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
