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
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3 medium zucchinis (about 675 g)
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1 cup + 1 Tbsp crumbled feta cheese
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½ cup strained Greek yogurt
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1 medium spring onion, finely chopped
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½ cup grated Gruyère cheese
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Zest of ½ lemon
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½ tsp garlic powder
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1 Tbsp finely chopped parsley
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1 Tbsp olive oil + extra for drizzling
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⅓ tsp dried oregano + extra for topping
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Salt and pepper to taste
Instructions
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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.
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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.
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In a bowl, combine feta, Gruyère, Greek yogurt, spring onion, garlic powder, lemon zest, parsley, and the remaining oil mixture. Season with pepper.
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Reduce oven temperature to 356°F (180°C). Fill zucchini boats with the cheese mixture, smoothing tops. Avoid overstuffing.
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Drizzle with olive oil and a sprinkle of oregano. Bake for 30 minutes until golden and set.
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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