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Stuffed Zucchini Boats with Tomato and Feta
4.7 from 68 votes

Stuffed Zucchini Boats with Tomato and Feta

Stuffed Zucchini Boats feature zucchini halves grilled to tender, lightly charred perfection, then scooped and filled with a fresh mixture of tomato, green onions, feta cheese, mint, parsley, and lemon zest and juice. The result is a light, Mediterranean-inspired dish combining smoky, tangy, and herbaceous flavors.

Prep Time
10 mins
Cook Time
7 mins
Servings: 6 zucchini boats
Calories: 512 kcal
Course: Side Dish
Cuisine: Mediterranean

Ingredients

  • 3 zucchini trimmed and sliced length-wise into halves
  • extra virgin olive oil I used Early Harvest Greek EVOO
  • salt to your liking, kosher salt
  • black pepper to your liking, kosher salt
  • oregano large sprinkle to your liking, dried
  • 6 oz cherry tomato sliced in halves
  • 3 green onions both white and green parts, ends trimmed, chopped
  • 1/2 cup feta cheese more to your liking, crumbled
  • 6 to 10 mint leaf chopped, fresh
  • parsley chopped, large handful, fresh
  • lemon zest of 1
  • lemon juice not too much, splash

Instructions

    Cup of Yum
  1. Heat a cast iron skillet or indoor griddle over medium heat. (OR, If cooking on gas grill, lightly oil the grate and preheat grill to medium-low).
  2. Brush zucchini generously with extra virgin olive oil on both sides. Season zucchini (particularly flesh side) with salt, freshly ground pepper, and oregano.
  3. Place zucchini, flesh-side down, on the preheated grill (or indoor griddle). Grill for 3 to 5 minutes until soft and nicely charred, then turn on back side and grill for another 3 to 5 minutes until this side is also tender and gains some color. (If using an indoor skillet or griddle, you may need to adjust heat to medium-high.)
  4. Remove zucchini from heat and let cool enough to handle.
  5. To create zucchini boats, use a small spoon to scoop out the flesh (do not discard). Squeeze all liquid out of zucchini flesh (you might use a linen kitchen towel or paper towel to do this.)
  6. Make the filling for the zucchini boats. Put the zucchini flesh in a mixing bowl and add the cherry tomatoes, green onions, feta, mint, parsley, lemon zest. Add a small splash of lemon juice and sprinkle a little more oregano. Drizzle a little extra virgin olive oil and mix everything together.
  7. Spoon the filling mixture into the prepared zucchini boats and arrange on a serving platter. Enjoy!

Notes

  • Grill zucchini until tender and charred to enhance flavor.
  • Squeeze out excess moisture from scooped zucchini flesh to prevent soggy filling.
  • Cut zucchini halves crosswise into smaller boats for easy serving as appetizers.
  • Make ahead by grilling zucchini in advance; assemble filling and bake when ready.
  • Try alternative fillings like baby spinach, olives, marinated artichokes, or add cured meats for variety.
  • A drizzle of Greek Tzatziki sauce complements the finishing flavor of zucchini boats.

Nutrition Information

Calories 51.2kcal (3%) Carbohydrates 5.7g (2%) Protein 4.3g (9%) Fat 1.9g (3%) Saturated Fat 1g (5%) Cholesterol 6.7mg (2%) Potassium 334.1mg (7%) Fiber 1.4g (6%) Vitamin A 436.9IU (9%) Vitamin C 25.5mg (28%) Calcium 25.5mg (3%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 6 zucchini boats

Amount Per Serving

Calories 512

% Daily Value*

Calories 51.2kcal 3%
Carbohydrates 5.7g 2%
Protein 4.3g 9%
Fat 1.9g 3%
Saturated Fat 1g 5%
Cholesterol 6.7mg 2%
Potassium 334.1mg 7%
Fiber 1.4g 6%
Vitamin A 436.9IU 9%
Vitamin C 25.5mg 28%
Calcium 25.5mg 3%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.