Feta Cheese Stuffed Zucchini Recipe

Imagine tender zucchini boats filled to the brim with a creamy, tangy, and utterly irresistible cheese mixture—these Feta Cheese Stuffed Zucchini are the ultimate crowd-pleaser! With just the right blend of fresh herbs, two kinds of cheese, and a pop of lemon zest, this recipe delivers the perfect balance of flavors and textures in every bite.

Ingredients You’ll Need

You’ll love how this short ingredient list works culinary magic—each item plays an essential role. These are the building blocks behind the creamy, herby filling and the tender, golden zucchini that makes every Feta Cheese Stuffed Zucchini so memorable.

• Zucchini (3 medium): Sturdy yet tender, zucchini is the perfect vessel for all that glorious filling—choose medium-sized ones for easy scooping.
• Feta Cheese (1 cup + 1 tbsp, crumbled): Salty, creamy, and deeply flavorful, this is the hero ingredient that puts the whole recipe in the “can’t-stop-eating” category.
• Greek Yogurt (½ cup, strained): Adds creaminess and a touch of tang, keeping the filling pillowy soft and not too rich.
• Spring Onion (1 medium): Fresh and subtly zesty, it brings a gentle bite and color to each stuffed boat.
• Gruyère Cheese (½ cup, grated): Sweet and nutty Gruyère melts like a dream, balancing out the salty feta.
• Lemon Zest (½ lemon): For brightness and zing—this little touch makes the whole filling come alive.
• Garlic Powder (½ teaspoon): Infuses everything with savory warmth, tying together the cheeses and veggies.
• Fresh Parsley (1 tbsp, finely chopped): A must for herbal fragrance and garden-fresh color.
• Olive Oil (1 tbsp + extra for drizzling): Keeps the zucchini moist and adds a wonderful richness—don’t skip that final drizzle!
• Dried Oregano (⅓ tsp + extra for topping): Earthy oregano adds a Mediterranean flair that sings alongside the feta and lemon.
• Salt & Pepper: Use sparingly, as the cheese brings plenty of seasoning already.

Variations

What’s fabulous about Feta Cheese Stuffed Zucchini is how easily you can riff on the flavors without losing the magic. Whether you’re swapping for what’s on hand or catering to a special diet, there’s room to play and personalize.

• Add Protein: Fold cooked quinoa, crumbled cooked sausage, or chickpeas into the cheese filling for a heartier main dish.
• Go Vegan: Use your favorite creamy vegan cheese and a plant-based yogurt—add nutritional yeast for a savory punch.
• Spice It Up: Toss in a pinch of chili flakes or a chopped fresh chili if you love a little heat with your cheese.
• Tweak the Herbs: Try dill, mint, or basil in place of parsley for a fresh twist every time you make it.

How to Make Feta Cheese Stuffed Zucchini

Step 1: Prep the Zucchini Boats

First, let’s preheat the oven to 200°C (390°F) to get things moving. Trim the tops and bottoms off each zucchini, then carefully cut a thin, lengthwise slice to open up the center. Using a teaspoon or a corer, gently scoop out the seeds and some of the flesh, creating a hollow “boat” with ¼-inch thick walls all around—try not to pierce the skin so they stay sturdy while baking!

Step 2: Infuse with Herb Oil & Bake

In a small bowl, whisk together the olive oil and oregano. Brush this fragrant mixture generously inside each zucchini boat (don’t forget the edges!), reserving a little for the filling. Lightly sprinkle with salt and pepper, then arrange the zucchinis in a baking dish. Bake them for 12–15 minutes until just softened—you want them tender but not collapsing.

Step 3: Make the Creamy Cheese Filling

While the zucchini are baking, mix together the crumbled feta, grated Gruyère, Greek yogurt, spring onion, garlic powder, lemon zest, and chopped parsley in a bowl. Pour in the remaining oregano-oil mixture and a dash of pepper, then stir everything until it’s well blended and creamy. This filling smells absolutely heavenly even before it’s baked!

Step 4: Stuff and Second Bake

Lower the oven temperature to 180°C (356°F) and let the zucchini cool slightly. Spoon the cheese filling into each boat, gently pressing it in so it fills the cavity snugly but doesn’t overflow. Finish with a drizzle of olive oil and a sprinkle of oregano on top. Return the dish to the oven and bake for 30 minutes, or until the tops are golden and the filling looks set (trust me, you’ll know by the fabulous aroma!).

Step 5: Serve and Enjoy

Your kitchen should smell absolutely incredible now! Serve the Feta Cheese Stuffed Zucchini warm or at room temperature with an extra drizzle of olive oil if you’d like. The combination of melty cheese, fragrant herbs, and tender zucchini is simply unforgettable.

How to Serve Feta Cheese Stuffed Zucchini

Garnishes

A final wave of fresh parsley, a sprinkle of crumbled feta, and a delicate drizzle of golden olive oil will make your Feta Cheese Stuffed Zucchini look as lush as they taste. For a burst of color, a few pink radish slices or a pinch of chili flakes never hurt either!

Side Dishes

These cheesy zucchini boats are right at home next to a crisp Greek salad, herbed couscous, crusty bread, or even a simple roasted potato side. For a protein boost, serve alongside grilled chicken, chickpea salad, or your favorite summery main.

Creative Ways to Present

Halve the boats crosswise for pretty two-bite appetizers, or layer slices on toasted baguette rounds for a wow-worthy vegetarian crostini. If you’re serving a crowd, arrange the stuffed zucchini on a platter with edible flowers and colorful veggie ribbons—it’s a total showstopper!

Make Ahead and Storage

Storing Leftovers

Leftover Feta Cheese Stuffed Zucchini will keep beautifully in the fridge for up to three days. Just let them cool completely, then transfer to an airtight container (you can stack them with parchment paper if needed).

Freezing

While they’re best fresh, you can freeze these after baking if needed. Let them cool, wrap each zucchini tightly in plastic wrap, then foil, and freeze for up to one month—just know the texture of the zucchini softens a bit when thawed.

Reheating

To reheat, pop the zucchini in a 180°C (350°F) oven until warmed through and the cheese filling is bubbling once again—about 15 minutes from chilled, a bit longer from frozen (thaw first for best results).

FAQs

Final Thoughts

If you’re craving a dish that’s equal parts comforting and fresh, Feta Cheese Stuffed Zucchini truly delivers. Give it a try and I promise—your kitchen will smell amazing and every bite will feel like a sunny Mediterranean celebration. Can’t wait to hear how you make it your own!

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