Tender zucchini boats filled with a Mediterranean mixture of tomatoes, feta, and herbs. This light yet satisfying vegetarian dish captures the fresh flavors of Greek cuisine.
Recipe Details
Ingredients
- 4 large zucchini, halved lengthwise
- 300g cherry tomatoes, diced
- 200g feta cheese, crumbled
- 30ml fresh oregano, chopped (or 1 tbsp dried)
- 60ml extra virgin olive oil
Instructions
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Preheat oven to 190°C (375°F). Halve 4 large zucchini lengthwise and scoop out the flesh, leaving 1cm (1/2-inch) walls to form boats. Reserve the scooped flesh.
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Roughly chop the reserved zucchini flesh and place in a bowl. Add 300g cherry tomatoes, half the 200g feta cheese, 30ml fresh oregano, and half the 60ml extra virgin olive oil. Mix well and season with salt and pepper.
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Brush zucchini boats with remaining olive oil and season with salt. Arrange in a baking dish cut-side up.
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Divide the filling evenly among the zucchini boats, mounding it slightly. Top with remaining feta cheese.
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Cover with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes until zucchini is tender and cheese is golden.
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Let cool for 5 minutes before serving. The filling will be very hot.
Tips
Zucchini Selection: Choose firm, straight zucchini about 20cm (8 inches) long. They should feel heavy for their size with bright, unblemished skin.
Preventing Watery Filling: Salt the diced zucchini flesh and let drain for 10 minutes, then pat dry before mixing with other ingredients.
Make-Ahead: Assemble boats up to 24 hours ahead, cover, and refrigerate. Add 10 minutes to baking time if cooking from cold.
Feta Alternatives: Goat cheese or ricotta work well as substitutes. For vegan, use cashew cheese or nutritional yeast.
Serving Suggestions: Serve with warm pita bread, Greek salad, or tzatziki sauce. A drizzle of good olive oil and fresh herbs enhance the presentation.
Storage: Leftover boats keep for 3 days refrigerated. Reheat in a 180°C (350°F) oven until warmed through.