Photo of Feta-and-Veggie  Stuffed Zucchini by WW

Feta-and-Veggie Stuffed Zucchini

PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Serve this Mediterranean-inspired vegetarian entree hot or at room temperature. It's delicious on its own or as a side dish with chicken or fish.


Uncooked zucchini

4 medium

Fresh tomato(es)

4 large, cored and finely chopped

Uncooked shallot(s)

2 medium, or 1 small onion, finely chopped

Fresh mushroom(s)

2 cup(s), finely chopped


2 Tbsp, fresh, minced

Table salt

½ tsp

Black pepper

¼ tsp

Reduced-fat feta cheese

1 oz, (about 1/4 cup), crumbled

Fat-free ranch salad dressing

8 Tbsp


  1. Slice zucchini in half lengthwise. In a large pot of boiling water, cook until tender, about 8 to 10 minutes. Drain well. Scoop out and discard pulp in center.
  2. Coat a large nonstick skillet with cooking spray. Add tomatoes, shallots or onion, and mushrooms. Cook over medium-high heat until pulpy, about 5 minutes. Stir in basil, salt and pepper.
  3. Generously spoon filling into 8 zucchini halves. Arrange 2 per plate.
  4. In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini. Yields 2 stuffed and dressed halves per serving.