Feta Cheese Stuffed Zucchini with Herby Lemon and Golden Gruyere
By Lucas Morgan
Cook
45 min
Total
45 min
Servings
3
This 45-minute baked zucchini dish is suitable as a main course․ Hollow out the zucchini and bake it for a few minutes․ Add filling and bake until set․ Filling ingredients include feta and Gruyère cheeses‚ strained Greek yogurt‚ lemon juice‚ garlic‚ and chopped green onions and parsley․
Slice zucchini into long‚ thin strips rather than halving it for deeper boat shapes to hold filling․ Drizzle zucchini strips with olive oil and oregano for roasting․ In a bowl‚ mix feta cheese‚ Gruyère cheese‚ strained Greek yogurt‚ scallions‚ garlic powder‚ lemon zest‚ and parsley․ Straining the yogurt keeps the filling from becoming too runny․
After 12-15 minutes of baking‚ a toothpick inserted into the zucchini should go in easily but not come out easily‚ and the zucchini should be soft but not mushy․ Let boats cool for 5 minutes before adding filling and lowering the oven temperature․ Firmly pack the filling into zucchini boats instead of stuffing them too full․ The main problem with this recipe is likely overfilling‚ which can cause the filling to run out during baking instead of setting in the boats․
Serve hot or cold with extra olive oil‚ Greek salad‚ Greek lettuce salad‚ or skordalia․ The article suggests serving the recipe as a main dish with Greek lemon and oregano potatoes․ Store leftovers in the refrigerator in an airtight container․ Heat single servings in the microwave without a lid and larger servings in the oven without a lid․
Why you'll love this recipe
- Helps simplify weeknight meal preparation by prebaking zucchini and combining other ingredients for the feta and Gruyere filling with yogurt in one bowl․
- Uses a small baking dish or nonstick skillet․ No other tools besides a teaspoon or vegetable corer are required to create holes in vegetables․
- Three servings of zucchini can be prepared with this recipe․
- Other ingredients you may use to add flavor include cheese‚ yogurt‚ lemon juice‚ herbs‚ and garlic powder from your spice collection․
- Prevents soggy zucchini boats by baking zucchini before stuffing‚ which softens the zucchini flesh while leaving the shells firm enough to hold the stuffing․
- Keeps options available‚ Baked zucchini can be eaten hot or cold as an appetizer or side dish or main dish with Greek potatoes․
- Helps with meal planning by providing a component that can be reheated uncovered in the refrigerator without further preparation․
- The article strongly discourages freezing feta cheese to preserve quality․
Ingredients
- •675 g zucchinis (3 medium)
- •150 g crumbled feta cheese (1 cup + 1 tbsp)
- •90 g strained Greek yogurt (1/2 cup)
- •20 g spring onion (1 medium)
- •40 g grated Gruyere cheese (1/2 cup)
- •½ lemon lemon zest
- •½ tsp garlic powder
- •1 tbsp parsley (finely chopped)
- •1 tbsp olive oil (plus a little extra for drizzling)
- •⅓ tsp dried oregano (plus a little extra for sprinkling)
- •salt (to taste)
- •ground pepper (to taste)
Instructions
- 1
Preheat the oven to 200°C / 390°F.
- 2
Cut off the tops and bottoms of the zucchinis, then cut a thin long slice from each one to reveal the flesh.
- 3
Use a vegetable corer or teaspoon to scoop out the flesh, creating zucchini boats about 1/2 cm (1/4 inch) thick around the sides.
- 4
Mix the olive oil and oregano in a small bowl.
- 5
Brush or rub the olive oil and oregano mixture over the insides of the zucchinis, reserving any remaining mixture for the filling.
- 6
Season the zucchini very lightly with salt and a little pepper.
- 7
Place the zucchini in a small baking dish or non-stick pan and bake for 12 to 15 minutes, until slightly softened when pricked with a toothpick.
- 8
Add both cheeses, strained Greek yogurt, spring onion, garlic powder, lemon zest, parsley, and a light seasoning of ground pepper to a mixing bowl.
- 9
Add the reserved olive oil and oregano mixture to the filling and stir well to combine.
- 10
Remove the zucchini from the oven and allow it to cool for 5 minutes.
- 11
Reduce the oven temperature to 180°C / 356°F.
- 12
Stuff each zucchini with the cheese filling, pressing it inside without letting it rise too high above the top.
- 13
Drizzle each stuffed zucchini with a drop of olive oil and sprinkle with oregano.
- 14
Bake for about 30 minutes, until the cheese filling has color on top and looks set.
- 15
Serve warm or cold with extra olive oil, if desired.
FAQ
Nutrition (per serving)
Calories
291
Protein
17g
Fat
21g
Carbs
11g
