Feta Cheese Stuffed Zucchini

These Feta cheese-stuffed zucchini are light and crisp in flavor. Filled with an easy, cheesy stuffing with Greek yogurt, feta and Gruyere cheese, that's flavored with spring onions, parsley, and a hint of garlic and lemon!

Cheese-stuffed zucchini can be served either as a starter or you can make a double or triple batch and serve as a main along with some Greek lemon & oregano potatoes. Two zucchinis per person are a very filling portion.

Table Of Contents

• How To Make
• How To Hollow Out Zucchini
• Serve With
• Storing
• Recipe

How To Make

To make stuffed zucchini you need to hollow them first (obviously yes!). For this recipe, the boats are a little bit dipper to fit the filling. Meaning that instead of slicing the zucchini in half and hollowing it (like it's usually done), you just cut a thin long slice from the top, like creating a lid. Only we won't be using this lid.

This is done to create plenty of room inside the zucchini to fit the stuffing. Because the stuffing is made with Greek yogurt and it's a bit creamy. So you can't pile it too much on top as it will spill while baking.

And once you have hollowed the zucchini, you need to give it a little roasting first before stuffing it. Just for a few minutes. Prick the zucchini with a toothpick to see that it's softened slightly but it's still firm and crispy. Then let cool slightly and add the filling.

To make the filling, simply mix all of the ingredients in a bowl. Stuff each zucchini and then bake until the cheese filling gets some nice color on top and looks set.

It's important to use strained Greek yogurt for this recipe so the filling won't turn out too runny.

How To Hollow Out Zucchini

To hollow the zucchini use either a fruit corer, a fruit baller, or a teaspoon. Carefully start to remove the flesh of the zucchini paying special attention not to create holes at the bottom. The walls of the zucchini boats should be ½ cm (¼ inch thick). So the zucchini retains a bite.

Serve With

Serve these feta-stuffed zucchini as a starter together with a Greek salad, or Greek lettuce salad, or Skordalia.

Storing

You can store feta-stuffed zucchini in an airtight food container in the fridge for up to 4 days. Since the texture of feta cheese spoils with freezing it is better to skip freezing this dish.

To reheat, microwave uncovered, or if you have made a bigger batch reheat uncovered in the oven at a temperature of 150°C / 300°F.

Recipe

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