Feta Cheese Stuffed Zucchini Recipe
Feta Cheese Stuffed Zucchini is a light and appetizing Greek-inspired appetizer that features zucchinis hollowed out and filled with a creamy, tangy mixture of feta, Gruyere, and Greek yogurt, enhanced with fresh herbs and lemon zest. Baked to perfection, it offers a delightful blend of herby and lemony flavors with a golden cheesy top, perfect served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 3 medium stuffed zucchinis
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Zucchini
- 675 grams (3 medium) zucchinis
Cheese & Dairy
- 150 grams (1 cup + 1 tbsp) crumbled feta cheese
- 40 grams (½ cup) grated Gruyere cheese
- 90 grams (½ cup) Greek yogurt, strained
Vegetables & Herbs
- 20 grams (1 medium) Spring onion
- 1 tablespoon finely chopped parsley
- ½ teaspoon garlic powder
- ½ lemon, zest only
- ⅓ teaspoon dried oregano, plus extra for sprinkling
Other
- 1 tablespoon olive oil, plus extra for drizzling
- Salt and pepper, to taste
Instructions
- Preheat Oven: Heat your oven to 200°C (390°F) to prepare for baking the zucchini boats.
- Prepare the Zucchini: Cut off the tops and bottoms of the zucchinis. Next, slice a thin longitudinal piece to reveal the flesh, then use a vegetable corer or teaspoon to scoop out the flesh, creating a hollow zucchini boat about ½ cm (¼ inch) thick all around. This hollow will hold the filling.
- Season Zucchini: In a small bowl, combine olive oil with oregano. Brush this mixture inside the zucchini boats thoroughly. Season lightly with salt and a touch of pepper. Place the zucchini in a small baking dish or non-stick pan and bake for 12-15 minutes until slightly softened.
- Prepare Filling: In a mixing bowl, combine crumbled feta, grated Gruyere, Greek yogurt, chopped spring onion, garlic powder, lemon zest, parsley, and remaining olive oil with oregano. Season lightly with ground pepper and stir everything well to form a uniform filling.
- Cool Zucchini: Remove the partially baked zucchini from the oven and let them cool for 5 minutes. Lower the oven temperature to 180°C (356°F).
- Stuff Zucchini: Fill each zucchini boat with the cheese mixture, pressing the filling gently to fit without overflowing. Drizzle a little olive oil and sprinkle some oregano on top of each stuffed zucchini.
- Bake Stuffed Zucchini: Return the filled zucchinis to the oven and bake for about 30 minutes until the cheese topping is slightly golden and set.
- Serve: Serve the stuffed zucchinis warm or cold. For extra flavor, drizzle with additional olive oil if desired and enjoy this herby, lemony appetizer.
Notes
- You can save the scooped zucchini flesh and top slices to use later in soups, stews, or as fillings for dishes like Yemista or stuffed squid.
Find it online: http://bitezly.com/feta-cheese-stuffed-zucchini-recipe/
