had this twice, once someone else made it, and the second time I made it. So delicious! I previously tried a different stuffed zucchini recipe, and it was blah, but this recipe is sooo flavorful. It is relatively labor intensive, but such a delicious outcome.
Pingback: Clay Pot Vegetable Stew #SundaySupper and a Giveaway! - Hezzi-D's Books and Cooks