Stuffed Zucchini Boats with Tomato and Feta
You'll love these easy grilled zucchini boats, prepared Mediterranean-style with tomato and feta. We make every use of the zucchini flesh too! Check out the tips and ideas in the post. Serve these as a fun appetizer or side next to your favorite summer entrees!
Servings: 6 zucchini boats
Ingredients
- 3 zucchini trimmed and sliced length-wise into halves
- extra virgin olive oil I used Early Harvest Greek EVOO
- Kosher salt and pepper to your liking
- Dried oregano large sprinkle to your liking
- 6 oz cherry tomatoes sliced in halves
- 3 green onions both white and green parts, ends trimmed, chopped
- 1/2 cup crumbled feta cheese more to your liking
- 6 to 10 fresh mint leaves chopped
- Large handful fresh parsley chopped
- Zest of 1 lemon
- Splash lemon juice not too much
Instructions
- Heat a cast iron skillet or indoor griddle over medium heat. (OR, If cooking on gas grill, lightly oil the grate and preheat grill to medium-low).
- Brush zucchini generously with extra virgin olive oil on both sides. Season zucchini (particularly flesh side) with salt, freshly ground pepper, and oregano.
- Place zucchini, flesh-side down, on the preheated grill (or indoor griddle). Grill for 3 to 5 minutes until soft and nicely charred, then turn on back side and grill for another 3 to 5 minutes until this side is also tender and gains some color. (If using an indoor skillet or griddle, you may need to adjust heat to medium-high.)
- Remove zucchini from heat and let cool enough to handle.
- To create zucchini boats, use a small spoon to scoop out the flesh (do not discard). Squeeze all liquid out of zucchini flesh (you might use a linen kitchen towel or paper towel to do this.)
- Make the filling for the zucchini boats. Put the zucchini flesh in a mixing bowl and add the cherry tomatoes, green onions, feta, mint, parsley, lemon zest. Add a small splash of lemon juice and sprinkle a little more oregano. Drizzle a little extra virgin olive oil and mix everything together.
- Spoon the filling mixture into the prepared zucchini boats and arrange on a serving platter. Enjoy!
Video
Notes
- Cook's Tips: You can cut the zucchini halves crosswise to create smaller "boats" that can be easily picked up by hand. This is ideal if you're serving a larger crowd as an appetizer (yields 12 instead of 6).
- Cook's Tip: Grill zucchini until tender and nicely charred - this brings out the delicious flavor!
- Cook's Tip: A drizzle of Greek Tzatziki sauce really seals the deal on these zucchini boats. Find recipe for homemade Tzatziki here.
- Make Ahead Option: You can grill the zucchini ahead of time, then when ready to serve, follow recipe from step #5.
- Other Filling Options: You can change up the existing filling in this recipe by simply adding more vegetarian items like a handful baby spinach, olives, or marinated artichokes. Or turn this into Zucchini Boats Antipasti. Just give your filling a little Italian flare using baby mozzarella, fresh basil, and maybe a little cured meat like Prosciutto or salami.
- Visit The Mediterranean Dish Store for our Greek extra virgin olive oils and more! Our Early Harvest and Private Reserve extra virgin olive oils are both from organically grown and processed Koroneiki olives. And you'll also find a selection of all-natural and organic spices for Mediterranean cooking. Try the Ultimate Mediterranean Spice Bundle, or create your own 6-pack of spices.
Nutrition
Calories: 51.2kcal | Carbohydrates: 5.7g | Protein: 4.3g | Fat: 1.9g | Saturated Fat: 1g | Cholesterol: 6.7mg | Potassium: 334.1mg | Fiber: 1.4g | Vitamin A: 436.9IU | Vitamin C: 25.5mg | Calcium: 25.5mg | Iron: 0.7mg
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