18 Simple Easy Mediterranean Recipes Delicious

Dive into the vibrant flavors of the Mediterranean with our collection of 18 Simple & Easy Mediterranean Recipes that promise to delight your taste buds without keeping you in the kitchen all day. Perfect for busy weeknights or leisurely weekends, these dishes are a breeze to whip up, packed with fresh ingredients, and bursting with the sunny, hearty flavors you love. Let's make dinner something to look forward to!

Garlic Lemon Chicken with Olives

This Garlic Lemon Chicken with Olives is a zesty, flavorful dish that brings a Mediterranean vibe to your dinner table with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/2 cup pitted green olives, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant.
4. Stir in the lemon juice, lemon zest, sliced olives, salt, black pepper, and dried oregano. Cook for another minute.
5. Return the chicken to the skillet. Pour in the chicken broth, bringing the mixture to a simmer.
6. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through.

The combination of tangy lemon and briny olives creates a bright, bold flavor that perfectly complements the tender chicken.

Tip: For an extra burst of flavor, garnish with fresh parsley before serving.

Mediterranean Quinoa Salad

Bright, flavorful, and packed with protein, this Mediterranean Quinoa Salad is a vibrant dish that brings the sunny flavors of the Mediterranean right to your table.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let cool.
2. In a large bowl, combine the cooled quinoa, cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper. Pour over the quinoa mixture and toss gently to combine.
4. Refrigerate for at least 30 minutes to allow the flavors to meld together before serving.

The crunch of fresh vegetables against the creamy feta and hearty quinoa makes every bite a delightful contrast of textures.

Tip: For an extra burst of flavor, add a handful of chopped fresh parsley or mint before serving.

Easy Greek Salad with Feta

This Easy Greek Salad with Feta is a refreshing, vibrant dish that brings the flavors of the Mediterranean right to your table in no time.

Ingredients

• 1 large cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 green bell pepper, diced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cucumber, cherry tomatoes, red onion, green bell pepper, and Kalamata olives.
2. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle the crumbled feta cheese over the top of the salad.
5. Serve immediately or let it sit for 10 minutes to allow the flavors to meld together.

The crunch of fresh vegetables paired with the creamy feta and tangy dressing makes this salad a standout dish that’s perfect for any occasion.

Tip: For an extra burst of flavor, add a sprinkle of fresh oregano or a squeeze of lemon juice before serving.

Roasted Red Pepper Hummus

This Roasted Red Pepper Hummus is a vibrant twist on the classic, blending smoky sweetness with creamy chickpeas for a dip that’s as beautiful as it is delicious.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup roasted red peppers, drained
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp olive oil
• 2-3 tbsp water (as needed for consistency)

Instructions

1. In a food processor, combine the chickpeas, roasted red peppers, tahini, lemon juice, minced garlic, ground cumin, and salt. Process until smooth.
2. With the processor running, slowly drizzle in the olive oil until the hummus is creamy and well blended.
3. If the hummus is too thick, add water, one tablespoon at a time, until you reach your desired consistency.
4. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil before serving.

The smoky flavor of the roasted red peppers pairs perfectly with the earthy chickpeas, creating a hummus that’s irresistibly smooth and packed with flavor.

Tip: For an extra smoky flavor, try roasting your own red peppers instead of using jarred ones.

Mediterranean Lentil Soup

Warm up with this hearty Mediterranean Lentil Soup, a comforting bowl packed with flavors that transport you straight to the sunny coasts of the Mediterranean.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic, cumin, smoked paprika, and red pepper flakes, cooking for 1 minute until fragrant.
3. Add the lentils, vegetable broth, diced tomatoes, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until lentils are tender.
4. Remove the bay leaf and stir in the lemon juice and parsley. Taste and adjust seasoning if necessary.

The lemon juice adds a bright finish that perfectly balances the earthy lentils and smoky spices, making every spoonful a delight.

Tip: For a creamier texture, blend half the soup before adding the lemon juice and parsley.

Grilled Lamb Chops with Herbs

Grilled Lamb Chops with Herbs are a showstopper for any dinner party, offering a perfect blend of savory flavors and tender meat that’s sure to impress.

Ingredients

• 8 lamb chops (about 1 inch thick)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon lemon zest

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together 2 tablespoons olive oil, 3 cloves minced garlic, 1 tablespoon rosemary, 1 tablespoon thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon lemon zest.
3. Rub the herb mixture evenly over all sides of the lamb chops.
4. Place the lamb chops on the grill and cook for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
5. Remove from the grill and let rest for 5 minutes before serving.

The combination of fresh herbs and lemon zest gives these lamb chops a bright, aromatic flavor that pairs beautifully with the richness of the meat.

Tip: For an extra touch of elegance, garnish with a sprig of fresh rosemary before serving.

Simple Tzatziki Sauce

This Simple Tzatziki Sauce is a creamy, refreshing condiment that’s perfect for dolloping on grilled meats or as a dip for fresh veggies. It’s a breeze to make and brings a cool, tangy flavor to any dish.

Ingredients

• 1 cup Greek yogurt
• 1 medium cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh dill, chopped

Instructions

1. In a medium bowl, combine 1 cup Greek yogurt, the grated and drained cucumber, and 2 cloves minced garlic.
2. Stir in 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well mixed.
3. Fold in 1 tablespoon chopped fresh dill.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The magic of this Tzatziki lies in the freshness of the cucumber and dill, creating a sauce that’s both light and packed with flavor. It’s the perfect way to add a Mediterranean touch to your meals.

Tip: For an extra smooth texture, you can peel the cucumber before grating. Just be sure to squeeze out as much liquid as possible to keep your Tzatziki thick and creamy.

Mediterranean Stuffed Peppers

These Mediterranean Stuffed Peppers are a vibrant, flavor-packed meal that brings a taste of the sunny Mediterranean to your dinner table.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground lamb
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup tomato sauce

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove seeds. Place peppers in a baking dish.
2. In a skillet over medium heat, heat 1 tbsp olive oil. Add ground lamb, cooking until browned, about 5 minutes. Drain excess fat.
3. Stir in cooked quinoa, feta cheese, Kalamata olives, mint, parsley, cumin, smoked paprika, salt, and black pepper. Cook for 2 minutes until flavors meld.
4. Stuff each bell pepper with the lamb mixture. Pour tomato sauce over the peppers and drizzle with remaining 1 tbsp olive oil.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until peppers are tender.

The combination of savory lamb, tangy feta, and fresh herbs creates a stuffing that’s irresistibly flavorful, while the peppers soften into the perfect vessel.

Tip: For a vegetarian version, substitute the lamb with lentils and increase the quinoa to 1 1/2 cups.

Easy Falafel with Tahini Sauce

Craving something crispy, flavorful, and utterly satisfying? These easy falafels with creamy tahini sauce are your weeknight hero, ready in under 30 minutes!

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp baking powder
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1/2 tsp salt

Instructions

1. In a food processor, combine chickpeas, parsley, garlic, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Pulse until coarse but not pureed.
2. Transfer mixture to a bowl. Stir in 1/2 tsp baking powder and 2 tbsp flour until well combined.
3. Form into 12 small patties. Heat 2 tbsp olive oil in a skillet over medium heat. Cook falafels for 3-4 minutes per side until golden and crispy.
4. For the tahini sauce, whisk together 1/4 cup tahini, 2 tbsp lemon juice, 2 tbsp water, and 1/2 tsp salt until smooth.
5. Serve falafels warm with tahini sauce drizzled on top.

The magic of these falafels? They’re perfectly crispy outside, tender inside, and packed with fresh herbs and spices for a flavor that pops.

Tip: For extra crispiness, let the falafel mixture chill in the fridge for 30 minutes before cooking.

Baked Feta with Tomatoes and Olives

Imagine pulling a dish out of the oven that’s bursting with Mediterranean flavors, all melded together in a cozy, shareable bake. This Baked Feta with Tomatoes and Olives is just that—a simple yet stunning dish that’s perfect for dipping, spreading, or just eating straight out of the dish.

Ingredients

• 1 block (8 oz) feta cheese
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• Freshly ground black pepper, to taste
• 1 tbsp fresh basil, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. Place the block of feta in the center of a small baking dish.
2. Arrange the cherry tomatoes and olives around the feta. Drizzle everything with the olive oil, then sprinkle with oregano, red pepper flakes, salt, and a few grinds of black pepper.
3. Bake for 25 minutes, or until the tomatoes are soft and the feta is slightly golden.
4. Remove from the oven and garnish with fresh basil before serving.

The magic of this dish lies in how the feta transforms in the oven—becoming creamy and spreadable, perfectly complementing the juicy tomatoes and briny olives.

Tip: Serve with crusty bread or pita chips for scooping up all the deliciousness.

Mediterranean Pasta with Sun-Dried Tomatoes

Bring a taste of the Mediterranean to your table with this vibrant pasta dish, bursting with the rich flavors of sun-dried tomatoes and fresh herbs.

Ingredients

• 8 oz pasta (penne or fusilli recommended)
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the sun-dried tomatoes to the skillet, cooking for another 2 minutes to soften.
4. Toss the cooked pasta into the skillet with the sun-dried tomato mixture. Add the reserved pasta water, salt, and black pepper, stirring to combine.
5. Remove from heat and stir in the fresh basil and Parmesan cheese until well incorporated.

The sun-dried tomatoes lend a sweet and tangy depth to this dish, while the fresh basil adds a bright, herbaceous note that perfectly balances the flavors.

Tip: For an extra layer of flavor, toast the pasta in the skillet with the sun-dried tomato mixture before adding the pasta water.

Simple Ratatouille

This Simple Ratatouille is a vibrant, vegetable-packed dish that brings the flavors of Provence to your table with minimal effort.

Ingredients

• 1 medium eggplant, diced into 1-inch pieces
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 medium yellow squash, sliced into 1/2-inch rounds
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves
• 1/4 cup chopped fresh basil

Instructions

1. Preheat your oven to 375°F. In a large baking dish, toss the eggplant, zucchini, yellow squash, red bell pepper, yellow bell pepper, and onion with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Spread the vegetables in an even layer and roast for 25 minutes, stirring halfway through, until they start to soften and caramelize.
3. Remove the dish from the oven and stir in 3 cloves minced garlic, 1 can diced tomatoes, and 1 tbsp fresh thyme leaves. Return to the oven and bake for another 20 minutes until the vegetables are tender and the flavors have melded together.
4. Sprinkle with 1/4 cup chopped fresh basil before serving.

The magic of this ratatouille lies in the slow roasting, which deepens the flavors and creates a melt-in-your-mouth texture that’s irresistibly comforting.

Tip: For an extra flavor boost, let the ratatouille sit for 10 minutes after baking to allow the flavors to further develop.

Grilled Halloumi Salad

Grilled Halloumi Salad is a vibrant, hearty dish that combines the salty punch of halloumi cheese with fresh, crisp vegetables for a meal that’s as satisfying as it is colorful.

Ingredients

• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 4 cups mixed greens (such as arugula, spinach, and romaine)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat a grill or grill pan over medium-high heat. Brush the halloumi slices with 1 tbsp of olive oil and grill for 2-3 minutes on each side, until golden grill marks appear.
2. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, balsamic vinegar, salt, and black pepper to make the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Top the salad with the grilled halloumi slices and serve immediately.

The contrast between the warm, crispy halloumi and the cool, fresh salad creates a delightful play of textures and temperatures that’s sure to impress.

Tip: For an extra burst of flavor, drizzle a little honey over the grilled halloumi before adding it to the salad.

Mediterranean Eggplant Dip

This Mediterranean Eggplant Dip is a creamy, smoky delight that’s perfect for spreading on warm pita or serving as a vibrant side dish. It’s a simple way to bring a taste of the Mediterranean to your table.

Ingredients

• 2 medium eggplants
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup olive oil
• Salt, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. Pierce the eggplants all over with a fork and place them on a baking sheet. Roast for 45 minutes, turning once, until the skins are charred and the insides are soft.
2. Let the eggplants cool slightly, then peel off the skins and discard. Chop the flesh roughly and place it in a colander to drain excess liquid for about 10 minutes.
3. Transfer the eggplant to a food processor. Add 1/4 cup tahini, 2 tbsp lemon juice, 2 cloves minced garlic, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and a pinch of salt. Pulse until smooth.
4. With the processor running, slowly drizzle in 1/4 cup olive oil until the dip is creamy and well combined. Taste and adjust seasoning if necessary.
5. Transfer the dip to a serving bowl and garnish with chopped fresh parsley. Serve with warm pita bread or fresh vegetables.

The smoky depth from roasting the eggplants whole and the nutty tahini create a dip that’s irresistibly rich yet surprisingly light.

Tip: For an extra smoky flavor, you can grill the eggplants instead of roasting them.

Easy Spanakopita (Spinach Pie)

Spanakopita, the beloved Greek spinach pie, is a flaky, savory treat that’s surprisingly simple to whip up at home. Perfect for brunch or as a make-ahead appetizer, this version keeps things easy without sacrificing that signature crispy phyllo crunch.

Ingredients

• 1 lb fresh spinach, washed and chopped
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1/4 cup fresh dill, chopped
• 2 green onions, thinly sliced
• 2 eggs, lightly beaten
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 8 sheets phyllo dough, thawed

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish.
2. In a large bowl, mix the spinach, feta, ricotta, dill, green onions, eggs, salt, and pepper until well combined.
3. Brush one sheet of phyllo dough with olive oil and place it in the pie dish, letting the edges hang over. Repeat with 4 more sheets, layering each at a slight angle to cover the dish.
4. Spread the spinach mixture evenly over the phyllo layers.
5. Layer the remaining 3 sheets of phyllo on top, brushing each with oil and folding the overhanging edges over to seal the pie.
6. Bake for 35-40 minutes, until the phyllo is golden and crisp.

The magic of this spanakopita lies in the contrast between the creamy, herby filling and the shatteringly crisp phyllo layers—each bite is a textural delight.

Tip: For extra crispiness, brush the top layer of phyllo with a little extra olive oil before baking.

Mediterranean Tuna Salad

Dive into the fresh and vibrant flavors of the Mediterranean with this easy-to-make tuna salad that’s perfect for a quick lunch or a light dinner.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1/4 cup chopped Kalamata olives
• 1/4 cup crumbled feta cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the tuna, cucumber, red onion, Kalamata olives, and feta cheese.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper.
3. Pour the dressing over the tuna mixture and gently toss until everything is evenly coated.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The combination of briny olives and creamy feta with the fresh crunch of cucumber makes this salad a standout. It’s a refreshing twist on the classic tuna salad that transports your taste buds straight to the Mediterranean coast.

Tip: For an extra burst of freshness, add a handful of chopped fresh parsley or dill before serving.

Simple Dolmas (Stuffed Grape Leaves)

Dolmas, or stuffed grape leaves, are a delightful bite-sized treat that’s perfect for sharing. This simple version brings the flavors of the Mediterranean right to your kitchen with minimal fuss.

Ingredients

• 1 jar (16 oz) grape leaves, drained and rinsed
• 1 cup uncooked white rice
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 2 cups water

Instructions

1. In a large bowl, mix the rice, olive oil, lemon juice, dill, mint, salt, pepper, and cumin until well combined.
2. Lay a grape leaf flat on a clean surface, shiny side down. Place a teaspoon of the rice mixture near the stem end.
3. Fold the sides of the leaf over the filling, then roll tightly from the stem end to the tip to form a small cylinder.
4. Repeat with remaining leaves and filling, packing them snugly in a large pot as you go.
5. Pour the water over the dolmas, then place a heavy plate on top to keep them submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
6. Remove from heat and let cool in the pot for 10 minutes before serving.

The magic of these dolmas lies in their tender texture and the bright, herby filling that’s a joy to unwrap. They’re a testament to how simple ingredients can create something truly special.

Tip: For an extra flavor boost, drizzle the cooked dolmas with a little more olive oil and lemon juice before serving.

Mediterranean Zucchini Boats

These Mediterranean Zucchini Boats are a delightful way to turn humble zucchini into a flavorful, satisfying meal that’s packed with fresh herbs and tangy feta.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 tbsp olive oil
• 1/2 lb ground lamb
• 1/2 cup diced tomatoes
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh mint
• 1 tbsp chopped fresh oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Scoop out the centers of the zucchini halves to create boats, leaving a 1/4-inch thick shell.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add ground lamb, cooking until browned, about 5 minutes.
3. Stir in diced tomatoes, 1/4 cup feta cheese, 2 tbsp mint, 1 tbsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes until well combined.
4. Fill each zucchini boat with the lamb mixture. Place on a baking sheet and bake for 20 minutes, until the zucchini is tender.
5. Garnish with additional feta and mint before serving.

The combination of juicy lamb, creamy feta, and fresh herbs makes these zucchini boats a standout dish that’s as nutritious as it is delicious.

Tip: For a vegetarian version, substitute the ground lamb with cooked quinoa or lentils.

Conclusion

We hope these 18 simple and delicious Mediterranean recipes inspire your next meal! Perfect for busy weeknights or leisurely weekends, each dish brings a taste of the Mediterranean to your table. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for later. Happy cooking!