Feta Cheese Stuffed Zucchini Recipe

I am so excited to share my absolute favorite Feta Cheese Stuffed Zucchini Recipe with you! This dish is a perfect harmony of creamy, tangy, and fresh flavors that feel comforting yet light. I love how the tender zucchini boats cradle a luscious filling of feta, Greek yogurt, herbs, and melty Gruyere, making every bite feel like a little celebration. It’s such a satisfying dish that I always find myself coming back to when I want something both nourishing and indulgent.

Why You'll Love This Feta Cheese Stuffed Zucchini Recipe

What truly makes this recipe stand out to me is the balance of textures and flavors. The zucchini comes out perfectly tender after a gentle bake, just holding its shape, while the filling is creamy, tangy from the feta and Greek yogurt, with a subtle brightness from lemon zest and herbs. And then that little bit of Gruyere melted on top adds just the right amount of gooey richness. It’s a flavor combo that never fails to brighten my mood.

I also appreciate how straightforward the preparation is. I don’t have to spend hours in the kitchen, but the finished dish looks and tastes like something special. The step of roasting the zucchini just a bit before stuffing really enhances the softness and adds depth to the final texture. Plus, the olive oil and oregano rubbed inside make every bite wonderfully aromatic.

This recipe is incredibly versatile in terms of when to serve it. I’ve made it as a cozy weeknight meal, paired it with a fresh salad at a summer lunch, and even brought it to potlucks and family dinners where it’s always a hit. It feels just as suitable for casual meals as it does for more festive occasions, making it one of those dishes I love having in my recipe arsenal.

Ingredients You'll Need

The ingredients for this Feta Cheese Stuffed Zucchini Recipe are wonderfully simple but each one plays an essential role. From fresh zucchinis that provide a tender, juicy base to the creamy feta and Greek yogurt filling, every component adds a unique flavor or texture to the dish.

• Zucchinis: Medium-sized zucchinis give the perfect proportions for stuffing and bake up tender but still firm.
• Feta cheese: Crumbled feta is the star of the filling, providing tanginess and a creamy crumbly texture.
• Greek yogurt: Adds smooth creaminess and a slight tartness that balances the feta’s saltiness.
• Spring onion: Fresh and mild onion flavor adds brightness without overpowering the delicate filling.
• Gruyere cheese: Melts beautifully on top to create a golden, slightly nutty crust.
• Lemon zest: Gives a lovely citrusy lift that refreshes the palate.
• Garlic powder: Offers a subtle, savory depth without the sharpness of fresh garlic.
• Parsley: Adds fresh herbal notes and pretty flecks of green throughout the filling.
• Olive oil and oregano: Infuse the zucchini boats and filling with classic Mediterranean warmth and aroma.

Directions

Step 1: Preheat your oven to 200°C (390°F). This high heat is necessary to soften the zucchini while giving you that gorgeous roasted flavor in the first bake.

Step 2: Prepare the zucchini. Cut off the tops and bottoms, then slice down one side to open up a boat shape. Use a corer or teaspoon to carefully scoop out the flesh, leaving about ½ cm (¼ inch) thick walls all around so the boats hold their shape.

Step 3: In a small bowl, whisk together the olive oil and dried oregano. Brush this seasoning mixture all over the insides of your zucchini boats—this will give them a fragrant, slightly oily coating that beefs up the flavor. Lightly season with salt and pepper.

Step 4: Place the zucchini boats in a small baking dish or non-stick pan and bake for 12 to 15 minutes. They should be just tender enough to pierce easily with a toothpick, but still solid enough to hold the filling.

Step 5: While the zucchini bakes, prepare the filling. In a bowl, combine the crumbled feta, grated Gruyere, Greek yogurt, finely chopped spring onion, garlic powder, lemon zest, parsley, and season lightly with ground pepper. Stir in the reserved olive oil and oregano mixture from the zucchini step to tie all the flavors together.

Step 6: Remove the zucchini from the oven and let them cool slightly for about 5 minutes. Meanwhile, lower the oven temperature to 180°C (356°F) to prepare for the second bake.

Step 7: Stuff each zucchini with the cheese filling, pressing it in gently to avoid overflow but filling them quite generously. Drizzle a touch of olive oil and sprinkle a little more oregano on top of each boat for an extra fragrant finish.

Step 8: Return the stuffed zucchinis to the oven and bake for approximately 30 minutes. You want the filling to set and develop a little golden color on top — this means it’s perfectly baked and ready to enjoy.

Step 9: Serve warm or at room temperature, drizzled with extra olive oil if you like. I find they’re incredible just as they are, but a little fresh parsley on top never hurts!

Servings and Timing

This Feta Cheese Stuffed Zucchini Recipe makes about 3 hearty servings, perfect for a light lunch or side dish for dinner. Prep time takes around 15 minutes, with an initial 12-15 minute bake followed by 30 minutes for the final bake. All up, you’re looking at about 1 hour total from start to finish, including cooling and prepping — plenty manageable for a weeknight but also perfect for impressing guests when you have a bit more time.

How to Serve This Feta Cheese Stuffed Zucchini Recipe

When I serve this dish, I like to keep things fresh and Mediterranean-inspired. A simple crisp green salad with a lemon vinaigrette pairs beautifully by cutting through the creaminess of the filling and echoing the citrus notes. Roasted cherry tomatoes or a tray of grilled veggies make an excellent side that complements both the flavors and textures without overwhelming the palate.

For presentation, I suggest arranging the stuffed zucchini boats neatly on a large platter, garnished with a sprinkle of fresh parsley or even a few edible flowers to brighten things up visually. A drizzle of good quality olive oil just before serving adds that gorgeous glossy finish and richness to each bite. I often serve these slightly warm or at room temperature, which allows the flavors to really settle and makes for a lovely casual yet refined presentation.

To round out the meal, this dish pairs wonderfully with a chilled white wine like a Sauvignon Blanc or a crisp Rosé. If you prefer cocktails, a light gin and tonic with a splash of fresh lemon juice complements the herbal and citrus notes perfectly. For non-drinkers, sparkling water infused with cucumber and mint keeps things refreshing and light. I find this recipe is a go-to for everything from family dinners to holiday gatherings because it’s so versatile and makes people happy!

Variations

I love experimenting with this recipe depending on what’s in my kitchen or the season. For a different flavor profile, swapping the Gruyere for mozzarella or Parmesan gives a new texture and taste twist. If you like a little heat, adding a pinch of red pepper flakes to the filling can give a subtle kick that wakes up the dish.

If you need this dish to be gluten-free, you’re already in luck — the recipe is naturally gluten-free! For a vegan twist, I’ve had success replacing the feta and yogurt with plant-based cheeses and silken tofu or coconut-based yogurt. Just be sure to season well since those alternatives can be milder than traditional dairy.

You could also try grilling the zucchini boats instead of baking them for a smoky char flavor. Another method I enjoy is making smaller, bite-size zucchini cups that bake faster and are perfect for party appetizers. The core concept remains the same but offers so many ways to tailor the dish to your preferences or occasion.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend transferring them to an airtight container and storing in the refrigerator. They will keep well for up to 3 days. I like using shallow glass containers so the pieces cool evenly and maintain their texture without getting soggy.

Freezing

This stuffed zucchini can be frozen, though I find the texture is best when fresh. If you choose to freeze, place the baked zucchini in a freezer-safe container or wrap them tightly in plastic wrap and foil to prevent freezer burn. They’ll be good for up to 1 month. When thawing, it’s best to move them to the fridge overnight and then reheat gently to preserve texture.

Reheating

For reheating, I prefer using an oven or toaster oven set at 160°C (320°F) until warmed through, about 15-20 minutes. This helps keep the zucchini firm and the cheese filling creamy without drying out. Avoid microwave reheating if possible, as that tends to make the zucchini mushy and the filling rubbery. A quick drizzle of olive oil before serving can help restore some moisture and richness.

FAQs

Can I use different types of cheese besides feta and Gruyere?

Absolutely! While feta and Gruyere are my favorites for their tang and meltiness, you can substitute with mozzarella, Parmesan, or even goat cheese depending on your taste. Just keep in mind that changing cheese types alters the flavor and texture, so adjust seasoning accordingly.

Is this recipe suitable for meal prep and make-ahead meals?

Yes, it’s fantastic for meal prep! You can prepare the zucchini boats and filling separately and assemble right before baking. Alternatively, bake everything ahead and reheat as needed. Just store properly in airtight containers and consume within a few days for best results.

Can I add meat or proteins to this recipe?

Definitely! Ground lamb, chicken sausage, or even cooked quinoa or chickpeas work well stirred into the filling to add heartiness and protein. Adding some sautéed mushrooms or spinach is also a great way to boost flavor and nutrition.

What if I don’t have Greek yogurt—can I substitute it?

If you don’t have Greek yogurt, you can use sour cream or crème fraîche for a similar tangy creaminess. Plain full-fat yogurt works too but tends to be a bit looser, so I recommend straining it if possible for a thicker consistency.

Should the zucchinis be eaten warm or cold?

Both are wonderful! I often enjoy them warm straight from the oven when the cheese is melty and the zucchini is soft. But they also hold up beautifully chilled or at room temperature, which makes them perfect for picnics or buffet tables where they can sit out for a while.

Conclusion

I genuinely hope you give this Feta Cheese Stuffed Zucchini Recipe a try — it’s one of those dishes that brings such joy with simple ingredients and straightforward steps. I swear by its delicious blend of creamy, fresh, and savory flavors that come together in a way that feels both comforting and special. Once you make it, I have a feeling it will earn a spot in your regular rotation just like it has in mine!

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