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
Scale
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
- 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 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.
- 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).
- 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.
- 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.
- Bake Stuffed Zucchini: Return the stuffed zucchini to the oven and bake for about 30 minutes until the cheese topping is golden and set.
- 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
