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Feta Cheese Stuffed Zucchini Recipe

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Feta Cheese Stuffed Zucchini is a delightful Mediterranean-inspired dish featuring tender zucchini boats filled with a creamy and flavorful mixture of crumbled feta, Gruyere cheese, Greek yogurt, and fresh herbs. Baked to perfection, this recipe is perfect as a healthy appetizer or a light main course that can be enjoyed warm or cold.

Ingredients

Zucchini Boats

  • 675 grams (3 medium) zucchinis
  • 1 tablespoon olive oil + extra to drizzle on top
  • ⅓ teaspoon dried oregano + extra to sprinkle on top
  • Salt and pepper to taste

Cheese Filling

  • 150 grams (1 cup + 1 tbsp) crumbled feta cheese
  • 40 grams (½ cup) grated Gruyere cheese
  • 90 grams (½ cup) strained Greek yogurt
  • 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 brushing zucchini
  • Ground pepper to taste

Instructions

  1. Preheat Oven: Set your oven to 200°C (390°F) to prepare for baking the zucchini.
  2. Prepare Zucchini Boats: Trim the tops and bottoms off the zucchinis. Slice a thin long strip along the side to expose the flesh. Using a vegetable corer or teaspoon, scoop out the flesh to create a boat with about ¼ inch (½ cm) thick walls throughout. Brush the inside of each boat with a mixture of olive oil and oregano, seasoning lightly with salt and pepper. Place the boats in a small baking dish or non-stick pan.
  3. Partially Bake Zucchini: Bake the zucchini boats at 200°C (390°F) for 12-15 minutes until they are slightly softened but still firm enough to hold the filling. Remove from the oven and let cool for 5 minutes. Lower the oven temperature to 180°C (356°F).
  4. Prepare Filling: In a bowl, combine the crumbled feta, grated Gruyere, strained Greek yogurt, chopped spring onion, garlic powder, lemon zest, parsley, and the remaining olive oil and oregano mixture. Season lightly with ground pepper and mix well to create a creamy, flavorful filling.
  5. Stuff Zucchini Boats: Spoon the cheese filling evenly into each zucchini boat, pressing gently to compact it without overflowing. Drizzle a little olive oil on top and sprinkle with additional oregano to enhance the aroma and color during baking.
  6. Bake Stuffed Zucchini: Return the stuffed zucchinis to the oven set at 180°C (356°F). Bake for about 30 minutes, or until the cheese is set and has developed a nice golden-brown top.
  7. Serve: Serve the stuffed zucchini warm or cold, optionally drizzling extra olive oil on top for added richness. Enjoy this healthy, cheesy treat as a versatile appetizer or light meal.

Notes

  • You can use leftover zucchini flesh and the thin top slice in soups, stews, or as fillings for other dishes like Yemista or stuffed squid.
  • Be careful not to overstuff the zucchini to prevent filling from spilling out during baking.
  • If you prefer a crispier top, you can broil for an additional 1-2 minutes at the end, watching closely to avoid burning.

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