Go Back

Greek Stuffed Zucchini Boats

Healthy and vibrant zucchini halves stuffed with a Mediterranean mix of cherry tomatoes, kalamata olives, feta cheese, and red onions, roasted to perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 boats
Course: Dinner, Main Course, Side Dish
Cuisine: Greek, Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Boats
  • 4 medium zucchini ends trimmed, halved lengthwise
  • 1 tbsp olive oil for brushing
Filling
  • 1.5 cups cherry tomatoes halved
  • 1 cup feta cheese cubed or crumbled
  • 0.5 cup Kalamata olives pitted and halved
  • 0.5 small red onion diced
  • 2 tbsp olive oil extra virgin
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tbsp lemon juice fresh
  • 1 tbsp fresh parsley chopped

Equipment

  • Baking sheet
  • Parchment paper
  • Melon Baller or Spoon
  • Knife

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice zucchini in half lengthwise. Using a spoon or melon baller, scoop out the center seeds, leaving a 1/4 inch thick shell.
  3. Place zucchini boats on the baking sheet. Brush lightly with olive oil and season with a pinch of salt.
  4. In a medium bowl, combine halved tomatoes, olives, feta cheese, diced onion, minced garlic, oregano, and remaining olive oil.
  5. Spoon the filling mixture generously into the hollowed zucchini boats.
  6. Bake for 25-30 minutes until zucchini is tender and feta is slightly browned.
  7. Remove from oven, drizzle with fresh lemon juice, and garnish with chopped parsley before serving.

Notes

To reduce moisture, salt the hollowed zucchini and let sit upside down on paper towels for 15 minutes before filling.