You'll love these easy grilled zucchini boats, prepared Mediterranean-style with tomato and feta. We make every use of the zucchini flesh too! Check out the tips and ideas in the post. Serve these as a fun appetizer or side next to your favorite summer entrees!
Prep Time10 minutesmins
Cook Time7 minutesmins
Course: Side Dish
Servings: 6zucchini boats
Author: The Mediterranean Dish
3zucchinitrimmed and sliced length-wise into halves
3green onionsboth white and green parts, ends trimmed, chopped
½ cupcrumbled feta cheesemore to your liking
6 to 10fresh mint leaveschopped
Large handful fresh parsleychopped
Zest of 1 lemon
Splash lemon juicenot too much
Heat a cast iron skillet or indoor griddle over medium heat. (OR, If cooking on gas grill, lightly oil the grate and preheat grill to medium-low).
Brush zucchini generously with extra virgin olive oil on both sides. Season zucchini (particularly flesh side) with salt, freshly ground pepper, and oregano.
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.)
Remove zucchini from heat and let cool enough to handle.
To create zucchini boats, use a small spoon to scoop out the flesh (do not discard). Squeeze all liquid out of zucchini flesh (you might use a linen kitchen towel or paper towel to do this.)
Make the filling for the zucchini boats. Put the zucchini flesh in a mixing bowl and add the cherry tomatoes, green onions, feta, mint, parsley, lemon zest. Add a small splash of lemon juice and sprinkle a little more oregano. Drizzle a little extra virgin olive oil and mix everything together.
Spoon the filling mixture into the prepared zucchini boats and arrange on a serving platter. Enjoy!
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: Grill zucchini until tender and nicely charred - this brings out the delicious flavor!
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.
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.