Follow these detailed steps to assemble and bake your perfect Stuffed Zucchini Mediterranean Style. The process is straightforward and broken down into three main stages: preparing the zucchini, creating the savory filling, and finally, assembling and baking to perfection.

Part 1: Preparing the Zucchini Boats

1. Preheat and Prep: Begin by preheating your oven to 400°F (200°C). Lightly grease a large baking dish or a rimmed baking sheet with a bit of olive oil or cooking spray.
2. Trim and Halve: Wash and dry your zucchini thoroughly. Trim off the top stem and the bottom end. Carefully slice each zucchini in half lengthwise, creating two long, equal pieces.
3. Create the Boats: Using a small spoon or a melon baller, gently scoop out the inner flesh of each zucchini half, leaving a sturdy border about 1/4 to 1/3 inch thick. This creates the “boat” that will hold the filling. Don’t discard the scooped-out zucchini flesh!
4. Chop the Zucchini Flesh: Finely chop about half of the scooped-out zucchini flesh. You can save the rest for another use (like adding to soups, frittatas, or pasta sauces). We will incorporate the chopped flesh into our filling to add extra vegetables and moisture, and to ensure nothing goes to waste.
5. Pre-Bake the Shells (Optional but Recommended): Place the hollowed-out zucchini shells cut-side-up in your prepared baking dish. Lightly brush the insides with a bit of olive oil and sprinkle with a pinch of salt. Bake them for 10-15 minutes. This step helps to soften the zucchini and starts the cooking process, preventing them from being too firm or watery in the final dish.

Part 2: Crafting the Mediterranean Filling

1. Sauté the Aromatics: While the zucchini shells are pre-baking, heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once the oil is shimmering, add the finely chopped yellow onion and sauté for 4-5 minutes, until it becomes soft and translucent.
2. Add Garlic and Beef: Add the minced garlic to the skillet and cook for another minute until it’s fragrant, being careful not to let it burn. Add the lean ground beef to the skillet. Use a wooden spoon or spatula to break the meat apart. Cook for 6-8 minutes, or until the beef is browned all over and cooked through. Drain any excess fat from the pan.
3. Incorporate Vegetables and Seasonings: Stir in the chopped zucchini flesh that you set aside earlier. Cook for 2-3 minutes until it softens slightly.
4. Add Tomatoes and Herbs: Add the drained diced tomatoes, dried oregano, chopped fresh parsley, the remaining salt, and freshly ground black pepper to the skillet. Stir everything together until well combined.
5. Simmer and Thicken: Reduce the heat to medium-low and let the mixture simmer for 5-7 minutes. This allows the flavors to meld together and the sauce to thicken slightly. Once done, remove the skillet from the heat.
6. Stir in the Feta: Gently fold in the crumbled feta cheese. The feta will soften slightly but should still hold its shape, providing delightful pockets of salty, tangy flavor in the final dish.

Part 3: Assembling and Baking

1. Fill the Zucchini Boats: Remove the pre-baked zucchini shells from the oven. Carefully spoon the beef and vegetable mixture evenly into each hollowed-out zucchini boat. Be generous and mound the filling slightly on top.
2. Top with Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the filling in each boat. The mozzarella will create a delicious, bubbly, and golden-brown crust.
3. Bake to Perfection: Place the baking dish back into the preheated 400°F (200°C) oven. Bake for 20-25 minutes, or until the zucchini is tender (easily pierced with a fork) and the cheese on top is melted, bubbly, and has started to turn a beautiful golden brown.
4. Rest and Garnish: Carefully remove the baking dish from the oven. Let the stuffed zucchini rest for at least 5 minutes. This allows them to set up slightly, making them easier to serve and allowing the flavors to settle. Garnish with a sprinkle of additional fresh parsley before serving for a pop of color and freshness.