Description
This Feta Cheese Stuffed Zucchini recipe features tender zucchini boats filled with a creamy mixture of crumbled feta, Greek yogurt, Gruyere cheese, and fragrant herbs. Baked to golden perfection, it’s a delightful Mediterranean-inspired dish perfect as a side or light main course.
Ingredients
Scale
Zucchini Boats
- 675 grams (3 medium) zucchinis
- 1 tablespoon olive oil + a little bit extra to drizzle on top
- ⅓ teaspoon dried oregano + a little bit extra to sprinkle on top
- Salt and pepper to taste
Filling
- 150 grams (1 cup + 1 tbsp) crumbled feta cheese
- 90 grams (½ cup) Greek yogurt strained
- 40 grams (½ cup) grated Gruyere cheese
- 20 grams (1 medium) spring onion, finely chopped
- ½ lemon zest
- ½ teaspoon garlic powder
- 1 tablespoon finely chopped parsley
- Remaining olive oil and dried oregano from zucchini preparation
- Ground pepper to season
Instructions
- Preheat Oven: Preheat your oven to 200°C / 390°F to get ready for baking the zucchini boats.
- Prepare The Zucchini: Cut off the tops and bottoms of the zucchinis. Cut a thin long slice along each zucchini to reveal the flesh. Using a vegetable corer or teaspoon, scoop out the flesh to create boats about ½ cm (¼ inch) thick all around. Brush the inside of each zucchini boat with a mixture of olive oil and oregano, then season lightly with salt and pepper. Place in a baking dish and bake for 15 minutes until slightly softened.
- Mix The Filling: In a bowl, combine crumbled feta, grated Gruyere, Greek yogurt, chopped spring onion, garlic powder, lemon zest, parsley, the remaining olive oil and oregano mixture, and season with ground pepper. Stir well until evenly blended.
- Cool Zucchini and Reduce Oven Temperature: Remove the baked zucchinis from the oven and let them cool for 5 minutes. Lower the oven temperature to 180°C / 356°F.
- Stuff The Zucchini: Spoon the cheese filling into the zucchini boats, pressing gently to fit without overflowing. Drizzle a little olive oil on top and sprinkle with extra oregano.
- Bake The Stuffed Zucchini: Return the stuffed zucchinis to the oven and bake for 30 minutes until the filling is set and lightly golden on top.
- Serve: Serve warm or cold, optionally drizzling extra olive oil on top. Enjoy this creamy, flavorful dish as a side or light main course.
Notes
- You can use the scooped zucchini flesh in soups, stews, or as fillings for other stuffed dishes like Yemista or stuffed squid.
- If Gruyere cheese is unavailable, a similar semi-hard cheese like Emmental or mozzarella can be substituted for meltiness.
- Straining Greek yogurt beforehand ensures the filling remains thick and creamy without excess moisture.
- Adjust garlic powder and herbs based on personal preference for flavor intensity.
- This dish can be prepared ahead of time and reheated gently before serving.
Nutrition
- Serving Size: 1 medium zucchini boat
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 35 mg
