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.


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.

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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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Vegetarian Greek Stuffed Zucchini
Recipe Type: Vegetarian, Side Dish
Author: Jennie
Prep time:
Cook time:
Total time:
Serves: 8
Inspired by Sara Moulton
  • 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
  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 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.
  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.