Feta Cheese Stuffed Zucchini Recipe
Delicious and creamy Feta Cheese Stuffed Zucchini boats baked to perfection with a flavorful blend of cheeses, herbs, and a touch of lemon zest. This easy-to-make vegetarian dish offers a delightful combination of soft, tender zucchini and a rich, cheesy filling accented with Greek yogurt and fresh parsley, perfect as a light main or a savory side.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Zucchini
- 675 grams (3 medium) zucchinis
Cheese Filling
- 150 grams (1 cup + 1 tbsp) crumbled feta cheese
- 90 grams (½ cup) Greek yogurt strained
- 40 grams (½ cup) grated Gruyere cheese
Vegetables & Herbs
- 20 grams (1 medium) spring onion
- 1 tablespoon finely chopped parsley
- ½ lemon zest
Seasonings & Oils
- ½ teaspoon garlic powder
- 1 tablespoon olive oil + extra for drizzling
- ⅓ teaspoon dried oregano + extra to sprinkle
- Salt and 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 to reveal the flesh, then use a vegetable corer or teaspoon to scoop out the flesh, creating a boat shape approximately ½ cm (¼ inch) thick all around. Brush the interior of each zucchini boat with a mixture of olive oil and dried oregano, and season lightly with salt and pepper.
- Parbake the Zucchini: Place the prepared zucchini boats in a small baking dish or non-stick pan and bake them for 12-15 minutes until they are slightly softened when tested with a toothpick. Remove and let cool for 5 minutes. Reduce oven temperature to 180°C (356°F).
- Prepare the Filling: In a mixing bowl, combine the crumbled feta, grated Gruyere, Greek yogurt, finely chopped spring onion, garlic powder, lemon zest, parsley, the remaining olive oil and oregano, and a pinch of ground pepper. Stir thoroughly to make a creamy, well-incorporated filling.
- Stuff the Zucchini: Spoon the cheese mixture into each zucchini boat, gently pressing it inside without overflowing. Drizzle a little olive oil on top and sprinkle with extra oregano for added flavor.
- Bake the Stuffed Zucchini: Return the stuffed zucchinis to the oven and bake for about 30 minutes until the cheese filling is set and golden on top.
- Serve: Enjoy the Feta Stuffed Zucchini warm or cold, optionally drizzled with extra olive oil.
Notes
- When coring the zucchinis, aim to keep about ½ cm thickness for the walls so they hold their shape during baking.
- You can prepare the filling ahead of time and refrigerate it before stuffing the zucchinis.
- If the filling looks too loose, refrigerate briefly before stuffing to help it firm up slightly.
- Feel free to garnish with fresh parsley or a squeeze of lemon juice for added freshness before serving.
Find it online: https://flavorspath.com/feta-cheese-stuffed-zucchini-recipe/
