Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Feta Cheese Stuffed Zucchini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

Delight in these Feta Cheese Stuffed Zucchini boats, a perfect combination of creamy feta, tangy Greek yogurt, and savory Gruyere cheese baked to golden perfection. This healthy and flavorful Mediterranean-inspired dish is ideal as a satisfying appetizer or light main course, featuring tender zucchini softened in the oven and filled with herby, cheesy goodness.

  • Total Time: 1 hour 5 minutes
  • Yield: 3 servings

Ingredients

Zucchini Boats

  • 675 grams (3 medium) zucchinis
  • 1 tablespoon olive oil (+ extra for drizzling)
  • ⅓ teaspoon dried oregano (+ extra for sprinkling)
  • Salt, to season lightly
  • Ground black pepper, to taste

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
  • 20 grams (1 medium) spring onion, finely chopped
  • ½ teaspoon garlic powder
  • ½ lemon, zest only
  • 1 tablespoon finely chopped parsley
  • Olive oil and oregano mixture leftover from brushing zucchinis

Instructions

  1. Preheat the Oven: Set your oven to 200°C (390°F) to prepare for baking the zucchini.
  2. Prepare the Zucchini: Trim off the tops and bottoms of the zucchinis. Slice a thin long piece from each to expose the flesh, then use a vegetable corer or teaspoon to scoop out the flesh, creating a zucchini boat with about ½ cm (¼ inch) thickness all around. Be careful to keep the boat intact.
  3. Season Zucchini Boats: Mix olive oil and dried oregano in a small bowl. Brush this mixture inside each zucchini boat. Lightly season with salt and a pinch of black pepper. Save any leftover oil mixture for the filling.
  4. Pre-bake the Zucchinis: Place the zucchini boats in a small baking dish or non-stick pan and bake for 12 to 15 minutes until slightly softened and easily pierced with a toothpick.
  5. Make the Cheese Filling: In a mixing bowl, combine crumbled feta, grated Gruyere, strained Greek yogurt, chopped spring onion, garlic powder, lemon zest, parsley, and the remaining oregano-olive oil mixture. Season with a little black pepper and stir until well blended.
  6. Cool and Lower Oven Temperature: Remove the zucchini boats from the oven and allow them to cool for 5 minutes. Meanwhile, reduce the oven temperature to 180°C (356°F).
  7. Stuff the Zucchinis: Spoon the cheese mixture into each zucchini boat gently, pressing it in without letting the filling overflow. Drizzle a bit of olive oil on top and sprinkle with additional dried oregano.
  8. Bake until Set and Golden: Return the stuffed zucchinis to the oven and bake for about 30 minutes, until the cheese filling is set and develops a lovely golden color on top.
  9. Serve and Enjoy: These zucchini boats can be served warm or cold. Add extra olive oil drizzle if preferred and enjoy this savory, cheesy delight!

Notes

  • Use a vegetable corer or a small spoon to scoop the zucchini flesh evenly to maintain a consistent thickness around the boat.
  • Strained Greek yogurt helps to avoid excess moisture in the filling, ensuring it sets well during baking.
  • The combination of feta and Gruyere offers both tanginess and a melted, nutty flavor.
  • Leftover zucchini flesh can be saved for soups or salads.
  • If preferred, add a pinch of chili flakes for a subtle heat boost.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://iamstarved.com/feta-cheese-stuffed-zucchini-recipe/