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Feta Cheese Stuffed Zucchini

Feta Cheese Stuffed Zucchini

Feta cheese stuffed zucchini is light, and appetizing with a herby-lemony flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Cuisine Greek
Servings 3 zucchinis
Calories 291 kcal

Equipment

  • oven
  • baking dish
  • mixing bowl
  • vegetable corer
  • teaspoon
  • toothpick

Ingredients
  

Zucchini and Filling

  • 675 grams zucchinis about 3 medium
  • 150 grams crumbled feta cheese about 1 cup + 1 tbsp
  • 90 grams Greek yogurt strained, about ½ cup
  • 20 grams Spring onion 1 medium
  • 40 grams grated Gruyere cheese about ½ cup
  • ½ lemon zest
  • ½ teaspoon garlic powder
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon olive oil plus a little bit extra to drizzle on top
  • ⅓ teaspoon dried oregano plus a little bit extra to sprinkle on top

Instructions
 

Preparation

  • Preheat oven to 200°C / 390°F.
  • Cut off the tops and bottoms of the zucchinis. Then cut a thin long slice to reveal the flesh of the zucchini. Using a vegetable corer or a teaspoon scoop the flesh creating a zucchini boat that's ½ cm (¼ inch thick) all around the sides.
  • In a small bowl mix together the olive oil and oregano. Brush or rub this mixture all over the insides of the zucchinis. Don't discard what's left of it, we will use it for the filling. Season the zucchini very lightly with salt and a little bit of pepper.
  • Add the zucchini to a small baking dish or non-stick pan and bake for 12-15 minutes until the zucchini is slightly softened when pricked with a toothpick.

Filling Preparation

  • In a mixing bowl add both types of cheese, the Greek yogurt, spring onion, garlic powder, lemon zest, parsley, and season lightly with ground pepper. Add also the remaining olive oil and oregano. Stir well to combine.
  • Remove the zucchini from the oven and allow to cool for 5 minutes. Turn down the oven's temperature to 180°C / 356°F.

Stuffing and Baking

  • Stuff each zucchini with the cheese filling. Don't let it come out too much on top. Press the filling to fit inside the zucchini. Drizzle with a drop of olive oil and a sprinkle of oregano on top.
  • Add back in the oven and bake for about 30 minutes. Until the cheese filling gets some color on top and looks set.
  • Serve either warm or cold with extra olive oil on top if you like. Enjoy!

Notes

You can use leftover zucchini flesh and top slice inside soups, stews, or even fillings for Yemista, or stuffed squid.

Nutrition

Serving: 1zucchiniCalories: 291kcalCarbohydrates: 11gProtein: 17gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 61mgSodium: 696mgPotassium: 708mgFiber: 3gSugar: 7gVitamin A: 972IUVitamin C: 45mgCalcium: 462mgIron: 2mg
Keyword Gluten-Free, Healthy, Oven baked, vegetables
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