Name: Feta Cheese Stuffed Zucchini Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 675 grams (3 medium) zucchinis; 150 grams (1 cup + 1 tbsp) crumbled feta cheese; 90 grams (½ cup) Greek yogurt, strained; 20 grams (1 medium) Spring onion; 40 grams (½ cup) grated Gruyere cheese; ½ lemon zest; ½ teaspoon garlic powder; 1 tablespoon finely chopped parsley; 1 tablespoon olive oil + extra for drizzling; ⅓ teaspoon dried oregano + extra for sprinkling

There’s something wonderfully special about Feta Cheese Stuffed Zucchini: it’s bright, tangy, and absolutely delightful, marrying the creamy richness of Greek cheeses with the fresh, subtle crunch of zucchini. The magic happens when you bake these beautiful green boats until perfectly tender, and every bite bursts with Mediterranean flavor. This is the kind of dish you’ll want to share for brunch, serve at a casual dinner party, or simply savor for a weeknight treat—every forkful feels like a mini-vacation!

Feta Cheese Stuffed Zucchini Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Feta Cheese Stuffed Zucchini is deceptively short, but each one plays a crucial role in building this delicious, sun-kissed flavor profile. From crisp garden zucchini to the zip of lemon and creamy cheeses, quality is key—so gather your favorites!

Zucchini: Serves as the perfect edible vessel; choose medium, firm zucchinis for easier hollowing and sturdy boats.
Feta cheese: Crumbled feta brings a tangy, salty burst that pairs beautifully with the delicate zucchini flavor.
Greek yogurt: Adds creaminess and a slight tang, making the filling extra luscious without being heavy.
Spring onion: Finely chopped, it adds fresh bite and a gentle onion flavor that cuts through the richness.
Gruyere cheese: A touch of gruyere gives the filling meltiness and a subtle nutty undertone.
Lemon zest: Adds brightness and a citrusy lift to balance the cheeses.
Garlic powder: Gives gentle depth without overpowering the subtle dairy flavors.
Parsley: Chopped parsley brings freshness and a burst of color to the final dish.
Olive oil: For brushing the zucchini and drizzling for a glossy finish; use extra-virgin for best flavor.
Dried oregano: Essential for that classic Mediterranean aroma, both mixed in and sprinkled on top.
Salt and ground pepper: Used sparingly, just to enhance all these gorgeous, natural flavors.

How to Make Feta Cheese Stuffed Zucchini

Step 1: Prep the Zucchini Boats

Start by preheating your oven to 200°C (390°F). Slice both ends off your zucchini, then cut a long, thin slice to expose the center. Use a teaspoon or a corer to carefully scoop out the flesh, making cozy little boats about a quarter inch thick all around. Take your time—it’s oddly satisfying, and you can save the scooped flesh to use in another recipe!

Step 2: Season and Par-Bake

Mix together your olive oil and a pinch of dried oregano in a small bowl. Brush this herby oil all over the insides of your zucchini boats, letting some pools collect in the nooks for extra flavor. Season lightly with a sprinkle of salt and pepper. Place them snugly in a baking dish and slide them into the oven for 12 to 15 minutes, just until they start to soften and yield to a toothpick. This quick roast gives you a head start on that delicious tenderness!

Step 3: Make the Savory Cheese Filling

Now for the delightful, creamy heart of your Feta Cheese Stuffed Zucchini! In a mixing bowl, combine crumbled feta, grated gruyere, strained Greek yogurt, chopped spring onion, garlic powder, lemon zest, and parsley. Add any remaining olive oil and oregano from earlier. Give it all a gentle stir—you want it well mixed but not mushy. Take a sneak taste for pepper or herbs; there’s no shame in snacking on a spoonful!

Step 4: Fill and Top the Zucchini

Once your baked zucchini come out of the oven, let them cool off for about 5 minutes and lower the oven temperature to 180°C (356°F). Gently fill each boat with your savory cheese mixture, pressing it in just enough so it stays nestled inside without spilling over. Finish with a light drizzle of olive oil and a final dusting of oregano for extra aroma.

Step 5: Bake to Golden Deliciousness

Return the filled zucchini to the oven and bake for 30 minutes, keeping an eye out as the cheese gets golden on top and the filling puffs very slightly. You’re looking for a set, lightly browned top—this is the moment you’ll smell that irresistible cheesy herb aroma sweeping through your kitchen!

Step 6: Serve and Enjoy

Let your Feta Cheese Stuffed Zucchini cool for a few minutes (or serve at room temperature, they’re equally delicious!) and drizzle with a touch more olive oil if you like. Each boat is creamy, bright, and full of character, ready to be shared with eager lucky friends or family.

How to Serve Feta Cheese Stuffed Zucchini

Garnishes

Fresh garnishes elevate the plate and flavor. Try a scatter of chopped parsley, some extra lemon zest for zing, or even a sprinkle of toasted pine nuts for crunch. A finishing drizzle of vibrant olive oil ties all the flavors together and gives the dish a beautiful, glossy sheen.

Side Dishes

Because Feta Cheese Stuffed Zucchini is so flavorful, it pairs beautifully with simple sides like a classic Greek salad, roasted potatoes, or crusty sourdough bread. For a lighter meal, serve it alongside a crisp green salad dressed with lemon and extra-virgin olive oil.

Creative Ways to Present

If you’re hosting, arrange the stuffed zucchini on a wooden board or a big rustic platter for a Mediterranean feast vibe. You can also slice each stuffed zucchini in halves or rounds for fun, shareable party bites. For a striking starter, serve alongside a swirl of garlicky yogurt or beet hummus—the colors will pop!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Pop them into an airtight container and keep refrigerated for up to 3 days. Unlike many stuffed dishes, the Feta Cheese Stuffed Zucchini don’t lose their creamy texture—a quick reheat brings those flavors right back to life!

Freezing

While these are best fresh, you can freeze baked Feta Cheese Stuffed Zucchini. Let them cool completely, wrap tightly in foil or parchment, and store in a freezer bag for up to a month. Thawed zucchini is a bit softer, but still tasty for a grab-and-go lunch or quick dinner.

Reheating

To reheat, place the refrigerated or thawed zucchini in a baking dish and cover loosely with foil. Warm in a 170°C (340°F) oven for about 10-15 minutes, or until heated through. If you want a fresh browned top, give them a quick blast under the broiler for a minute or two.

FAQs

Can I use a different cheese instead of feta?

You can definitely experiment with other cheeses! Try ricotta for a creamier filling, or goat cheese for similar tang. Just know that feta is the star for classic Feta Cheese Stuffed Zucchini flavor.

Do I need to peel the zucchini?

Nope, the skin helps hold the boats together and adds lovely color and texture. Just give them a good wash before you start.

How thick should I make the zucchini boats?

Aim for about half a centimeter (a quarter inch) all around; this thickness keeps the zucchini sturdy but allows them to become wonderfully tender as they bake.

Can I prepare the filling in advance?

Absolutely! Mix together the cheese filling up to a day ahead and chill. When ready to assemble your Feta Cheese Stuffed Zucchini, simply stuff and bake.

Is this dish vegetarian?

Yes, as long as you double-check that your cheeses are made with vegetarian rennet, Feta Cheese Stuffed Zucchini is a tasty vegetarian option.

Final Thoughts

If you’ve never tried Feta Cheese Stuffed Zucchini before, now’s your perfect excuse! It’s a dish packed with sunny, irresistible flavors and a creamy, herby center you’ll want to make again and again. Grab some fresh zucchini and your favorite Greek cheese, and let your kitchen transport you to the Mediterranean—one bite at a time.