Feta Cheese Stuffed Zucchini (Print Version)
Zucchini boats filled with feta, Gruyere, Greek yogurt, and herbs. Mediterranean flavors in every bite.
# Ingredients:
→ Main Ingredients
01 -
675 grams (3 medium) zucchinis
02 -
150 grams (1 cup + 1 tbsp) crumbled feta cheese
03 -
90 grams (½ cup) strained Greek yogurt
04 -
20 grams (1 medium) spring onion
05 -
40 grams (½ cup) grated Gruyere cheese
06 -
½ lemon zest
07 -
½ teaspoon garlic powder
08 -
1 tablespoon finely chopped parsley
09 -
1 tablespoon olive oil, plus extra for drizzling
10 -
⅓ teaspoon dried oregano, plus extra for sprinkling
# Steps:
01 -
Preheat oven to 200°C / 390°F.
02 -
Cut off the tops and bottoms of the zucchinis. Slice a thin layer to reveal the flesh. Use a vegetable corer or teaspoon to scoop out the flesh, creating a zucchini boat ½ cm (¼ inch) thick. Mix olive oil and oregano in a small bowl, and brush the mixture all over the insides of the zucchini. Lightly season with salt and pepper. Arrange zucchini in a small baking dish or non-stick pan and bake for 12-15 minutes, until slightly softened.
03 -
Mix feta cheese, Gruyere, Greek yogurt, spring onion, garlic powder, lemon zest, parsley, and the remaining olive oil and oregano in a bowl. Season lightly with ground pepper and stir until combined.
04 -
Reduce oven temperature to 180°C / 356°F. Stuff the zucchini with the cheese filling. Avoid overfilling. Press gently to fit. Drizzle with olive oil and sprinkle extra oregano on top.
05 -
Return the stuffed zucchini to the oven and bake for 30 minutes, until the filling is set and golden on top. Serve warm or cold with additional olive oil, if desired.
# Helpful Notes:
01 -
For a more intense flavor, fresh oregano can be used instead of dried oregano.