I’m sharing Zucchini Feta Rolls that put the scooped zucchini flesh to work with feta, cherry tomatoes, egg, parsley and mozzarella for a light summer dish that wastes nothing.

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I love this one because it feels simple but then surprises you, like a little trick. I stuff hollowed zucchini with salty feta cheese crumbled and tiny pops of cherry brightness, then it melts into something slightly messy and totally addictive.

It’s the kind of dish that makes you rethink salads, and yeah it belongs on any list of Zucchini Feta treats or the weirder corner of Veggie Dishes you turn to when you want something light but not boring. I always end up tasting the filling twice, maybe three times, and promising myself I’ll share the secret, but I never do.

Ingredients

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Light watery veggie that adds fiber, mild flavor and keeps calories really low.
Binds the filling, gives protein healthy fats and a richer, kinda custardy texture.
Sweet and tart little bursts, add vitamin C and bright, acidic lift.
Crumbly salty cheese, packs protein and calcium, gives tangy savory contrast.
Melts into a gooey top, mild milky taste for creamy, mellow cheese.
Fresh herb, brightens flavors, adds vitamins and a green slightly bitter note.
Basic seasoning duo, pulls everything together and balances sweet tart elements.
A pinch gives heat, wakes up flavors and adds a pleasant kick.

Ingredient Quantities

2 medium zucchini (about 500 g total)

1 large egg

4 cherry tomatoes

50 g feta cheese crumbled

2 tbsp fresh parsley

2 tbsp zucchini flesh (leftover from scooping out the centers)

Salt and pepper

Chili flakes

4 tbsp mozzarella shredded

How to Make this

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1. Preheat oven to 200°C. Wash the 2 zucchini, cut them lengthwise and scoop out the centers with a spoon leaving about a 1 cm shell; reserve the scooped zucchini flesh.

2. Lightly salt the hollowed zucchini halves and set them cut-side down on a plate for 5–10 minutes to draw out some moisture, then pat dry with a paper towel.

3. Finely chop the reserved zucchini flesh and the 2 tbsp parsley. Halve the 4 cherry tomatoes.

4. In a bowl combine the chopped zucchini flesh, 50 g crumbled feta, 1 large egg, chopped parsley, a pinch of salt, black pepper, and chili flakes to taste. Mix until everything is evenly combined, it’s ok if it’s a bit loose.

5. Spoon the mixture into the zucchini shells, pressing it down gently so it holds together. Tuck the halved cherry tomatoes into the filling or place them on top.

6. Sprinkle the 4 tbsp shredded mozzarella evenly over the stuffed zucchinis.

7. Place the boats on a baking tray and bake at 200°C for 30–40 minutes, until the zucchini is tender and the cheese is golden and bubbling; check at 30 minutes in case your oven runs hot.

8. Let them rest for 5 minutes, scatter a little extra parsley and more chili flakes if you like heat, then serve warm.

Equipment Needed

1. Oven set to 200°C
2. Baking tray, lined with parchment paper or foil
3. Medium mixing bowl, for the filling
4. Chef’s knife, for halving tomatoes and chopping zucchini flesh
5. Cutting board
6. Small spoon or melon baller to scoop out the zucchini centers
7. Measuring spoons and a kitchen scale (50 g feta)
8. Spoon or small spatula to stuff and press the filling, plus a fork to beat the egg
9. Plate and paper towels to drain the zucchini halves before filling

FAQ

Q: How long and at what temperature should I bake these zucchini? A: Preheat oven to 190°C 375°F. Bake the stuffed zucchini for about 18 to 22 minutes until the egg is set and the cheese is melted and lightly golden. If your zucchinis are bigger, add 5 to 8 more minutes. They should be firm but not mushy.

Q: How do I stop the zucchini from getting soggy? A: Salt the hollowed shells and let them sit 10 to 15 minutes, then pat dry with a paper towel to draw out extra water. Also squeeze any excess moisture from the scooped zucchini flesh before mixing it into the filling. You can also give the shells a quick 8 to 10 minute bake first to firm them up, then fill and finish baking.

Q: Can I make this without egg or dairy? A: Yes. For an egg substitute try 1 tablespoon flaxseed meal mixed with 3 tablespoons water, let it sit 5 minutes, then use it like the egg. For dairy free swaps, use a firm vegan feta or mashed firm tofu for the feta, and a vegan shredded cheese for the mozzarella. Taste and add a pinch more salt because feta normally adds a lot of salt.

Q: How long can I store leftovers and how should I reheat them? A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 175°C 350°F oven for 10 to 15 minutes so they heat through without getting soggy. Microwaving works for speed but the texture can get softer.

Q: Can I freeze these? A: Zucchini holds a lot of water so the texture changes after freezing. If you must freeze, freeze the filling by itself for up to 2 months then thaw and stuff fresh shells before baking. If you freeze finished stuffed zucchini wrap very well and use within 2 months, expect softer texture after thawing.

Q: Any good swaps for the cheeses or herbs? A: Sure. For feta try goat cheese or ricotta for a milder, creamier taste. If you dont have mozzarella use grated provolone or a mild cheddar for melty topping. Parsley can be swapped with basil or chives depending on the flavor you want.

Stuffed Zucchini With Feta And Cherry Tomatoes Recipe Substitutions and Variations

Feta cheese: swap for goat cheese or ricotta (same amount). Goat gives similar tang, ricotta is milder so you might want a pinch more salt.
Egg: use 3 tbsp plain Greek yogurt or a flax “egg” (1 tbsp ground flax + 3 tbsp water, wait 5 min). Yogurt keeps it tender, flax is good if you want it egg-free but it firms up more.
Cherry tomatoes: replace with halved grape tomatoes, chopped vine tomatoes, or a few oil-packed sun dried tomatoes (use less of those, they’re intense).
Mozzarella shredded: swap for provolone, mild cheddar, or grated Parmesan. Cheddar adds bite, Parmesan won’t be as gooey so add it near the end.

Pro Tips

1) Squeeze the reserved zucchini flesh dry in a clean towel till its almost damp, not dripping, and press extra moisture out of the feta too. Too much water is the number one thing that makes the filling fall apart or turn soggy.

2) Quickly pan-fry the mixed filling for 2-4 minutes to evaporate excess moisture and concentrate the flavors, then let it cool before stuffing so the egg wont scramble or make the filling runny.

3) Bake the boats in a muffin tin or a snug baking dish so they stay upright, otherwise they tip and spill the filling all over the tray and you waste cheese.

4) For a nice browned top turn on the oven broiler for the last 2-3 minutes but watch it the whole time, mozzarella goes from perfect to burned real fast.

5) If you want better texture or more flavor add a tablespoon of breadcrumbs or grated parmesan to the mixture to help bind and absorb liquid, and a little lemon zest or smoked paprika to brighten things up.

Stuffed Zucchini With Feta And Cherry Tomatoes Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing Zucchini Feta Rolls that put the scooped zucchini flesh to work with feta, cherry tomatoes, egg, parsley and mozzarella for a light summer dish that wastes nothing.

Servings

servings

Calories

194

kcal

Equipment: 1. Oven set to 200°C
2. Baking tray, lined with parchment paper or foil
3. Medium mixing bowl, for the filling
4. Chef’s knife, for halving tomatoes and chopping zucchini flesh
5. Cutting board
6. Small spoon or melon baller to scoop out the zucchini centers
7. Measuring spoons and a kitchen scale (50 g feta)
8. Spoon or small spatula to stuff and press the filling, plus a fork to beat the egg
9. Plate and paper towels to drain the zucchini halves before filling

Ingredients

2 medium zucchini (about 500 g total)
1 large egg
4 cherry tomatoes
50 g feta cheese crumbled
2 tbsp fresh parsley
2 tbsp zucchini flesh (leftover from scooping out the centers)
Salt and pepper
Chili flakes
4 tbsp mozzarella shredded

Directions

Preheat oven to 200°C. Wash the 2 zucchini, cut them lengthwise and scoop out the centers with a spoon leaving about a 1 cm shell; reserve the scooped zucchini flesh.
Lightly salt the hollowed zucchini halves and set them cut-side down on a plate for 5–10 minutes to draw out some moisture, then pat dry with a paper towel.
Finely chop the reserved zucchini flesh and the 2 tbsp parsley. Halve the 4 cherry tomatoes.
In a bowl combine the chopped zucchini flesh, 50 g crumbled feta, 1 large egg, chopped parsley, a pinch of salt, black pepper, and chili flakes to taste. Mix until everything is evenly combined, it's ok if it's a bit loose.
Spoon the mixture into the zucchini shells, pressing it down gently so it holds together. Tuck the halved cherry tomatoes into the filling or place them on top.
Sprinkle the 4 tbsp shredded mozzarella evenly over the stuffed zucchinis.
Place the boats on a baking tray and bake at 200°C for 30–40 minutes, until the zucchini is tender and the cheese is golden and bubbling; check at 30 minutes in case your oven runs hot.
Let them rest for 5 minutes, scatter a little extra parsley and more chili flakes if you like heat, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.