Feta Cheese Stuffed Zucchini a tender zucchini boats filled with a creamy blend of feta cheese, Greek yogurt, Gruyère, fresh herbs, and lemon zest create a light yet satisfying Mediterranean dish. I love how the creamy filling pairs with the naturally sweet zucchini, making this recipe perfect as a wholesome appetizer, side dish, or vegetarian main course.
Why I’ll Love This Recipe
I love how simple ingredients come together to create a dish that feels both elegant and comforting. The combination of feta and Gruyère gives the filling a rich, savory flavor, while Greek yogurt keeps it creamy without feeling heavy. Fresh parsley, oregano, and lemon zest add brightness that perfectly complements the tender baked zucchini. I also appreciate that this recipe is naturally low in carbohydrates, easy to prepare, and suitable for both casual family dinners and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 medium zucchinis (about 675 g)
150 g crumbled feta cheese
90 g strained Greek yogurt
1 medium spring onion, finely chopped
40 g grated Gruyère cheese
Zest of ½ lemon
½ tsp garlic powder
1 tbsp finely chopped parsley
1 tbsp olive oil, plus extra for drizzling
⅓ tsp dried oregano, plus extra for topping
Salt, to taste
Black pepper, to taste
Directions
I preheat the oven to 200°C (390°F).
I trim the ends of the zucchinis, slice a thin strip from the top of each one, and carefully scoop out the flesh, leaving shells about ½ cm thick.
Next I mix the olive oil with the dried oregano and brush the inside of each zucchini boat with the mixture. Then I season them lightly with salt and black pepper.
I place the zucchini boats in a baking dish and bake them for 12–15 minutes until they are slightly softened but still hold their shape.
While the zucchini bakes, I combine the feta cheese, Greek yogurt, spring onion, Gruyère, lemon zest, garlic powder, parsley, and any remaining oil and oregano mixture in a bowl. I season lightly with black pepper and mix everything until creamy.
I remove the zucchini from the oven and let them cool for about 5 minutes before lowering the oven temperature to 180°C (356°F).
Then I spoon the cheese filling into each zucchini boat, pressing gently so the filling fits neatly.
I drizzle a little olive oil over the top and sprinkle with extra oregano.
Next I bake the stuffed zucchini for about 30 minutes until the filling is set and lightly golden.
I serve them warm or chilled with an extra drizzle of olive oil if I want even more Mediterranean flavor.
Servings and Timing
Servings: 3
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Calories: Approximately 291 kcal per serving
Variations
I sometimes replace the Gruyère with mozzarella for a milder, creamier filling.
I like adding chopped spinach to the cheese mixture for extra color and nutrition.
Occasionally I stir in chopped sun-dried tomatoes for a richer Mediterranean flavor.
I use fresh dill or mint instead of parsley when I want a different herbal twist.
Also I sprinkle toasted pine nuts or chopped walnuts over the finished dish for added texture.
I add crushed red pepper flakes when I want a little heat.
Storage/Reheating
I store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. When I want to enjoy them again, I reheat them in a 180°C (356°F) oven for about 10–15 minutes until warmed through. I can also use the microwave for 1–2 minutes, although the oven keeps the texture firmer. If I prefer, I enjoy them cold straight from the refrigerator as a refreshing Mediterranean-style lunch.
Related Recipes:
- Spinach, Mushroom, and Ricotta Stuffed Zucchini
- Creamy Parmesan Baked Zucchini
- Italian Baked Zucchini
FAQs
Can I prepare the stuffed zucchini ahead of time?
Yes. I often prepare and fill the zucchini a day in advance, cover them, refrigerate them, and bake them just before serving.
Can I freeze this recipe?
I generally do not recommend freezing because the zucchini and yogurt filling can become watery after thawing, affecting the texture.
What can I serve with feta cheese stuffed zucchini?
I like serving them with a crisp green salad, roasted potatoes, grilled chicken, or warm crusty bread for a complete meal.
Can I use another type of cheese?
Yes. I sometimes substitute Gruyère with mozzarella, Parmesan, or cheddar depending on what I have available, while keeping the feta for its signature flavor.
How do I keep the zucchini from becoming soggy?
I always prebake the zucchini boats, avoid over-scooping the shells, and bake them just until tender. This helps them keep their shape while supporting the creamy filling.
Conclusion
I enjoy making these Feta Cheese Stuffed Zucchini whenever I want a fresh, flavorful, and satisfying Mediterranean-inspired meal. The creamy cheese filling, fragrant herbs, and tender baked zucchini create a delicious balance of textures and flavors that feels comforting without being heavy. Whether I serve them as an appetizer, side dish, or vegetarian main course, this recipe always delivers a simple yet impressive dish that I look forward to making again.
📖 Recipe:
Print
Feta Cheese Stuffed Zucchini
- Total Time: 60 minutes
- Yield: 3 servings
- Diet: Vegetarian
Description
Tender zucchini boats are filled with a creamy blend of feta, Greek yogurt, Gruyère, fresh herbs, and lemon zest, then baked until golden. This Mediterranean-inspired dish is light, flavorful, and perfect as an appetizer, side dish, or vegetarian main course.
Ingredients
3 medium zucchinis (about 675 g)
150 g crumbled feta cheese
90 g strained Greek yogurt
1 medium spring onion, finely chopped
40 g grated Gruyère cheese
Zest of 1/2 lemon
1/2 tsp garlic powder
1 tbsp finely chopped parsley
1 tbsp olive oil, plus extra for drizzling
1/3 tsp dried oregano, plus extra for topping
Salt, to taste
Black pepper, to taste
Instructions
- Preheat the oven to 200°C (390°F).
- Trim the ends of the zucchinis, slice a thin strip from the top of each, and carefully scoop out the flesh, leaving shells about 1/2 cm thick.
- Mix the olive oil with the dried oregano and brush the inside of each zucchini boat. Season lightly with salt and black pepper.
- Arrange the zucchini boats in a baking dish and bake for 12–15 minutes until slightly softened but still holding their shape.
- Meanwhile, combine the feta cheese, Greek yogurt, spring onion, Gruyère, lemon zest, garlic powder, parsley, and any remaining oil and oregano mixture in a bowl. Season with black pepper and mix until creamy.
- Remove the zucchini from the oven, let cool for about 5 minutes, and reduce the oven temperature to 180°C (356°F).
- Spoon the cheese mixture evenly into the zucchini boats, pressing gently to fit.
- Drizzle with a little olive oil and sprinkle with extra oregano.
- Bake for about 30 minutes, or until the filling is set and lightly golden.
- Serve warm or chilled with an extra drizzle of olive oil if desired.
Notes
Substitute Gruyère with mozzarella, Parmesan, or cheddar for a different flavor.
Add chopped spinach, sun-dried tomatoes, or fresh dill or mint to customize the filling.
Top with toasted pine nuts or chopped walnuts for extra crunch.
Add crushed red pepper flakes for a spicy variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 180°C (356°F) oven for 10–15 minutes or microwave for 1–2 minutes.
Freezing is not recommended as the zucchini and yogurt filling may become watery after thawing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 291 kcal
- Sugar: 7 g
- Sodium: 760 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 45 mg
