How to Make Herb and Feta Stuffed Zucchini Boats

Simple Summary

Stuffed Zucchini Boats with Feta and Herbs are a delightful, Mediterranean-inspired dish that transforms ordinary zucchini into flavorful vessels filled with a savory mixture of cheese, herbs, and vegetables.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 medium zucchini
• 1 cup crumbled feta cheese
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 cup breadcrumbs
• Salt and pepper to taste
• Optional: 1/4 cup pine nuts

Instructions

1. Preheat the oven to 375°F (190°C).

2. Wash the zucchini and cut them in half lengthwise.

3. Using a spoon, scoop out the seeds and some of the flesh from each zucchini half, leaving about 1/4 inch thick shell. Chop the scooped-out flesh and set aside.

4. In a bowl, mix the crumbled feta, diced tomatoes, chopped zucchini flesh, red onion, garlic, parsley, mint, olive oil, and lemon juice.

5. Season the mixture with salt and pepper to taste.

6. Place the zucchini boats on a baking sheet lined with parchment paper.

7. Fill each zucchini boat with the feta mixture, pressing gently to pack it in.

8. Sprinkle breadcrumbs over the top of each stuffed zucchini.

9. If using, scatter pine nuts over the boats.

10. Drizzle with a little extra olive oil.

11. Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the top is golden brown.

12. Remove from the oven and let cool for 5 minutes before serving.

Chef's Notes

• For a heartier meal, add 1/2 cup of cooked quinoa or brown rice to the stuffing mixture.
• You can prepare the stuffed boats ahead of time and refrigerate for up to 24 hours before baking.
• To make this recipe vegan, substitute the feta with a plant-based cheese alternative or nutritional yeast.
• Leftover stuffed zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15 minutes.

Nutritional Info

Per serving (1 stuffed zucchini boat): Approximately 220 calories, 15g protein, 18g carbohydrates, 13g fat. This dish is rich in vitamins A and C, calcium, and antioxidants from the vegetables and herbs. The feta cheese provides a good source of protein and calcium.

Serving Suggestions

Serve these Herb and Feta Stuffed Zucchini Boats as a light main course with a side of mixed greens or as a side dish alongside grilled chicken or fish. For a complete Mediterranean-inspired meal, pair with a Greek salad and a glass of crisp white wine. Garnish with additional fresh herbs and a squeeze of lemon juice just before serving for an extra burst of flavor.