Stuffed Zucchini with Feta and Cherry Tomatoes

When it comes to simple yet impressive meals, stuffed zucchini with feta and cherry tomatoes strikes the perfect balance between taste and elegance. This recipe combines the natural sweetness of zucchini with the creaminess of feta, the brightness of cherry tomatoes, and a subtle kick of spice — creating a wholesome and flavorful dish that works beautifully as a light main course or a stunning side.

Why You’ll Love This Recipe

Stuffed zucchini is versatile, nutritious, and incredibly satisfying. The hollowed-out zucchini acts as a natural vessel, letting you pack it with a delicious filling of fresh ingredients. Topped with melted mozzarella, each bite delivers a delightful combination of flavors and textures. It’s easy to prepare and makes for a gorgeous presentation at the dinner table.

Ingredients You’ll Need

Zucchini: The star of the dish — rich in vitamins and minerals while being naturally low in calories.
Feta cheese: Adds a creamy, slightly salty note to the filling.
Cherry tomatoes: Bring freshness and a pop of color.
Mozzarella: Creates a golden, bubbly topping that ties everything together.
Egg: Binds the filling and helps it hold its shape during baking.
Herbs and spices: Fresh parsley, salt, pepper, and chili flakes elevate the dish with bright, zesty flavor.

How to Make Stuffed Zucchini with Feta and Cherry Tomatoes

Hollow Out the Zucchini

Rather than cutting the zucchini in half lengthwise, this recipe hollows it out from the top. Using a spoon, carefully scoop out the flesh to create a deep cavity. This technique lets the zucchini hold more filling while keeping its shape for a more visually appealing result. Reserve about 2 tablespoons of the scooped flesh for the filling.

Prepare the Filling

In a mixing bowl, combine the chopped cherry tomatoes, diced feta, reserved zucchini flesh, fresh parsley, and the egg. Season with salt, pepper, and chili flakes, then mix thoroughly until everything is evenly combined. The result is a savory, colorful filling that’s as nutritious as it is delicious.

Stuff and Top

Spoon the filling generously into each hollowed zucchini, packing it in well. Finish with a layer of grated mozzarella on top for that irresistible cheesy crust.

Bake to Perfection

Place the stuffed zucchini on a baking tray lined with parchment paper. Bake at 200°C (392°F) for 30 to 40 minutes, until the zucchini is tender and the mozzarella is golden and bubbling.

Serve and Enjoy

Let the zucchini cool for a few minutes before serving. The finished dish delivers soft, sweet zucchini, a savory herby filling, and gloriously melted cheese in every bite.

Why This Recipe Works

The natural sweetness of zucchini pairs wonderfully with the salty tang of feta and the acidity of cherry tomatoes. A touch of chili flakes gives just enough heat to make the flavors pop, while the mozzarella adds a comforting, creamy layer that brings the whole dish together.

Tips for Success

Choose medium-sized zucchini: Larger ones take longer to cook, while smaller ones may not hold enough filling.
Use fresh herbs: Fresh parsley gives the best flavor, but basil or dill also work well for a different twist.
Customize the filling: Feel free to add minced garlic, diced bell pepper, or cooked quinoa for extra texture and nutrition.
Don’t overbake: Check the zucchini around the 30-minute mark — it should be tender but still hold its shape, not mushy.

Variations

Vegan version: Replace the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) and skip the mozzarella, or use a vegan cheese alternative.
Protein-packed: Mix in cooked ground beef, turkey, or chicken for a heartier, more filling meal.
Grain boost: Stir in cooked quinoa, rice, or couscous for extra substance and texture.
Herb swap: Try dill, basil, or oregano instead of parsley to change the flavor profile.
Cheese lovers: Swap feta for goat cheese, ricotta, or cream cheese for a different but equally delicious result.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap each zucchini individually in foil or plastic wrap, then place in a freezer-safe container for up to 2 months.
Reheating: Warm refrigerated zucchini in a preheated oven at 180°C (350°F) for 10 to 15 minutes. If frozen, thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make this ahead of time? Yes — prepare and stuff the zucchini, then cover and refrigerate. Bake fresh when ready to serve for the best results.

What if I don’t have feta? Goat cheese, ricotta, or shredded Parmesan all work well as substitutes, each bringing a slightly different flavor.

Can I use yellow squash instead of zucchini? Absolutely — yellow squash is a great alternative and works just as well in this recipe.

Is this suitable for a low-carb or keto diet? Yes, it’s naturally low in carbs. Simply skip or swap the mozzarella for a keto-friendly cheese if needed.

Recipe

Prep time: 15 minutes | Cook time: 40 minutes | Total: 55 minutes | Servings: 2

Ingredients

2 medium zucchini
1 egg
4 cherry tomatoes, finely chopped
50 g feta cheese, diced
2 tbsp fresh parsley, chopped
2 tbsp reserved zucchini flesh
4 tbsp mozzarella, grated
Salt, pepper, and chili flakes to taste

Instructions

Preheat the oven to 200°C (392°F). Wash the zucchini and trim the ends. Cut off the top of each one, then scoop out the flesh with a spoon to create a deep cavity. Reserve 2 tablespoons of the flesh.
In a mixing bowl, combine the cherry tomatoes, feta, reserved zucchini flesh, parsley, and egg. Season with salt, pepper, and chili flakes. Mix well until evenly combined.
Spoon the filling generously into each hollowed zucchini. Top with grated mozzarella.
Place on a parchment-lined baking tray and bake for 30 to 40 minutes, until the zucchini is tender and the cheese is golden and bubbly.
Allow to cool slightly before serving.

Nutrition (per serving)

Calories: 250 kcal

This stuffed zucchini recipe is more than just a meal — it’s a celebration of fresh, wholesome ingredients that feel indulgent yet nourishing. Whether you’re cooking a relaxed weeknight dinner or something to impress guests, serve it alongside a crisp green salad or a slice of crusty bread for a complete and satisfying plate.