Description
Delicious Feta Cheese Stuffed Zucchini featuring tender zucchini boats filled with a creamy blend of crumbled feta, Greek yogurt, Gruyere cheese, and herbs, baked to golden perfection. Perfect as a light appetizer or side dish.
Ingredients
Scale
Zucchini Boats
- 675 grams (3 medium) zucchinis
- 1 tablespoon olive oil + extra for drizzling
- ⅓ teaspoon dried oregano + extra for sprinkling
- 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 oregano mixture from zucchini preparation
- Ground pepper, lightly to season
Instructions
- Preheat Oven: Preheat the oven to 200°C (390°F) to prepare for baking the zucchinis.
- Prepare the Zucchini: Cut off the tops and bottoms of the zucchinis. Slice a thin long section along the zucchini to reveal the flesh, then use a vegetable corer or teaspoon to carve out the flesh creating zucchini boats about ½ cm (¼ inch) thick all around the sides.
- Season Zucchini Boats: In a small bowl, mix olive oil and dried oregano. Brush or rub this mixture inside the hollowed zucchinis. Lightly season with salt and pepper. Place the zucchinis in a small baking dish or non-stick pan and bake for 15 minutes until slightly softened when tested with a toothpick.
- Prepare the Filling: In a mixing bowl, combine crumbled feta, grated Gruyere, strained Greek yogurt, finely chopped spring onion, garlic powder, lemon zest, chopped parsley, remaining olive oil and oregano mixture, and ground pepper. Stir thoroughly to mix well.
- Cool and Lower Oven: Remove baked zucchinis from the oven and let them cool for 5 minutes. Reduce oven temperature to 180°C (356°F) for the next baking stage.
- Stuff the Zucchini: Fill each zucchini boat evenly with the cheese mixture, pressing gently to keep filling contained. Drizzle a small amount of olive oil and sprinkle oregano on top of each stuffed zucchini.
- Bake Filled Zucchinis: Return the stuffed zucchinis to the oven and bake for 30 minutes until the cheese filling is set and lightly browned on top.
- Serve: Serve warm or cold with extra olive oil drizzled if desired. Enjoy your feta cheese stuffed zucchinis!
Notes
- You can save the leftover zucchini flesh and top slices for use in soups, stews, or fillings such as Yemista or stuffed squid.
- Lightly seasoning the zucchini before baking ensures balanced flavors without overwhelming the delicate filling.
- Using strained Greek yogurt keeps the filling creamy without excess moisture.
- Drizzling olive oil on top before the final bake enhances browning and adds richness.
- Gruyere cheese adds a nutty depth, but you can substitute with mozzarella or another mild melting cheese if desired.
Nutrition
- Serving Size: 1 zucchini
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg
