Description
Feta Cheese Stuffed Zucchini is a delightful Mediterranean-inspired dish featuring tender baked zucchini boats filled with a creamy, flavorful mixture of crumbled feta, Greek yogurt, Gruyere cheese, herbs, and spices. This recipe is perfect as a light main course or an impressive appetizer that can be enjoyed warm or cold.
Ingredients
Zucchini
- 675 grams (3 medium) zucchinis
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
Vegetables & Herbs
- 20 grams (1 medium) spring onion, finely chopped
- 1 tablespoon finely chopped parsley
- ½ teaspoon garlic powder
- ½ lemon zest
Seasonings & Oils
- 1 tablespoon olive oil (+ extra for drizzling)
- ⅓ teaspoon dried oregano (+ extra to sprinkle on top)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for baking the zucchini.
- Prepare The Zucchini: Cut off the tops and bottoms of the zucchinis, then slice a thin long piece to reveal the flesh. Use a vegetable corer or teaspoon to scoop out the flesh, leaving a ½ cm (¼ inch) thick boat all around the edges.
- Season The Zucchini: In a small bowl, mix olive oil and dried oregano, then brush or rub this mixture inside the zucchini boats. Season lightly with salt and pepper. Reserve the remaining oil-oregano mixture for the filling.
- Pre-Bake Zucchini: Place the prepared zucchini in a small baking dish or non-stick pan and bake for 12-15 minutes until slightly softened when pierced with a toothpick. Remove from oven and allow to cool slightly.
- Prepare The Filling: In a mixing bowl, combine crumbled feta, grated Gruyere, strained Greek yogurt, chopped spring onion, garlic powder, lemon zest, parsley, and the reserved olive oil and oregano. Season with ground pepper and stir well to combine all ingredients.
- Lower Oven Temperature: Reduce the oven temperature to 180°C (356°F) to prepare for final baking.
- Stuff The Zucchini: Spoon the cheese filling into the cooled zucchini boats, pressing gently to fit without overflowing. Drizzle a little olive oil and sprinkle oregano on top.
- Bake Stuffed Zucchini: Return the stuffed zucchini to the oven and bake for about 30 minutes until the cheese filling is set and develops a slight golden color on top.
- Serve: Enjoy the zucchini warm or cold with additional olive oil drizzled on top if desired.
Notes
- When scooping the zucchini flesh, leave a consistent ½ cm (¼ inch) thick boat to maintain the structure during baking.
- Straining the Greek yogurt ensures the filling is thick and creamy without excess moisture.
- You can use a small baking dish or a non-stick pan for both baking stages.
- This dish pairs well with a fresh green salad or crusty bread for a complete meal.
