Feta Cheese Stuffed Zucchini

Feta cheese stuffed zucchini is a dish I turn to when I want something vibrant but still easy enough for a weeknight. These zucchini boats hide a filling that is creamy and tangy brimming with the flavors of fresh herbs and lemon. The combination of feta Gruyere and Greek yogurt melts beautifully together making every bite satisfying and full of Mediterranean essence.

I still recall the first time I served these at a family picnic and no leftovers made it home. Even my most veggie-cautious friend asked for the recipe.

Ingredients

• Zucchinis: look for medium ones with shiny unblemished skin as you want crisp tender boats that hold their shape
• Feta cheese: crumbly and tangy aim for an authentic Greek feta packed in brine if possible as it has more depth
• Greek yogurt: strained and thick for creaminess and tang use whole milk yogurt for a richer filling
• Spring onion: adds gentle bite and lots of fresh aroma make sure it is perky and not wilted
• Gruyere cheese: grated for meltiness and a hint of nuttiness an alpine cheese with a buttery finish
• Lemon zest: gives the filling a fresh citrus lift use an unwaxed lemon so the zest is fragrant and safe
• Garlic powder: offers gentle savory depth without overpowering go for a good quality dried version
• Parsley: finely chopped for brightness and color flat-leaf is best for flavor
• Olive oil: gives richness and helps everything emulsify choose extra virgin for best results
• Dried oregano: for a classic herby note opt for Greek or Mediterranean oregano with a punchy scent

Step-by-Step Instructions

Prepare the Zucchini:

Trim the tops and bottoms from each zucchini. Using a sharp knife slice off a thin strip lengthwise to expose the flesh. With a teaspoon or small corer scoop out the centers carefully so you create sturdy boats about half a centimeter thick on the sides. This is important so the zucchini keep their shape while baking.

Season and Pre-bake:

In a small bowl combine olive oil and oregano. Brush or rub this all over the inside of each zucchini boat. Reserve any excess mixture for the filling. Give the zucchini a sprinkle of salt and pepper. Arrange in a baking dish ensuring they are not too crowded. Bake at 200 Celsius until just slightly softened about 12 to 15 minutes. The goal is for the zucchini to yield when pricked but not be fully cooked.

Make the Cheese Filling:

In a medium bowl combine crumbled feta grated Gruyere Greek yogurt chopped spring onion garlic powder zest of half a lemon parsley and remaining olive oil-oregano mixture. Mix well so everything comes together in a thick fragrant paste. Season lightly with black pepper.

Cool and Stuff the Zucchini:

Let the pre-baked zucchini cool for about five minutes. Lower the oven temperature to 180 Celsius. Fill each zucchini boat with scoops of the cheese mixture pressing down gently to neatly pack the filling but avoid overstuffing. Aim for a level layer almost to the top.

Bake Until Golden and Set:

Drizzle the stuffed zucchini with another touch of olive oil and a pinch of oregano for extra aroma. Bake for about 30 minutes until the top of the filling looks golden and set and you see a little bubbling on the edges. The filling should be creamy but not runny.

Serve and Enjoy:

Serve warm or at room temperature drizzled with a bit more olive oil. This dish is just as delicious chilled the next day.

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My favorite ingredient here is the Greek feta. It reminds me of my grandmother’s kitchen where she would crumble it over almost everything. One summer she grew zucchini the size of my arm and this recipe was her clever way of serving them so we would never get bored.

Storage Tips

Leftover stuffed zucchini will keep well covered in the fridge for up to three days. When reheating use a low oven rather than a microwave to keep the cheese filling creamy and to avoid soggy zucchini. You can also enjoy leftovers cold straight from the fridge.

Ingredient Substitutions

If you do not have Gruyere try Swiss cheese or a good Emmental for similar meltiness and nutty undertones. Ricotta can substitute for part of the Greek yogurt for a sweeter creamier filling. For extra herbs experiment with chopped fresh dill or mint instead of parsley.

Serving Suggestions

These are perfect as a lighter main alongside a crisp salad or as a party appetizer cut into smaller portions. For a heartier meal serve with lemon potatoes or a side of simple lentil salad. I sometimes top with an extra sprinkle of crushed red pepper for a gentle kick.

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Cultural and Historical Context

Stuffed vegetables are a beloved tradition in Greek cooking. Zucchini especially gets stuffed all summer long since the plant is prolific. Cheese mixtures like this one are traditional in many regions especially around the islands where dairy and vegetables are cornerstones of everyday meals.

Recipe FAQs

→ Which cheeses work best for the filling?

Crumbled feta and Gruyere combine for the perfect balance of tangy and creamy flavors in the filling.

→ Can Greek yogurt be replaced with another dairy product?

You can substitute Greek yogurt with thick strained yogurt or a mild ricotta cheese for a similar creamy texture.

→ Is it necessary to pre-bake the zucchini before stuffing?

Pre-baking softens the zucchini slightly, making it easier to fill and ensuring a tender final result.

→ How do I achieve a golden topping?

Use Gruyere in the filling and bake until the top becomes lightly golden. A brief broil also enhances color.

→ Can this dish be prepared ahead?

The zucchini boats can be assembled in advance and baked just before serving, saving you time at mealtime.

→ Is this suitable for a gluten-free diet?

Yes, all the listed ingredients are naturally gluten-free, making it ideal for gluten-sensitive diets.