Mediterranean Zucchini Boats with California Ripe Olives


  • 4 zucchini squash
  • 2 roasted red bell peppers, diced
  • 2 cups garlic whole grain croutons
  • 1/4 cup sliced California Ripe Olives
  • 1/2 cup crumbled feta
  • Salt and Pepper
  • 2 tablespoons olive oil
  • 1 lemon, juiced


  1. Bring a medium-sized pot of water to a boil. Slice the ends off your zucchini and then slice them in half lengthwise. Place the zucchinis in the pot of boiling water and boil for 5 minutes. Remove from the water and pat dry.
  2. Scoop out the flesh of the zucchini leaving the sides to form a boat. I find it easiest to just remove the flesh with the seeds. Chop up the removed flesh and put it in a mixing bowl. Place the boats on a baking sheet.
  3. Combine the red bell peppers, croutons, olives, and feta in the mixing bowl with the zucchini flesh. Season with a little salt and pepper. Pour the olive oil and lemon juice over the mixture and stir.
  4. Scoop the mixture into the zucchini boats filling them as full as possible. You will probably have some leftover mixture which can be enjoyed by the spoonful.
  5. Place the stuffed zucchinis under a broiler for 3-5 minutes to brown it off and “melt” that feta.
  6. Remove from oven and serve hot!