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Feta Cheese Stuffed Zucchini

Delicious Feta Cheese Stuffed Zucchini You’ll Love

Feta Cheese Stuffed Zucchini boats are a healthy, gluten-free delight bursting with flavor, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 boats
Course: Appetizers
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 3 medium Zucchini Use medium-sized zucchinis for best results.
  • 2 tablespoons Olive Oil Extra virgin enhances the taste.
  • 1 teaspoon Dried Oregano Swap with Italian seasoning if preferred.
For the Filling
  • 200 grams Feta Cheese Opting for high-quality feta makes a difference.
  • 100 grams Greek Yogurt Ensure it’s strained for thickness.
  • 100 grams Gruyere Cheese Mozzarella is a good substitute.
  • 2 stalks Spring Onion Finely chopped, green onions work in a pinch.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a robust taste.
  • 1 teaspoon Lemon Zest Lime zest offers a lovely twist if desired.
  • 2 tablespoons Parsley Fresh dill can be an interesting substitution.

Equipment

  • oven
  • mixing bowl
  • baking dish
  • Pastry Brush

Method
 

Preparation Steps
  1. Preheat your oven to 200°C (390°F).
  2. Slice off the tops and bottoms of the zucchinis to create a stable base, then hollow out the insides, leaving about ½ cm thick walls.
  3. Mix olive oil and dried oregano, coat the insides of the zucchinis with this mixture, and season with salt and pepper.
  4. Roast the zucchinis in the preheated oven for 12-15 minutes until they begin to soften but hold their shape.
  5. Combine crumbled feta cheese, strained Greek yogurt, spring onion, garlic powder, lemon zest, and parsley in a bowl; drizzle in remaining olive oil and oregano, then season with pepper and stir until evenly mixed.
  6. Carefully stuff the cooled zucchinis with the creamy filling, drizzle with a bit more olive oil and sprinkle with oregano before returning them to the oven.
  7. Set the oven temperature to 180°C (356°F) and bake for about 30 minutes until the filling sets and the tops are golden.
  8. Allow the stuffed zucchinis to cool for a few minutes before serving warm or at room temperature.

Nutrition

Serving: 1boatCalories: 200kcalCarbohydrates: 8gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 1mg

Notes

Ensure your Greek yogurt is strained properly to avoid a soggy filling. Keep an eye on baking time to maintain texture.

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