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
Scale
- 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