Description
Delicious and creamy feta cheese stuffed zucchini boats baked to perfection with Greek yogurt, Gruyere, and fresh herbs for a flavorful vegetarian dish.
Ingredients
Scale
Zucchini Boats
- 675 grams (3 medium) zucchinis
- 1 tablespoon olive oil + extra to drizzle
- ⅓ teaspoon dried oregano + extra to sprinkle
- Salt and pepper to taste
Filling
- 150 grams (1 cup + 1 tbsp) crumbled feta cheese
- 40 grams (½ cup) grated Gruyere cheese
- 90 grams (½ cup) Greek yogurt strained
- 20 grams (1 medium) spring onion, finely chopped
- ½ lemon zest
- ½ teaspoon garlic powder
- 1 tablespoon finely chopped parsley
- Remaining olive oil and oregano from zucchini mixture
- Ground pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for baking the zucchini boats.
- Prepare The Zucchini: Cut off the tops and bottoms of the zucchinis. Slice a thin long portion to expose the flesh. Using a vegetable corer or teaspoon, scoop out the flesh leaving about ½ cm (¼ inch) thickness all around to create zucchini boats. Brush or rub the insides of the zucchinis with a mixture of olive oil and oregano. Lightly season with salt and pepper. Place in a small baking dish or non-stick pan and bake for 15 minutes until slightly softened.
- Prepare The Filling: In a bowl, combine crumbled feta, grated Gruyere, Greek yogurt, chopped spring onion, garlic powder, lemon zest, parsley, remaining olive oil, oregano, and a pinch of ground pepper. Mix well to incorporate all ingredients.
- Cool and Reduce Oven Temperature: Remove baked zucchinis from the oven and let cool for 5 minutes. Reduce oven temperature to 180°C (356°F).
- Stuff The Zucchini: Fill each zucchini boat with the cheese mixture, pressing gently to fit without overflowing. Drizzle a little olive oil and sprinkle oregano on top of each stuffed zucchini.
- Bake Again: Return the stuffed zucchinis to the oven and bake for approximately 30 minutes until the cheese filling is set and has a golden color on top.
- Serve: Serve warm or cold with extra olive oil drizzled on top if desired. Enjoy your creamy feta cheese stuffed zucchini boats!
Notes
- You can use the scooped-out zucchini flesh and top slices in soups, stews, or as fillings for dishes like Yemista or stuffed squid.
- Make sure to strain Greek yogurt well to avoid extra moisture in the filling.
- If you prefer a stronger flavor, add a pinch more garlic powder or lemon zest to the filling.
- For a crispier texture, broil the stuffed zucchinis for 2-3 minutes at the end of baking.
- Use fresh herbs like parsley for a bright flavor; dried can be substituted if fresh is unavailable.
Nutrition
- Serving Size: 1 medium zucchini with filling
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
