Cheese stuffed zucchini has been a summer staple in my kitchen ever since I discovered my Yiayia’s authentic way of preparing it. I remember being a kid, watching her scoop out the tender zucchini boats, the aroma of feta and dill already filling her kitchen. It’s more than just a meal; it’s a taste of my Greek heritage. This baked zucchini is incredibly forgiving and satisfying, making it an easy zucchini recipe that even beginners can master. Let’s get cooking!
Why You’ll Love This Cheese Stuffed Zucchini
This recipe is a winner for so many reasons:
- The taste is incredible – creamy, savory feta and ricotta with fresh herbs.
- It’s surprisingly quick to prepare, perfect for busy weeknights.
- It’s a healthy vegetarian option packed with nutrients.
- This baked zucchini is budget-friendly, using simple, accessible ingredients.
- The mild flavor makes it a hit with the whole family, even picky eaters.
- It’s a fantastic way to use up extra zucchini from the garden.
- This easy zucchini recipe is versatile, working as a light main or a hearty side.
- Enjoy the satisfying texture of perfectly tender baked zucchini.
Ingredients for Cheese Stuffed Zucchini
Gather these simple ingredients for a delicious feta zucchini dish:
- 4 medium zucchini – the perfect vessels for our creamy filling
- 1 tablespoon olive oil – for drizzling and preventing sticking
- Salt and pepper, to taste – essential for bringing out flavors
- 1 cup crumbled feta cheese – the star of our filling, giving it that classic salty, tangy Mediterranean flavor
- 1 cup ricotta cheese – provides a smooth, creamy texture that balances the feta
- 1 egg – acts as a binder to hold the cheese filling together
- 1 garlic clove, minced – for a subtle aromatic kick
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) – adds a bright, herbaceous note
- ½ teaspoon dried oregano – a classic Greek herb that pairs beautifully with cheese
- 2 tablespoons grated Parmesan cheese (optional for topping) – for a golden, savory crust
How to Make Cheese Stuffed Zucchini
Making this delicious vegetarian zucchini dish is surprisingly simple! Follow these steps to create a flavorful and satisfying meal that’s perfect for any occasion. The aroma of herbs and cheese as it bakes is just heavenly.
- Step 1: Prepare the Zucchini
Preheat your oven to 375°F (190°C). Wash your zucchini and trim off the ends. Slice each zucchini in half lengthwise. Carefully scoop out the flesh with a spoon, creating a hollow center, but be sure not to go all the way through the bottom. Arrange these zucchini boats on a baking dish, drizzle them with olive oil, and season with salt and pepper. - Step 2: Make the Cheese Filling
In a medium mixing bowl, combine the crumbled feta cheese, creamy ricotta cheese, and one egg. Stir everything together until it becomes a smooth, cohesive mixture. Next, add the minced garlic, chopped fresh dill (or dried), dried oregano, and a pinch of salt and pepper. Give it a good stir and taste a tiny bit to adjust the seasoning – remember feta is already salty! - Step 3: Stuff and Bake
Generously spoon the delightful cheese mixture into each hollowed-out zucchini half, making sure they are nicely filled. If you like, sprinkle a little grated Parmesan cheese over the top for an extra golden crust. Cover the baking dish loosely with foil and bake for 25 minutes. Then, remove the foil and continue baking for another 10–15 minutes, or until the tops are lightly golden brown and the zucchini is tender when poked.
Pro Tips for the Best Cheese Stuffed Zucchini
Want to elevate your cheese stuffed zucchini game? I’ve picked up a few tricks over the years that make all the difference, ensuring your Mediterranean zucchini turns out perfectly every time. Trust me, these little tips will make your baked zucchini shine!
- Don’t over-scoop the zucchini; leave a good half-inch of flesh to create a sturdy boat.
- For an extra burst of flavor, add a pinch of nutmeg or a touch of lemon zest to the cheese filling.
- Ensure your oven is fully preheated – that initial blast of heat helps set the zucchini properly.
- Let the stuffed zucchini rest for at least 5 minutes after baking; it allows the flavors to meld and makes it easier to handle.
What’s the secret to perfect Cheese Stuffed Zucchini?
The real secret to perfect cheese stuffed zucchini is in the balance of cheeses. Using both feta and ricotta creates a creamy, tangy filling that’s not too dry. For an authentic Mediterranean zucchini experience, don’t skip the fresh dill – it adds an incredible brightness!
Can I make Cheese Stuffed Zucchini ahead of time?
Absolutely! You can prepare the zucchini boats and the cheese filling up to 24 hours in advance. Store them separately in the refrigerator. Stuff the zucchini just before baking for the best texture. This makes your meal prep so much easier on busy days.
How do I avoid common mistakes with Cheese Stuffed Zucchini?
A common pitfall is over-seasoning, especially since feta is naturally salty, so taste before adding extra salt. Another mistake is over-baking, which can make the zucchini mushy. Keep an eye on them, especially after removing the foil, to achieve that ideal tender-crisp texture.
Best Ways to Serve Cheese Stuffed Zucchini
This delightful cheese stuffed zucchini is incredibly versatile and can be enjoyed in so many ways! It makes a fantastic light main course, especially when paired with a crisp Greek salad or some crusty bread for soaking up any extra cheesy goodness. For a heartier meal, try serving it alongside grilled chicken skewers or a simple lentil soup. As an easy zucchini recipe, it’s perfect for weeknight dinners or as an impressive appetizer when cut into smaller portions. You could even serve it as a flavorful vegetarian side dish with roasted lamb or fish.
Nutrition Facts for Cheese Stuffed Zucchini
Here are the approximate nutritional details per serving for this delicious cheese stuffed zucchini:
- Calories: 230
- Fat: 18g
- Protein: 11g
- Carbohydrates: 6g
- Fiber: 2g
- Sugar: 3g
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Cheese Stuffed Zucchini
Leftovers of this delicious cheese stuffed zucchini are easy to manage, making it a fantastic meal prep option. Once the stuffed zucchini has cooled completely, transfer any remaining portions to an airtight container. You can store them in the refrigerator for up to 3 to 4 days. For longer storage, freeze individual portions wrapped tightly in plastic wrap, then in foil, for up to 3 months. When you’re ready to enjoy them again, reheating is simple! You can gently warm them in the oven at 350°F (175°C) for about 10-15 minutes until heated through, or microwave them for a quicker option.
Frequently Asked Questions About Cheese Stuffed Zucchini
Can I make Greek stuffed zucchini ahead of time?
Yes, you can definitely prepare this cheese stuffed zucchini ahead of time! I often make the filling and prep the zucchini boats the day before. Just store them separately in airtight containers in the fridge. Stuff them right before baking to prevent the zucchini from becoming watery.
What can I serve with cheese stuffed zucchini?
This cheese stuffed zucchini is wonderfully versatile. For a complete meal, I love serving it with a light quinoa salad or some grilled lemon herb chicken breasts. A simple side of orzo or a fresh Greek salad also complements the flavors beautifully, making it a well-rounded vegetarian option.
How do I prevent my zucchini boats from getting watery?
To avoid watery zucchini, an important step for any Greek stuffed zucchini, I sometimes lightly salt the hollowed-out zucchini boats and let them sit for about 15 minutes. Then, I pat them dry with a paper towel before stuffing. This draws out excess moisture and helps keep the filling and zucchini more intact.
Can I use different cheeses in my cheese stuffed zucchini?
Absolutely! While feta and ricotta are classic for a reason, feel free to experiment. Goat cheese adds a lovely tang, and a bit of mozzarella can make it extra melty. A mix of Parmesan and Gruyère can also give it a nutty depth. The key is to maintain a good balance of creamy and tangy for your cheese stuffed zucchini.
Variations of Cheese Stuffed Zucchini You Can Try
Once you’ve mastered the classic cheese stuffed zucchini, it’s fun to explore different ways to prepare this versatile dish. These variations offer exciting new flavors and textures, making your feta zucchini creations even more special.
- Spicy Kick: For a touch of heat, add a pinch of red pepper flakes or a finely minced jalapeño to the cheese filling. This is a great way to make your zucchini a bit more exciting, especially if you enjoy a little spice.
- Vegan Delight: To make a vegan version, swap the feta and ricotta for a good quality vegan feta and a cashew-based ricotta alternative. Use a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes) as the binder.
- Mediterranean Medley: Enhance the classic filling by adding chopped sun-dried tomatoes, Kalamata olives, and a little fresh spinach. These additions bring a burst of Mediterranean flavor that pairs wonderfully with the feta.
- Grilling Option: Instead of baking, you can grill these stuffed zucchini! Prepare them as usual, wrap them loosely in foil packets, and grill over medium heat for about 20-25 minutes, or until tender. This gives them a lovely smoky flavor.
Amazing Cheese Stuffed Zucchini Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy this authentic Greek cheese-stuffed zucchini recipe, a classic Mediterranean dish perfect for summer. Tender zucchini boats are filled with a creamy mixture of feta, ricotta, and herbs, then baked to golden perfection. It’s a simple, flavorful, and satisfying vegetarian meal.
Ingredients
- For the zucchini:
- 4 medium zucchini
- 1 tablespoon olive oil
- Salt and pepper, to taste
- For the filling:
- 1 cup crumbled feta cheese
- 1 cup ricotta cheese
- 1 egg
- 1 garlic clove, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons grated Parmesan cheese (optional for topping)
Instructions
- Preheat your oven to 375°F (190°C). Wash the zucchini and trim the ends. Slice each zucchini in half lengthwise. Scoop out the flesh to create a hollow center, being careful not to pierce the bottom. Arrange the zucchini halves on a baking dish and drizzle with olive oil. Sprinkle with salt and pepper.
- In a mixing bowl, combine the crumbled feta, ricotta cheese, and egg. Stir until creamy. Add the minced garlic, chopped dill, oregano, salt, and pepper. Taste and adjust seasoning as feta is salty.
- Spoon the cheese mixture evenly into each zucchini half. Sprinkle with grated Parmesan cheese if desired.
- Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 10–15 minutes, until the tops are lightly golden and the zucchini is tender.
- Let the cheese-stuffed zucchini rest for 5 minutes before serving. Garnish with fresh herbs or a drizzle of olive oil.
Notes
- This cheese-stuffed zucchini recipe is versatile and can be served as a main or side dish.
- Assemble the zucchini up to a day in advance and refrigerate before baking.
- Add-ins like chopped spinach, sun-dried tomatoes, or olives can be added to the cheese filling.
- Cream cheese or Greek yogurt can be used as substitutes for ricotta.
- Filled zucchini can be grilled in foil over medium heat for 20–25 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main or Side Dish
- Method: Baked
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: N/A
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 11g
- Cholesterol: N/A
