How to Make Spinach and Feta Stuffed Zucchini Boats

Simple Summary

Delicious zucchini boats filled with a savory mixture of spinach and feta cheese, baked to perfection for a healthy and satisfying meal.

Recipe Details

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

Ingredients

• 4 medium zucchini
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/4 cup red onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1 large egg, lightly beaten
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).

2. Wash the zucchini and cut them in half lengthwise. Using a spoon, scoop out the seeds and some of the flesh to create boats, leaving about 1/4 inch thickness around the edges.

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

4. In a large bowl, mix together the chopped spinach, crumbled feta, diced red onion, minced garlic, breadcrumbs, beaten egg, 1 tablespoon of olive oil, dried oregano, salt, and pepper.

5. Divide the spinach and feta mixture evenly among the zucchini boats, pressing it gently into the cavities.

6. Drizzle the remaining tablespoon of olive oil over the stuffed zucchini.

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

8. Remove from the oven and let cool for 5 minutes.

9. Garnish with freshly chopped parsley before serving.

Chef's Notes

• For a gluten-free version, replace breadcrumbs with almond flour or gluten-free breadcrumbs.
• You can add pine nuts or chopped walnuts to the filling for extra crunch.
• To make ahead, prepare the zucchini boats and filling separately, then assemble and bake just before serving.
• Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.

Nutritional Info

Per serving (2 zucchini halves): Approximately 250 calories, 15g protein, 18g carbohydrates, 16g fat. This dish is high in vitamin A, vitamin C, calcium, and potassium. The zucchini provides fiber, while the spinach and feta offer a good source of iron and calcium.

Serving Suggestions

Serve these Spinach and Feta Stuffed Zucchini Boats as a main course with a side of quinoa or brown rice for a complete vegetarian meal. They also make an excellent side dish for grilled chicken or fish. For a Mediterranean-themed dinner, pair with a Greek salad and hummus. A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements the flavors beautifully.