Mediterranean Stuffed Zucchini

Zucchini (courgette) is part of the summer squash family (developed in Italy) and is a good source of dietary fiber as well as vitamins C and A. The zucchini is quite versatile served as a vegetable but it can also be used in breads and desserts. Herbs are valued for flavor, scent, and medicinal qualities. A herb is typically the leafy green part on a plant while the spice refers to other parts of the plant such as seeds, bark, root etc. For thousands of years, herbs and spices have been used to help preserve foods and protect them from microbial contamination. For me, it’s their unique ability to enhance the meal by contributing to the flavor of the food we eat. Mint, one of my favorite herbs, is used not only in flavoring food but also found in toothpastes, tea, chewing gum, and mouthwashes to name a few. For medicinal purposes, mint is used to aid with digestion, relieve heartburn, nausea, anxiety, stomach cramps and much more.

Serves 6
adapted from H&H magazine

3 medium zucchinis
salt and pepper
olive oil
2/3 cup chickpeas, drained and rinsed
115g soft goat cheese
1/3 cup chopped walnuts
1/3 cup pitted and chopped kalamatta olives
2 teaspoons chopped mint
1 tablespoon chopped parsley (plus more for garnish)
1 teaspoon lemon zest

Preheat oven to 200c (400f) and preheat a baking sheet on the bottom rack. Cut zucchini in half lengthwise. With a small spoon or melon baller, scoop out seeds and flesh, leaving a 1/4″ wall. Place seeds and flesh in a bowl. Toss with a pinch of salt and set aside. Brush zucchini inside and out with olive oil, then season the insides with salt and pepper. Place the zucchinis cut-side down onto the hot baking sheet and bake 10 to 12 minutes until flesh has softened and skin appears slightly wrinkled. Remove from oven and flip over.

While the zucchinis are baking, squeeze the reserved zucchini-flesh mixture over the sink, then roughly shop. Place chickpeas in a large bowl and mash slightly with a fork (keep some whole). Add zucchini flesh, goat cheese, walnuts, olives, mint, parsley and lemon zest. Stir until combined. Divide filling evenly among zucchini halves, pressing mixture with a spoon and mounding extra filling on top. Bake for 15 to 20 minutes or until heated through and tops are slightly golden. Garnish with parsley. Serve warm or at room temperature.

The Culinary Chase’s Note: I love the way the mint compliments the goat cheese and olives. An easy recipe to make filled with goodness!


  1. The Curious Cat on June 13, 2011 at 16:17

    I love stuffed courgettes! And I love the photograph! xxx

  2. The Culinary Chase on June 13, 2011 at 17:58

    Thanks Curious! 🙂

  3. Simply Life on June 14, 2011 at 22:57

    oooh this looks incredible – great idea!

  4. The Culinary Chase on June 17, 2011 at 12:05

    Thanks Simply Life! 🙂