If you’ve ever wondered what to do with that zucchini in your fridge, let me introduce you to a dish that will make your taste buds do a little happy dance: Feta Cheese Stuffed Zucchini. This Mediterranean recipe is the perfect blend of creamy, cheesy goodness and garden-fresh vegetables—a baked zucchini dream that works just as well for a weeknight dinner as it does for an elegant brunch.
Whether you’re a fan of cheese-stuffed vegetables or simply craving a healthy vegetarian meal that doesn’t feel like a salad, these stuffed zucchini boats will have you reaching for seconds.
Why You’ll Love This Feta Cheese Stuffed Zucchini
- It’s a flavorful, low-carb option with rich, cheesy filling.
- Packed with protein and fresh herbs for a well-rounded bite.
- A great way to use up summer zucchini (especially if your garden’s overflowing!).
- Makes a beautiful presentation for guests or a weekday dinner.
Ingredients
- 3 medium zucchinis (about 675 g)
- 1 cup + 1 Tbsp crumbled feta cheese
- ½ cup strained Greek yogurt
- 1 medium spring onion, finely chopped
- ½ cup grated Gruyere cheese
- Zest of ½ lemon
- ½ tsp garlic powder
- 1 Tbsp finely chopped parsley
- 1 Tbsp olive oil + extra for drizzling
- ⅓ tsp dried oregano + extra for topping
- Salt and pepper to taste
How to Make It
- Preheat your oven to 390°F (200°C). Trim the ends of the zucchini and slice a thin layer off one side to expose the flesh. Use a spoon or corer to scoop out the center, forming boats with about ¼-inch thick walls.
- In a small bowl, mix olive oil with ⅓ tsp oregano. Brush the insides of the zucchini with this blend, season lightly with salt and pepper, and arrange in a baking dish. Bake for 12–15 minutes until just starting to soften.
- Meanwhile, mix the feta, Gruyere, Greek yogurt, spring onion, garlic powder, lemon zest, parsley, and leftover olive oil mix in a bowl. Season with pepper to taste.
- Once the zucchinis are slightly cooled, lower the oven to 356°F (180°C). Spoon the cheese mixture into each zucchini boat, smoothing the top gently. Avoid overstuffing.
- Drizzle with olive oil and a light sprinkle of oregano. Bake for 30 minutes until golden and set.
- Serve warm or chilled. Delicious on its own or paired with a crisp green salad or warm grains.
Tips for the Perfect Baked Zucchini Boats
- Make sure not to overbake the first time so the zucchini holds its shape.
- For extra crunch, top with toasted breadcrumbs or chopped nuts before the final bake.
- Don’t skip the lemon zest—it brightens the rich cheeses beautifully.
- Want to boost the Mediterranean vibe? Add chopped olives or sun-dried tomatoes to the filling.
Why I Keep Coming Back to This Mediterranean Recipe
This recipe came about during one of those “What can I make with all this zucchini?!” weeks in late summer. I had feta, Greek yogurt, and a handful of herbs waiting in the fridge, and the combo just clicked. It felt hearty but not heavy, with a punch of flavor from the cheese-stuffed vegetables. Now it’s a go-to whenever I want something that tastes indulgent but is secretly wholesome.
What to Serve with Feta Cheese-Stuffed Zucchini
These zucchini boats make a great main dish or a show-stopping side. Serve them alongside a grain salad with farro or quinoa, a chilled cucumber-yogurt soup, or simply a glass of crisp white wine and some warm pita. They also work well with grilled chicken or lamb if you want to add protein.
How to Store It
Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F or enjoy cold—they’re surprisingly tasty straight from the fridge. Due to zucchini’s water content, they are not ideal for freezing.
FAQs
Can I use another cheese instead of Gruyere?
Yes! Try shredded mozzarella or a bit of parmesan if that’s what you have on hand.
How do I keep the zucchini from getting soggy?
Avoid overbaking and be sure to scoop just enough flesh to create space without thinning the walls too much.
Is this a full meal or a side dish?
Either! Add a side salad for a light meal or pair with protein for a heartier plate.
A Fresh Take on Cheese-Stuffed Vegetables
These Feta Cheese Stuffed Zucchini boats are everything you want in a healthy vegetarian meal: bold in flavor, rich in texture, and easy to pull together. Whether you’re looking for baked zucchini recipes to spice up your routine or just craving something Mediterranean and mouthwatering, this dish brings all the comfort of cheesy goodness without weighing you down.
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Savory and Satisfying: Feta Cheese Stuffed Zucchini for a Mediterranean Twist
- Total Time: 1 hour
- Yield: 6 zucchini halves (3 servings as a main or 6 as a side) 1x
- Diet: Vegetarian
Description
These Feta Cheese Stuffed Zucchini boats deliver Mediterranean flavor in every creamy, cheesy bite. Filled with a rich blend of feta, Greek yogurt, Gruyère, and herbs, they’re baked until golden for a satisfying vegetarian meal that’s elegant yet easy.
Ingredients
-
3 medium zucchinis (about 675 g)
-
1 cup + 1 Tbsp crumbled feta cheese
-
½ cup strained Greek yogurt
-
1 medium spring onion, finely chopped
-
½ cup grated Gruyère cheese
-
Zest of ½ lemon
-
½ tsp garlic powder
-
1 Tbsp finely chopped parsley
-
1 Tbsp olive oil + extra for drizzling
-
⅓ tsp dried oregano + extra for topping
-
Salt and pepper to taste
Instructions
-
Preheat oven to 390°F (200°C). Trim zucchini ends and slice off a thin top layer to expose the center. Scoop out the flesh to form boats with ¼-inch walls.
-
Mix 1 Tbsp olive oil with ⅓ tsp oregano. Brush zucchini interiors, season with salt and pepper, and place in a baking dish. Pre-bake for 12–15 minutes.
-
In a bowl, combine feta, Gruyère, Greek yogurt, spring onion, garlic powder, lemon zest, parsley, and the remaining oil mixture. Season with pepper.
-
Reduce oven temperature to 356°F (180°C). Fill zucchini boats with the cheese mixture, smoothing tops. Avoid overstuffing.
-
Drizzle with olive oil and a sprinkle of oregano. Bake for 30 minutes until golden and set.
-
Serve warm or chilled, on their own or as a side.
Notes
Don’t overbake the zucchini during the first roast—keep it firm to hold shape.
Lemon zest adds essential brightness—don’t skip it.
Add sun-dried tomatoes or olives for deeper Mediterranean flavor.
Sprinkle breadcrumbs or chopped nuts on top before final baking for texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (15 min pre-bake + 30 min bake)
- Category: Main Dish / Side Dish
- Method: Baking
- Cuisine: Mediterranean