Description
A delicious and creamy Feta Cheese Stuffed Zucchini recipe featuring tender zucchini boats filled with a flavorful blend of feta, Greek yogurt, Gruyere cheese, and herbs, baked to perfection for a warm and satisfying dish.
Ingredients
Scale
Zucchini Boats
- 675 grams (3 medium) zucchinis
- 1 tablespoon olive oil + a little bit extra to drizzle on top
- ⅓ teaspoon dried oregano + a little bit extra to sprinkle on top
- Salt and pepper to taste
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 lemon zest
- ½ teaspoon garlic powder
- 1 tablespoon finely chopped parsley
- Remaining olive oil and dried oregano from zucchini prep
- Ground pepper to season
Instructions
- Preheat Oven: Preheat your oven to 200°C / 390°F to prepare for roasting the zucchini.
- Prepare The Zucchini: Cut off the tops and bottoms of the zucchinis, then slice thinly lengthwise to reveal the flesh. Use a vegetable corer or teaspoon to hollow out the zucchini creating a boat with a thickness of about ½ cm (¼ inch) all around the sides.
- Season Zucchini: In a small bowl, mix olive oil and dried oregano. Brush or rub this mixture inside each zucchini boat. Lightly season with salt and pepper. Place the zucchinis in a baking dish or non-stick pan and bake for 15 minutes until slightly softened.
- Prepare The Filling: In a mixing bowl, combine crumbled feta, grated Gruyere, strained Greek yogurt, chopped spring onion, garlic powder, lemon zest, parsley, and add the remaining olive oil and oregano mixture. Season lightly with ground pepper and mix well.
- Cool Zucchini & Adjust Oven: Remove the zucchini from the oven and let cool for 5 minutes. Lower the oven temperature to 180°C / 356°F.
- Stuff The Zucchini: Fill each zucchini boat with the cheese mixture, pressing gently to fit. Avoid overfilling. Drizzle a little olive oil and sprinkle oregano on top.
- Bake Stuffed Zucchini: Return the stuffed zucchinis to the oven and bake for 30 minutes until the cheese filling is set and has a lightly browned top.
- Serve: Serve warm or cold, optionally with an extra drizzle of olive oil on top for added richness. Enjoy your flavorful stuffed zucchini!
Notes
- You can use the leftover zucchini flesh and the top slice in soups, stews, or as fillings for other dishes like Yemista or stuffed squid.
- Using strained Greek yogurt creates a thicker filling and prevents it from becoming watery during baking.
- Be gentle when hollowing out zucchinis to maintain their shape as boats for stuffing.
- For a stronger flavor, you can add a pinch of crushed red pepper flakes to the filling.
- If preferred, substitute Gruyere with another melting cheese like mozzarella or cheddar.
Nutrition
- Serving Size: 1 stuffed zucchini
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg
