Cheese Stuffed Zucchini Boats Recipe

I recently prepared zucchini filled with crumbled feta, shredded Gruyere, and Greek yogurt. Lemon zest, minced garlic, chopped dill and olive oil add vibrancy to this hearty creation. Inspired by Greek Recipes, this dish combines tangy, herb-infused flavors with a light, satisfying texture that brightens any meal. I invite you.

I recently discovered a recipe that totally blew my mind. It’s Cheese Stuffed Zucchini Boats filled with a delicious mix of feta, Gruyere, and full-fat Greek yogurt.

The recipe calls for 4 medium zucchinis halved lengthwise and scooped out a bit, then they get filled with a savory blend including 1/2 cup crumbled feta cheese, 1/2 cup shredded Gruyere cheese and 1/2 cup full-fat Greek yogurt. I also add in a garlic clove minced, the zest of 1 lemon and a tablespoon of fresh lemon juice to really brighten the flavors.

A little olive oil, chopped fresh dill, salt and pepper finish it off and give the dish that extra zing. This recipe is a fresh twist on Mediterranean classics and works super well for anyone into vegetarian dishes or keto meals.

I really think you should give these boats a try if you’re looking for something unique and delightfully tangy.

Why I Like this Recipe

I like this recipe because the herby lemon flavor really wakes up my taste buds and makes every bite feel so fresh even though its a simple dish.
I also love how the creamy mix of feta, Gruyere, and Greek yogurt gives the zucchini a really rich and tangy vibe that makes me feel comforted when I eat it.
Another thing that gets me excited is how easy it is to prepare; I appreciate a recipe that doesnt take forever to make and still tastes amazing.
Lastly, I like that it’s a healthier option that still has plenty of flavor so I can enjoy a tasty meal that feels indulgent without being over the top.

Ingredients

• Zucchini: Crunchy and low calorie, provides fiber and vitamins.

  Adds a subtle veggie sweetness

• Feta Cheese: Offers protein and tangy saltiness.

  Its crumbly texture makes it a tasty contrast

• Gruyere Cheese: Rich and nutty flavor that melts smoothly.

  Gives a delicious, hearty boost

• Greek Yogurt: Thick and creamy, high in protein.

  Lends a slight tang that’s super refreshing

• Lemon Zest & Juice: Brings a bright, citrus kick and vitamin C, balancing out all the rich flavors
• Garlic & Dill: These small ingredients pack a punch, adding aromatic and savory notes

Ingredient Quantities

• 4 medium zucchinis, halved lengthwise and scooped out a bit
• 1/2 cup crumbled feta cheese
• 1/2 cup shredded Gruyere cheese
• 1/2 cup full-fat Greek yogurt
• 1 garlic clove, minced
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 1 tbsp olive oil
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 375°F and lightly grease a baking tray.

2. Cut each zucchini in half lengthwise and use a spoon to scoop out some of the inside, leaving a thicker border around the edges.

3. Drizzle the zucchini halves with olive oil and season with salt and pepper.

4. In a medium bowl, mix together the crumbled feta, shredded Gruyere, and full-fat Greek yogurt.

5. Add the minced garlic, lemon zest, lemon juice and chopped fresh dill to the bowl and stir until all the ingredients are well combined.

6. Spoon the cheese mixture generously into the hollowed-out zucchini halves, filling each one evenly.

7. Place the stuffed zucchini boats on the prepared tray ensuring they are not too crowded.

8. Bake in the preheated oven for about 20-25 minutes until the zucchini is tender and the cheese filling is warmed through.

9. Remove the tray from the oven and carefully let the zucchini boats cool for a few minutes.

10. Serve warm and enjoy your tasty, herby lemony Cheese Stuffed Zucchini Boats!

Equipment Needed

1. Oven – You gotta preheat your oven to 375°F so all your food cooks uniformly
2. Baking tray – Use one that you can lightly grease for the zucchini boats
3. Cutting board – Essential for halving the zucchinis safely
4. Sharp knife – Needed for cutting the zucchinis in half lengthwise
5. Spoon – One both for scooping out the inside of the zucchinis and for mixing the cheese filling
6. Medium bowl – To combine the feta, Gruyere, Greek yogurt, garlic, lemon zest, lemon juice and dill
7. Measuring cups and spoons – Helps you get the right amount of ingredients like cheese and yogurt
8. Oven mitts – Important for safely removing the hot tray from the oven

FAQ

Cheese Stuffed Zucchini Boats Recipe Substitutions and Variations

• If you cant find feta cheese, you can use goat cheese or ricotta salata instead for that tangy kick.
• If Gruyere isn’t available, try shredded mozzarella or even Swiss cheese. It might not be exact but still tastes great.
• You can replace full-fat Greek yogurt with sour cream if you want a creamier consistency in the filling.
• Fresh dill can be swapped out for chopped parsley, which gives a nice herby flavor without being overpowering.

Pro Tips

1. When scooping out the zucchini, try not to take out too much so you still get that nice crunchy edge, it really helps keep the texture balanced.

2. I think its a good idea to let the cheese mixture chill in the fridge for like 10 minutes before filling the zucchinis it makes it easier to work with and keeps the flavors locked in.

3. Don’t crowd your tray when baking the boats because if they touch eachother they might steam instead of roast, and that can make them kinda soggy.

4. If you like a bit of spice, add a pinch of red pepper flakes into the mix, it gives the dish a slight kick that surprisingly works with the lemon and dill.