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zucchini boats recipe

The Best - Mediterranean Baked Zucchini Boats with Tomato and Feta

This is one of the simplest ways to turn zucchini into something you actually want to eat.
You halve the zucchini, scoop out the center, and fill it with a bright mix of feta, tomatoes, herbs, and olive oil. Then it goes into the oven until the zucchini is tender and the cheese is warm and slightly melted.
Fresh, light, and full of Mediterranean flavor — perfect for summer, especially with a simple salad or some crusty bread on the side.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Course: Appetizer, Side Dish
Cuisine: Italian, Vegetarian
Calories: 53
Ingredients Equipment Method Notes

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

Equipment

  • Aluminum Commercial Baker's Half Sheet
  • Stainless Steel Kitchen Tongs

Method
 

  1. Preheat oven to 375°F
  2. Line baking sheet with parchment paper
  3. Cut the zucchinis in half along their length.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.