Name: Cheese Stuffed Zucchini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 2 medium Zucchini, medium sized, sliced lengthwise (Choose medium zucchini for best results.); 1 tablespoon Olive oil (For brushing the zucchini.); 1 cup Feta cheese, crumbled (Provides a creamy, tangy flavor.); 1/2 cup Greek yogurt or cream cheese (For extra creaminess.); 2 cloves Garlic, minced (Adds flavor to the filling.); 1 teaspoon Dried oregano (Enhances the Greek flavor.); 1 tablespoon Lemon zest (Adds brightness to the dish.); 1 tablespoon Lemon juice (For additional flavor.); 1/4 cup Fresh herbs (parsley or dill), chopped (Choose your favorite or a mix.); 1/2 cup Chopped zucchini flesh (From scooping the zucchini boats.); Salt Salt (To taste.); Pepper Pepper (To taste.); 1 cup Mozzarella, shredded (For topping the boats.); Optional Chopped tomatoes or spinach or cooked rice (For a heartier filling.)

Description

A Greek-inspired dish featuring tender zucchini halves filled with a creamy feta and herb mixture, baked until golden and bubbly. Perfect for a light meal or side dish.

Ingredients

Zucchini Boats

2 medium Zucchini, medium sized, sliced lengthwise (Choose medium zucchini for best results.)
1 tablespoon Olive oil (For brushing the zucchini.)

Filling

1 cup Feta cheese, crumbled (Provides a creamy, tangy flavor.)
1/2 cup Greek yogurt or cream cheese (For extra creaminess.)
2 cloves Garlic, minced (Adds flavor to the filling.)
1 teaspoon Dried oregano (Enhances the Greek flavor.)
1 tablespoon Lemon zest (Adds brightness to the dish.)
1 tablespoon Lemon juice (For additional flavor.)
1/4 cup Fresh herbs (parsley or dill), chopped (Choose your favorite or a mix.)
1/2 cup Chopped zucchini flesh (From scooping the zucchini boats.)
Salt Salt (To taste.)
Pepper Pepper (To taste.)
1 cup Mozzarella, shredded (For topping the boats.)
Optional Chopped tomatoes or spinach or cooked rice (For a heartier filling.)

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Instructions

Preparation

Preheat your oven to 400°F (200°C).
Cut zucchini in half lengthwise. Use a spoon to scoop out the center, leaving a sturdy border.
Chop the scooped zucchini flesh and set it aside.

Making the Filling

In a bowl, mix feta, Greek yogurt or cream cheese, minced garlic, oregano, lemon zest, lemon juice, chopped herbs, salt, and pepper.
Stir in some of the chopped zucchini flesh. If desired, add chopped tomatoes or cooked rice for a heartier mix.

Filling and Baking

Brush the zucchini boats with olive oil and place them in a baking dish.
Spoon the filling into the zucchini boats and top with mozzarella.
Bake for about 20 to 25 minutes until zucchini is tender and cheese is browned. Broil for 1-2 minutes for extra color, but watch closely.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results. You can prep the boats and filling ahead of time and bake them when ready.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer, Main Course
Cuisine: Greek