The Best - Mediterranean Baked Zucchini Boats with Tomato and Feta

The Best - Mediterranean Baked Zucchini Boats with Tomato and Feta

This dish is a delicious and healthy way to enjoy zucchini and Mediterranean flavors. You will need to cut zucchini in half and scoop out the flesh, then fill them with a mixture of feta cheese, tomatoes, herbs and spices. Bake them until the cheese is melted and the zucchini is soft, and serve them with a salad or bread. Baked Zucchini Boats with Tomato, Feta and Basil are a perfect summer meal.

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Course: Appetizer, Side Dish

Cuisine: Italian, Vegetarian

Keyword: boat, feta, vegetarian, zucchini

Prep Time: 10

Cook Time: 25

Total Time: 30

Servings:

Calories: 53kcal

Equipment

Ingredients

3 zucchini Medium sized
Salt and freshly ground pepper
1 clove of garlic, minced 2 if you love garlic
1 Tbsp EVOO or more, don't be shy
Juice of 1/2 lemon
Zest of 1 whole lemon
1/2 cup crumbled feta cheese
1 cup cherry tomatoes chopped I think cutting them in half or quarters works best. Use a sharp knife so you don't smush them.
Fresh herbs to garnish, what ever you like Basil chopped

Instructions

Preheat oven to 375°F
Line baking sheet with parchment paper
Cut the zucchinis in half along their length.
Scoop out the flesh from the middle of each half with a spoon, leaving a thin layer of about 1/4 inch. Don't scoop too much or the boat will break.
Drizzle some extra virgin olive oil over the zucchini halves and sprinkle some salt and pepper on them. Put them on a parchment paper-lined baking sheet with the cut sides facing down.
In a small bowl, toss the halved cherry tomatoes, crumbled feta cheese, minced garlic, and a pinch of salt and pepper together. Prepare this tomato and feta topping while the zucchinis bake in the oven.
After baking the zucchinis for about 8 minutes, take them out of the oven and fill the scooped-out middle of each zucchini boat with the tomato and feta mixture.
Return the zucchinis with the stuffing to the oven and continue baking for another 10 minutes, or until the cheese is bubbly and the tomatoes are tender.
Garnish with basil or cilantro, and a drizzle of EVOO

Notes

I like to serve it with crusty bread and a vinaigrette to dip it into.

Nutrition