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Herb & Feta Stuffed Zucchini Boats

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Tender zucchini halves roasted and filled with a savory mix of feta, spinach, fresh herbs, and lemon zest, finished with a sprinkle of sesame seeds for a light, flavorful vegetarian dish.

Ingredients

Scale
  • 3 medium zucchinis, halved lengthwise
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup crumbled feta cheese
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh mint (optional)
  • 1 garlic clove, minced
  • Zest of 1 lemon
  • 1 tbsp olive oil
  • 1 tsp sesame seeds (for topping)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Scoop out a small portion of the zucchini flesh to make space for the filling, then brush zucchini halves with olive oil and season with salt, pepper, and oregano.
  3. Place in a baking dish cut side up.
  4. In a bowl, mix chopped spinach, feta, parsley, mint (if using), garlic, lemon zest, and olive oil until well combined.
  5. Spoon the mixture evenly into the zucchini halves.
  6. Sprinkle sesame seeds on top of the filled boats.
  7. Bake for 25–30 minutes, or until the zucchini is tender and the top is golden and slightly crisp.
  8. Serve warm with a drizzle of olive oil or a squeeze of lemon if desired.

Notes

  • Choose firm, evenly sized zucchinis for even cooking.
  • Add chopped sun-dried tomatoes or olives for extra flavor.
  • Use a spoon or melon baller to easily scoop out zucchini flesh.

Nutrition

Keywords: stuffed zucchini, feta and herb filling, vegetarian zucchini boats, Mediterranean side, baked zucchini

Find it online: https://epicrecipebox.com/herb-feta-stuffed-zucchini-boats/