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Mediterranean grilled zucchini boats filled with tomato, feta, and fresh herb mixture

Mediterranean Grilled Zucchini Boats


  • Author: The Mediterranean Dish
  • Prep Time: 10 mins
  • Cook Time: 7 mins
  • Total Time: 17 minutes
  • Yield: 6 zucchini boats 1x

Description

Easy grilled zucchini boats filled with Mediterranean favorites like tomatoes, feta, and fresh herbs. A bright and healthy appetizer or side! Be sure to check out the notes for tips and ideas.


Scale

Ingredients

  • 3 zucchini, trimmed and sliced length-wise into halves
  • Early Harvest Greek extra virgin olive oil
  • Salt and pepper, sprinkle to your liking
  • Dried oregano, large sprinkle to your liking
  • 6 oz/170.1 g cherry tomatoes, sliced in halves
  • 3 green onions (both white and green parts), ends trimmed, chopped
  • 1/2 cup/ 75 g crumbled feta cheese, more to your liking
  • 6 to 10 fresh mint leaves, chopped
  • Large handful fresh parsley, chopped
  • Zest of 1 lemon
  • Splash lemon juice (not too much)

Instructions

  1. If cooking on gas grill, lightly oil the grate and preheat grill to medium-low. (OR, heat a cast iron skillet or indoor griddle over medium heat.)
  2. Brush zucchini generously with extra virgin olive oil on both sides. Season zucchini (particularly flesh side) with salt, freshly ground pepper, and oregano.
  3. Place zucchini, flesh-side down, on the preheated grill (or indoor griddle). Grill for 3 to 5 minutes until soft and nicely charred, then turn on back side and grill for another 3 to 5 minutes until this side is also tender and gains some color. (If using an indoor skillet or griddle, you may need to adjust heat to medium-high.)
  4. Remove zucchini from heat and let cool enough to handle.
  5. To create zucchini boats, use a small spoon to scoop out the flesh into a small bowl (do not discard.) Squeeze all liquid out of zucchini flesh (you might use a linen kitchen towel or paper towel to do this.)
  6. Now add zucchini flesh to a mixing bowl. Add the remaining ingredients (cherry tomatoes, green onions, feta, mint, parsley, lemon zest, and small splash of lemon juice). Sprinkle a little more oregano, if you like, and add a drizzle of extra virgin olive oil. Mix everything together to make the filling.
  7. Spoon the filling mixture into the prepared zucchini boats and arrange on a serving platter. Enjoy!

Notes

  • Cook’s Tips: You can cut the zucchini halves crosswise to create smaller “boats” that can be easily picked up by hand. This is ideal if you’re serving a larger crowd as an appetizer (yields 12 instead of 6).
  • Cook’s Tip: A drizzle of Greek Tzatziki sauce really seals the deal on these zucchini boats. Find recipe for homemade Tzatziki here.
  • Make Ahead Option: You can grill the zucchini ahead of time, then when ready to serve, follow recipe from step #5.
  • What to Serve Zucchini Boats with: Serve zucchini boats as part of a larger mezze or appetizer table next to things like, Mezze platter, Chickpea Egg salad; Smoky Eggplant Dip; Kibbeh and the like. OR turn them into dinner next to your favorite protein like: easy lemon chicken; Greek keftedes; Pan-Seared Trout; or Baked Salmon.
  • Other Filling Options: You can change up the existing filling in this recipe by simply adding more vegetarian items like a handful baby spinach, olives, or marinated artichokes. Or turn this into Zucchini Boats Antipasti. Just give your filling a little Italian flare using baby mozzarella, fresh basil, and maybe a little cured meat like Prosciutto or salami.
  • Visit The Mediterranean Dish Store for our Greek extra virgin olive oils and more! Our Early Harvest and Private Reserve extra virgin olive oils are both from organically grown and processed Koroneiki olives. And you’ll also find a selection of all-natural and organic spices for Mediterranean cooking. Try the Ultimate Mediterranean Spice Bundle, or create your own 6-pack of spices.
  • Category: Side Dish
  • Method: Grilled or Seared
  • Cuisine: Mediterranean

Keywords: Zucchini boats, grilled zucchini, stuffed zucchini boats