Baked Feta Stuffed Zucchini Boats Recipe

ByJulia
Jump to Recipe· 4.8 from 15 reviews

If you’re looking for a fresh, flavorful, and absolutely comforting dish, you’re going to love this Baked Feta Stuffed Zucchini Boats Recipe. It’s one of those recipes I keep going back to time and again because it’s easy, packs a punch of flavor, and gives you that cozy baked goodness with a twist of Mediterranean flair. Honestly, once you make it, I’m pretty sure it’ll become your go-to when you want to impress without fussing in the kitchen.

❤️

Why This Recipe Works

  • Perfect Balance of Creamy and Fresh: The mix of feta and Greek yogurt creates a luscious, tangy filling that feels indulgent yet light.
  • Zucchini as a Vessel: Hollowing out the zucchini just right ensures it holds the filling without getting too soggy.
  • Baking Magic: Baking softens the zucchini while browning the cheese topping, giving you a perfect contrast in texture and flavor.
  • Flexible & Adaptable: You can easily tweak the herbs, cheeses, or add other veggies to suit your mood or pantry.
Baked Feta Stuffed Zucchini Boats, stuffed zucchini recipes, Mediterranean zucchini recipes, healthy zucchini dinner, baked vegetable boats - Three green zucchini halves are placed on a round white plate. Each zucchini half is hollowed and filled with a creamy white mixture that has small green herb pieces mixed in. The filling has a soft, crumbly texture and is lightly drizzled with yellow olive oil and sprinkled with black pepper. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The combination of fresh, tangy feta, creamy Greek yogurt, and aromatic herbs makes this dish sing. Each ingredient is carefully chosen to complement the mild zucchini flesh without overpowering it—plus, I’ll share a few tips to get the best out of each one.

Baked Feta Stuffed Zucchini Boats, stuffed zucchini recipes, Mediterranean zucchini recipes, healthy zucchini dinner, baked vegetable boats - Flat lay of three medium zucchinis, one with a long thin slice revealing the pale green flesh, a small mound of crumbled feta cheese, a small white ceramic bowl with creamy strained Greek yogurt, one medium spring onion with fresh green stalks, a small pile of grated Gruyere cheese, a small white ceramic bowl with finely chopped fresh parsley, a small white ceramic bowl containing golden olive oil, a small white ceramic bowl with dried oregano, half a lemon zest spiral, and a small white ceramic bowl of pale garlic powder all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Zucchini: Pick firm, medium-sized zucchinis—not too big—to maintain the perfect balance between the vegetable and filling.
  • Feta Cheese: Use good-quality, crumbly feta for that authentic sharp and salty flavor.
  • Greek Yogurt: Strained yogurt adds creaminess and tang, lightening the rich feta.
  • Spring Onion: Adds a mild fresh bite without overwhelming the dish.
  • Gruyere Cheese: Melts beautifully on top, creating that golden crust with a nutty taste.
  • Lemon Zest: Brightens the filling and balances richness.
  • Garlic Powder: Convenient way to add gentle garlic flavor without raw harshness.
  • Parsley: Fresh herbaceous notes that lift the whole dish.
  • Olive Oil & Dried Oregano: Infuse the zucchini and filling, adding Mediterranean flair and moisture.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this Baked Feta Stuffed Zucchini Boats Recipe is how easy it is to personalize. Over the years, I’ve played around with different herbs, cheeses, and even spices, so don’t hesitate to make this yours.

  • Variation: Sometimes I swap Gruyere for sharp cheddar or mozzarella when I want a milder melt – it’s still delicious.
  • Herb swap: Tried fresh dill or basil instead of parsley for a slightly different flavor profile that works beautifully.
  • Spice it up: Add a pinch of crushed red pepper flakes if you like a little heat.
  • Vegan twist: Use plant-based cream cheese and vegan feta alternatives, and it still bakes up wonderfully.

Step-by-Step: How I Make Baked Feta Stuffed Zucchini Boats Recipe

Step 1: Prepping the Zucchini Boats

First things first – wash your zucchinis and trim off both ends. I like to cut a thin slice lengthwise on one side to reveal the flesh, then carefully scoop out the inside with a teaspoon or a vegetable corer. The key here is to leave about a quarter-inch thick shell all around. This ensures the boats stay sturdy but soft enough to enjoy after baking. Don’t toss that scooped flesh! I save it for soups or stews later, so nothing goes to waste.

Step 2: Infuse and Bake the Zucchini Base

Mix olive oil with dried oregano and gently brush this inside the hollowed zucchini. This little step boosts flavor right in the vegetable. I also lightly season with salt and pepper—just a little because the feta filling is salty enough. Next, arrange them in a small baking dish and pop them in the oven at 200°C (390°F) for about 12 to 15 minutes. You’re aiming for the zucchini to soften slightly but not collapse into a mush. A toothpick test helps here – it should pierce easily but the boats still hold their shape.

Step 3: Mixing the Creamy Filling

While your zucchini is baking, grab a bowl and combine the crumbled feta, Greek yogurt, grated Gruyere, spring onion, garlic powder, lemon zest, parsley, and the leftover oregano-olive oil mix. Stir it well so everything melds into one creamy, tangy filling. I love tasting it here – feel free to tweak the seasonings to balance salt and brightness just how you like.

Step 4: Stuff and Finish Baking

Remove the zucchini from the oven and give them about 5 minutes to cool down a little (trust me, it makes stuffing easier!). Lower the oven temperature to 180°C (356°F). Now, fill each zucchini boat generously but don’t let the filling spill over. Press it down gently so it fits snuggly. Drizzle a little olive oil on top and sprinkle more oregano for that extra aroma and flavor. Back into the oven they go for about 30 minutes until the filling sets and the top turns a beautiful golden brown.

💡

Pro Tips for Making Baked Feta Stuffed Zucchini Boats Recipe

  • Don’t Over-Scoop the Zucchini: Leaving about ¼ inch thick sides keeps your boats intact and prevents them from falling apart when baking.
  • Use Quality Feta Cheese: The right feta adds a sharp, salty punch that makes the filling irresistible – don’t settle for the pre-crumbled stuff too often.
  • Pre-Bake the Zucchini Shells: This step ensures the vegetable softens before adding the filling so the final result isn’t watery or soggy.
  • Keep an Eye During Final Bake: Cheese can brown quickly—if it’s getting too dark before the filling is set, lower the oven temp or cover loosely with foil.

How to Serve Baked Feta Stuffed Zucchini Boats Recipe

Baked Feta Stuffed Zucchini Boats, stuffed zucchini recipes, Mediterranean zucchini recipes, healthy zucchini dinner, baked vegetable boats - Three stuffed zucchini halves are placed in a round black pan, each cut lengthwise with their green skin forming the outer layer, filled with a creamy white cheese mixture that has a slightly golden brown baked top with small browned spots. The filling is speckled with green herbs and small bits of seasoning, giving the cheese a textured look. The pan is set on a white marbled surface, with a piece of white cloth visible in the corner. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I personally love to finish these zucchini boats with a little extra drizzle of good olive oil and a sprinkle of fresh chopped parsley or oregano. Sometimes I add a few torn mint leaves for a cool contrast if I’m feeling fancy. A squeeze of lemon juice just before serving freshens everything up beautifully.

Side Dishes

These boats shine as a light main, but I often pair them with a simple crisp green salad with lemon vinaigrette or crusty bread to mop up all those delicious cheesy juices. They also make a delightful side to grilled chicken or fish when I want a Mediterranean-themed meal.

Creative Ways to Present

For holidays or dinner parties, I like arranging these zucchini boats on a large platter sprinkled with pomegranate seeds and fresh herbs to add color and extra flavor. You can even make mini boats with baby zucchinis for a cute appetizer version that guests love.

Make Ahead and Storage

Storing Leftovers

Once cooled, I pop leftovers into an airtight container and refrigerate. They’ll keep well for about 3 days, and the flavors actually deepen overnight. Just make sure to cover tightly so the zucchini doesn’t dry out.

Freezing

I’ve frozen the baked boats before without any issues. Just freeze them in a single layer on a baking sheet first, then transfer to a freezer bag to avoid crushing. When ready, thaw overnight in the fridge before reheating.

Reheating

The best way to reheat is in a preheated oven at 180°C (350°F) for about 15 minutes, or until warmed through. Avoid microwaving if you want to keep the crust nice and slightly crispy on top.

FAQs

  1. Can I use regular yogurt instead of Greek yogurt in this recipe?

    You can substitute regular yogurt, but make sure it’s thick or strained to avoid making the filling too runny. Greek yogurt adds creaminess and tang without excess moisture, which helps the filling set nicely while baking.

  2. What can I do if I don’t have Gruyere cheese?

    If you don’t have Gruyere, mozzarella, fontina, or a mild cheddar work well. The goal is a good melting cheese that browns gently on top to create a delicious crust.

  3. Can the zucchini boats be made ahead of time?

    Absolutely! You can prepare and stuff the zucchini boats in advance, then cover and refrigerate before baking. Just add a few extra minutes to the bake time since they’ll be cold going into the oven.

  4. Is it okay to add other vegetables or protein to the filling?

    Definitely! Finely diced roasted peppers, spinach, or cooked quinoa can add extra texture and nutrition. For protein, try mixing in cooked chopped chicken or chickpeas to make the meal heartier.

  5. How do I keep the zucchini from getting soggy?

    Pre-baking the hollowed zucchini before stuffing helps them firm up and release some moisture, so the boats don’t end up mushy. Also, don’t overfill and avoid excess liquid in the filling to maintain their structure.

Final Thoughts

This Baked Feta Stuffed Zucchini Boats Recipe has become such a cozy favorite in my kitchen because it’s simple yet full of character. It’s one of those dishes that feels special but isn’t intimidating at all to make. Whether you’re cooking for yourself, your family, or guests, these boats bring a little Mediterranean sunshine onto the table with every bite. I can’t wait for you to try it and make it your own — once you do, you’ll be wondering why you didn’t make it sooner!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Feta Stuffed Zucchini Boats Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 15 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 3 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian
Print Recipe

Description

Delicious Feta Cheese Stuffed Zucchini combines tender zucchini boats baked with a creamy mix of feta, Gruyere, Greek yogurt, and fresh herbs, making a perfect warm or cold appetizer or side dish.

Ingredients

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
  • 40 grams (½ cup) grated Gruyere cheese
  • 90 grams (½ cup) Greek yogurt strained
  • 20 grams (1 medium) spring onion, finely chopped
  • ½ teaspoon garlic powder
  • ½ lemon zest
  • 1 tablespoon finely chopped parsley
  • Remaining olive oil and oregano mixture from brushing the zucchini
  • Freshly ground black pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for baking the zucchini boats.
  2. Prepare the Zucchini: Cut off the tops and bottoms of the zucchinis. Slice a thin, long piece off the side to expose the flesh. Using a vegetable corer or teaspoon, scoop out the flesh leaving about ½ cm (¼ inch) thickness around to create zucchini boats. Brush the inside of the boats with a mixture of olive oil and oregano, reserving some for the filling. Season lightly with salt and pepper. Place in a baking dish or non-stick pan.
  3. Bake Zucchini Boats: Bake in the preheated oven for 12-15 minutes until the zucchini softens slightly when tested with a toothpick. Remove and let cool for 5 minutes. Reduce oven temperature to 180°C (356°F).
  4. Prepare Filling: In a mixing bowl, combine the crumbled feta, grated Gruyere, Greek yogurt, chopped spring onion, garlic powder, lemon zest, parsley, reserved olive oil and oregano mixture, and pepper. Mix thoroughly until well combined.
  5. Stuff Zucchini Boats: Spoon the cheese mixture into the zucchini boats, pressing gently to fit the filling inside without overflowing. Drizzle a little olive oil and sprinkle oregano over the top for extra flavor.
  6. Bake Stuffed Zucchini: Return the stuffed zucchini to the oven and bake for about 30 minutes until the cheese topping is golden and set.
  7. Serve: Serve warm or cold, optionally drizzling with extra olive oil on top. Enjoy this flavorful dish as an appetizer or side!

Notes

  • You can use the leftover zucchini flesh and top slices in soups, stews, or in recipes like Yemista or stuffed squid to avoid waste.
  • Adjust seasoning with salt carefully as the feta cheese is naturally salty.
  • Make sure not to overfill the zucchini boats to prevent spilling during baking.
  • For a vegetarian option, ensure the cheeses used do not contain animal rennet.
  • Strain the Greek yogurt well to avoid excess moisture in the filling.

Nutrition

  • Serving Size: 1 zucchini boat
  • Calories: 280 kcal
  • Sugar: 4 g
  • Sodium: 450 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 12 g
  • Cholesterol: 35 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star