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Feta Cheese Stuffed Zucchini Recipe

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4.1 from 13 reviews

This delicious Feta Cheese Stuffed Zucchini recipe features tender zucchini boats filled with a creamy, flavorful mixture of crumbled feta, Greek yogurt, Gruyere cheese, and fresh herbs. Baked to perfection, these zucchini boats are lightly seasoned with garlic powder, lemon zest, and oregano for a savory, easy-to-make dish perfect as a side or light meal.

Ingredients

Zucchini Boats

  • 675 grams (3 medium) zucchinis
  • 1 tablespoon olive oil (+ extra for drizzling)
  • ⅓ teaspoon dried oregano (+ extra for sprinkling)
  • 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 teaspoon garlic powder
  • ½ lemon zest
  • 1 tablespoon finely chopped parsley
  • Remaining olive oil and oregano from zucchini preparation
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (390°F) to prepare it for baking the zucchini boats.
  2. Prepare the Zucchini: Cut off the tops and bottoms of the zucchinis. Slice a thin, long strip to expose the flesh. Using a vegetable corer or teaspoon, scoop out the flesh to create zucchini boats with about ½ cm (¼ inch) thickness all around, being careful not to pierce through.
  3. Season Zucchini: Mix olive oil and dried oregano in a small bowl. Brush this evenly inside the zucchini boats. Lightly season with salt and pepper. Reserve any leftover oil and oregano mixture for the filling.
  4. Parbake Zucchini: Place the prepared zucchinis in a small baking dish or non-stick pan and bake for 12-15 minutes until they soften slightly but still retain some firmness.
  5. Make Filling: In a mixing bowl, combine crumbled feta, grated Gruyere, strained Greek yogurt, chopped spring onion, garlic powder, lemon zest, and parsley. Add the reserved olive oil and oregano mixture, season with pepper, and stir thoroughly to combine all ingredients well.
  6. Cool Zucchini and Lower Oven Temp: Remove the parbaked zucchinis from the oven and let them cool for 5 minutes. Reduce the oven temperature to 180°C (356°F).
  7. Stuff Zucchini: Fill each zucchini boat with the cheese mixture, pressing lightly to fit the filling inside without overflowing. Drizzle a little olive oil on top and sprinkle extra oregano for added flavor.
  8. Bake Stuffed Zucchini: Return the stuffed zucchinis to the oven and bake for about 30 minutes, or until the cheese filling is set and develops a lightly browned, golden top.
  9. Serve: Remove from oven and serve warm or cold. Optionally, drizzle with extra olive oil before serving for enhanced richness. Enjoy your feta-stuffed zucchini as a savory snack, side dish, or light meal.

Notes

  • Use a gentle hand when scooping zucchini to avoid making holes in the skin which could cause filling to leak out.
  • Strained Greek yogurt ensures the filling is thick and creamy without excess moisture.
  • Gruyere cheese adds a rich, nutty flavor and helps bind the filling when baked.
  • Parbaking the zucchini slightly softens it, preventing it from becoming mushy after stuffing and baking fully.
  • Adjust seasoning as desired, but be mindful of feta's natural saltiness when adding salt.
  • This dish can be served warm or chilled, making it versatile for meals or appetizers.

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