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Feta Cheese Stuffed Zucchini Boats: Easy Mediterranean Vegetarian Dinner

A plated serving of Feta Cheese Stuffed Zucchini Boats with fresh herbs, styled as Zucchini Recipes for a light Mediterranean dinner.
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These Feta Cheese Stuffed Zucchini Boats are tender, fresh, and full of herby Mediterranean flavor. The creamy feta, Greek yogurt, and Gruyère filling bakes into a savory, lightly golden topping that tastes bright and satisfying.

Ingredients

Scale
  • 675 grams (3 medium) zucchinis
  • 150 grams crumbled feta cheese
  • 90 grams strained Greek yogurt
  • 20 grams spring onion
  • 40 grams grated Gruyère cheese
  • zest of ½ lemon
  • ½ teaspoon garlic powder
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon olive oil, plus a little extra for drizzling
  • â…“ teaspoon dried oregano, plus a little extra for sprinkling
  • salt and ground black pepper, to taste

Instructions

  1. Preheat the oven to 200°C / 390°F.
    Make sure the oven has enough time to fully heat before the zucchini goes in.
  2. Shape the zucchini boats.
    Remove the top and bottom ends from each zucchini. Next, slice a thin strip lengthwise from the top side so the flesh is exposed. Use a vegetable corer or a teaspoon to carefully scoop out the center and form a deep boat. Leave the walls about ½ cm / ¼ inch thick so the zucchini keeps its shape and does not cook down too much.
  3. Season the inside of the zucchini.
    In a small bowl, stir together the olive oil and dried oregano. Brush or rub this mixture over the inside surface of each zucchini boat. Keep any leftover oil mixture aside because it will go into the filling later. Season the zucchini lightly with salt and a little black pepper.
  4. Roast the zucchini briefly.
    Set the hollowed zucchini into a small baking dish or a non-stick oven-safe pan. Bake them for 12 to 15 minutes, just until they soften slightly when pierced with a toothpick. They should not become fully tender at this stage.
  5. Mix the stuffing.
    In a medium bowl, combine the feta, strained Greek yogurt, Gruyère, chopped spring onion, garlic powder, lemon zest, parsley, pepper, and the remaining olive oil-oregano mixture. Stir thoroughly until the filling looks thick, creamy, and evenly blended.
  6. Let the zucchini cool a little.
    Remove the zucchini from the oven and let them sit for about 5 minutes. This short rest makes them easier to handle and helps the filling settle into the boats.
  7. Lower the oven temperature.
    Reduce the heat to 180°C / 356°F so the stuffing bakes gently and the top develops color without drying out.
  8. Fill the zucchini boats.
    Spoon the cheese mixture into each zucchini half. Press the filling down lightly so it fits snugly inside the hollowed center. Avoid piling it too high above the rim. Finish each one with a tiny drizzle of olive oil and a small sprinkle of oregano.
  9. Bake until set.
    Return the filled zucchini to the oven and bake for about 30 minutes, or until the filling looks firm and the top has taken on a little golden color.
  10. Serve.
    Enjoy the zucchini warm or at room temperature. Add a little more olive oil on top right before serving if you like a richer finish.

Notes

You can use the scooped-out zucchini flesh in soups, stews, sauces, or other fillings, including Yemista or stuffed squid.

Nutrition

Find it online: https://irmacooks.com/feta-cheese-stuffed-zucchini-boats/