Description
Feta Cheese Stuffed Zucchini is a light yet satisfying dish made with tender zucchini boats filled with creamy feta, Greek yogurt, herbs, and melted cheese, baked to golden perfection—perfect for a healthy, flavorful meal.
Ingredients
- 3 medium zucchinis (675 grams)
- 1 cup + 1 tbsp crumbled feta cheese (150 grams)
- ½ cup strained Greek yogurt (90 grams)
- 1 spring onion, finely chopped
- ½ cup grated Gruyère cheese (40 grams)
- Zest of ½ lemon
- ½ teaspoon garlic powder
- 1 tablespoon chopped parsley
- 1 tablespoon olive oil (plus extra for drizzling)
- ⅓ teaspoon dried oregano (plus extra for topping)
- Salt and pepper to taste
Instructions
1. Preheat Oven:
Preheat oven to 390°F (200°C).
2. Prepare Zucchini:
Trim ends and slice lengthwise to create boats. Scoop out the flesh, leaving about ¼-inch thickness.
3. Season & Pre-Bake:
Mix olive oil with oregano and brush inside zucchini. Lightly season with salt and pepper. Bake for 12–15 minutes until slightly tender.
4. Make Filling:
In a bowl, mix feta, Greek yogurt, Gruyère, spring onion, garlic powder, lemon zest, parsley, and remaining oil mixture. Stir until creamy.
5. Stuff Zucchini:
Let zucchini cool slightly, then fill each with the mixture. Press gently to fit.
6. Bake Again:
Lower oven to 356°F (180°C) and bake for 30 minutes until golden on top.
7. Serve:
Serve warm or slightly cooled with a drizzle of olive oil.
Notes
- Don’t over-scoop the zucchini or they may collapse while baking.
- Feta is naturally salty, so season lightly.
- For extra browning, broil for 2–3 minutes at the end.
- You can add cooked ground chicken or turkey for extra protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course / Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 55 mg