Description
Delicious and creamy feta cheese stuffed zucchinis baked to perfection with a blend of Greek yogurt, Gruyere cheese, herbs, and subtle seasoning for a savory vegetarian dish that can be served warm or cold.
Ingredients
Scale
Zucchinis
- 675 grams (3 medium) zucchinis
Cheese Filling
- 150 grams (1 cup + 1 tbsp) crumbled feta cheese
- 90 grams (½ cup) Greek yogurt strained
- 40 grams (½ cup) grated Gruyere cheese
- 20 grams (1 medium) spring onion
- ½ teaspoon garlic powder
- ½ lemon zest
- 1 tablespoon finely chopped parsley
Seasoning and Oil
- 1 tablespoon olive oil + a little bit extra to drizzle on top
- ⅓ teaspoon dried oregano + a little bit extra to sprinkle on top
- Salt (lightly for seasoning zucchini)
- Black pepper (lightly for seasoning)
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for baking the zucchinis initially.
- Prepare The Zucchini: Cut off the tops and bottoms of the zucchinis, then cut a thin long slice to reveal the flesh. Using a vegetable corer or teaspoon, scoop out the flesh to create zucchini boats about ½ cm (¼ inch) thick all around. Brush the insides with a mixture of olive oil and oregano, season lightly with salt and pepper, then place them in a baking dish and bake for 15 minutes until slightly softened.
- Make The Filling: In a mixing bowl, combine crumbled feta, Greek yogurt, grated Gruyere, finely chopped spring onion, garlic powder, lemon zest, parsley, remaining olive oil, and oregano. Season lightly with black pepper and stir well to combine into a creamy filling.
- Cool and Lower Oven Temp: Remove zucchinis from the oven and let them cool for 5 minutes. Reduce the oven temperature to 180°C (356°F) for the final bake.
- Stuff The Zucchinis: Spoon the cheese mixture into each zucchini boat, pressing gently so the filling does not overflow. Drizzle a little olive oil and sprinkle some oregano on top.
- Bake The Stuffed Zucchini: Return the stuffed zucchinis to the oven and bake for 30 minutes, or until the cheese topping is golden and set.
- Serve: Serve warm or cold with extra olive oil drizzled on top if desired. Enjoy your savory feta cheese stuffed zucchinis!
Notes
- You can use the scooped zucchini flesh and top slices in soups, stews, or as fillings for dishes like Yemista or stuffed squid.
- If you prefer a milder flavor, reduce the amount of garlic powder slightly.
- The dish can be prepared ahead and reheated gently before serving.
- For a vegan alternative, substitute feta and Gruyere with plant-based cheeses and yogurt.
Nutrition
- Serving Size: 1 stuffed zucchini
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg
