Description
Delicious and creamy Feta Cheese Stuffed Zucchini baked to perfection with a blend of Greek yogurt, Gruyere cheese, fresh herbs, and aromatic spices. This Mediterranean-inspired dish is a perfect light lunch or appetizer, combining tender zucchini boats filled with a flavorful, cheesy mix and topped with a golden crust.
Ingredients
Scale
Zucchini Boats
- 675 grams (3 medium) zucchinis
- 1 tablespoon olive oil + extra for drizzling
- ⅓ teaspoon dried oregano + extra for sprinkling
- Salt, to taste
- Black pepper, to taste
Cheese 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 only
- ½ teaspoon garlic powder
- 1 tablespoon finely chopped parsley
- Remaining olive oil and oregano from zucchini preparation
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to get it ready for baking the zucchini boats.
- Prepare the Zucchini: Cut off the tops and bottoms of the zucchinis. Make a thin, long slice on one side to reveal the flesh. Use a vegetable corer or teaspoon to scoop out the flesh, creating a boat about ½ cm (¼ inch) thick all around. Place the hollowed zucchinis in a small baking dish or non-stick pan.
- Season the Zucchini: In a small bowl, mix 1 tablespoon olive oil with ⅓ teaspoon dried oregano. Brush this mixture inside the zucchini boats. Season them lightly with salt and pepper. Reserve the leftover oil and oregano mixture for the filling.
- Initial Bake: Bake the zucchinis in the preheated oven for 12-15 minutes until slightly softened when tested with a toothpick. Remove and let cool for 5 minutes. Lower the oven temperature to 180°C (356°F).
- Prepare the Filling: In a mixing bowl, combine crumbled feta cheese, grated Gruyere, strained Greek yogurt, finely chopped spring onion, garlic powder, lemon zest, finely chopped parsley, and the reserved olive oil and oregano mixture. Season lightly with black pepper and mix thoroughly until smooth and well combined.
- Stuff the Zucchini Boats: Spoon the cheese filling into each zucchini boat, pressing gently to fit without overflowing. Drizzle a little olive oil on top and sprinkle some dried oregano for extra flavor.
- Final Bake: Bake the stuffed zucchinis at 180°C (356°F) for about 30 minutes, or until the cheese filling turns golden brown and sets nicely.
- Serve and Enjoy: Serve warm or cold with an optional drizzle of extra olive oil on top. Enjoy your flavorful feta cheese stuffed zucchinis!
Notes
- You can use leftover zucchini flesh and the sliced top in soups, stews, or as fillings for other dishes like Yemista or stuffed squid.
- For a dairy-free option, substitute feta and Gruyere with vegan cheese alternatives and Greek yogurt with a plant-based yogurt.
- Adjust seasoning according to taste, especially salt, since feta is naturally salty.
- Straining Greek yogurt helps reduce excess moisture to prevent a watery filling.
- Use fresh herbs like parsley for brightness, but you can also add mint or dill for a different flavor profile.
Nutrition
- Serving Size: 1 medium stuffed zucchini
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 35 mg
