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Feta Cheese Stuffed Zucchini Recipe

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★★★★★

4.1 from 68 reviews

Delicious and creamy Feta Cheese Stuffed Zucchinis baked to perfection with a blend of feta, Gruyere cheese, Greek yogurt, herbs, and spices. This easy vegetarian recipe features tender zucchini boats filled with a flavorful, cheesy mixture, making it a perfect appetizer, side dish, or light meal.

Ingredients

Scale

Zucchini

  • 675 grams (3 medium) zucchinis

Cheese and Dairy

  • 150 grams (1 cup + 1 tbsp) crumbled feta cheese
  • 40 grams (½ cup) grated Gruyere cheese
  • 90 grams (½ cup) strained Greek yogurt

Vegetables and Herbs

  • 20 grams (1 medium) spring onion, finely chopped
  • 1 tablespoon finely chopped parsley
  • ½ lemon zest

Spices and Seasoning

  • ½ teaspoon garlic powder
  • ⅓ teaspoon dried oregano (+ a little extra for sprinkling)
  • Salt, to taste
  • Ground black pepper, to taste

Oils

  • 1 tablespoon olive oil (+ a little extra for drizzling on top)

Instructions

  1. Preheat the Oven: Set your oven to 200°C (390°F) to prepare it for initial baking of the zucchini boats.
  2. Prepare the Zucchini: Cut off the tops and bottoms of the zucchinis, then slice a thin long strip to reveal the flesh. Using a vegetable corer or teaspoon, scoop out the flesh leaving about ½ cm (¼ inch) thickness around to form zucchini boats.
  3. Season the Zucchini: In a small bowl, combine the olive oil and dried oregano. Brush or rub this mixture inside the zucchini boats. Lightly season with salt and a little ground black pepper.
  4. Initial Bake: Place the zucchini boats in a small baking dish or a non-stick pan and bake for 12-15 minutes until they are slightly softened when tested with a toothpick.
  5. Prepare the Filling: In a mixing bowl, mix together crumbled feta cheese, grated Gruyere, strained Greek yogurt, finely chopped spring onion, garlic powder, lemon zest, parsley, and the remaining olive oil and oregano. Season lightly with ground black pepper and stir well until fully combined.
  6. Cool Zucchinis & Adjust Oven: Remove zucchinis from oven and let them cool for 5 minutes. Reduce the oven temperature to 180°C (356°F) for baking the stuffed zucchinis.
  7. Stuff the Zucchinis: Fill each zucchini boat with the cheese filling, pressing gently to fit inside without overfilling. Drizzle a small amount of olive oil and sprinkle oregano over the filling on top.
  8. Bake Stuffed Zucchinis: Return the stuffed zucchinis to the oven and bake for approximately 30 minutes, or until the cheese filling is set and has a lightly browned, golden top.
  9. Serve: Serve warm or cold with an optional drizzle of extra olive oil on top. Enjoy this flavorful and creamy stuffed zucchini dish!

Notes

  • When coring the zucchini, ensure you leave around ½ cm thickness so the boats hold their shape and don’t collapse during baking.
  • The mixture of feta and Gruyere cheeses with Greek yogurt creates a creamy and tangy filling that’s balanced by herbs and spices.
  • Feel free to adjust seasoning, especially salt, according to your taste since feta cheese can be quite salty.
  • This dish can be served as an appetizer, side dish, or light vegetarian main.
  • Leftovers can be refrigerated and enjoyed cold or gently reheated.

Keywords: feta stuffed zucchini, baked zucchini boats, vegetarian zucchini recipe, Mediterranean stuffed vegetables, cheesy zucchini bake

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