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Feta Cheese Stuffed Zucchini Recipe

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4 from 277 reviews

A delightful and savory dish featuring zucchinis hollowed out and generously stuffed with a creamy mixture of crumbled feta, Gruyere cheese, Greek yogurt, and aromatic herbs. Baked to perfection, these feta cheese stuffed zucchinis make for a perfect appetizer, side dish, or light meal that balances fresh vegetables and rich, tangy flavors.

  • Total Time: 1 hour
  • Yield: 3 medium stuffed zucchinis (serves 2-3)

Ingredients

Zucchini

  • 675 grams (3 medium) zucchinis

Cheese and Dairy

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

Vegetables and Herbs

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

Seasonings and Oils

  • 1 tablespoon olive oil + extra for drizzling on top
  • ½ teaspoon garlic powder
  • ⅓ teaspoon dried oregano + extra to sprinkle on top
  • Salt and ground pepper to taste

Instructions

  1. Preheat the Oven: Set your oven to 200°C (390°F) to get it ready for baking the zucchinis.
  2. Prepare the Zucchini: Cut off the tops and bottoms of the zucchinis. Then slice a thin long piece to expose the flesh. Use a vegetable corer or teaspoon to scoop out the inside, creating a boat shape with about ½ cm (¼ inch) thickness on the sides.
  3. Season the Zucchini: Mix olive oil and dried oregano in a small bowl. Brush this mixture inside the zucchini boats thoroughly. Lightly season them with salt and pepper, then place them in a small baking dish or non-stick pan.
  4. Bake Zucchini Boats Initially: Bake the prepared zucchinis for 12-15 minutes until they are just softened when tested with a toothpick. Then remove and let them cool for 5 minutes. Lower oven temperature to 180°C (356°F).
  5. Prepare the Filling: In a mixing bowl, combine the crumbled feta, grated Gruyere, Greek yogurt, chopped spring onion, garlic powder, lemon zest, parsley, remaining olive oil, and oregano. Season with ground pepper and mix well until smooth.
  6. Stuff the Zucchini: Fill each zucchini boat with the cheese mixture without overflowing, pressing gently to fit the filling inside. Drizzle a little olive oil and sprinkle oregano on top of each filled zucchini.
  7. Bake the Stuffed Zucchini: Place them back into the oven at 180°C (356°F) and bake for about 30 minutes until the filling is set and develops a light golden color on top.
  8. Serve: Enjoy warm or cold, optionally drizzled with extra olive oil for added richness and flavor.

Notes

  • When scooping the zucchini flesh, aim to keep the boat walls about ½ cm (¼ inch) thick to ensure they hold their shape during baking.
  • Straining the Greek yogurt beforehand helps remove excess moisture, preventing a watery filling.
  • You can adjust the amount of garlic powder and herbs to your taste preferences.
  • These stuffed zucchinis can be served as a light appetizer, side dish, or even a vegetarian main course.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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