Mediterranean Zucchini Recipes: Stuffed Zucchini Boats with Tomato and Feta
As you see in my roundup of zucchini recipes, there are plenty of use to use your summer zucchini in Mediterranean cooking. This simple stuffed zucchini boats is a vegetarian zucchini recipe combining grilled zucchini with tomatoes and feta for a delicious appetizer or side. Ready in about 15 minutes!
3green onions,both white and green parts, ends trimmed, chopped
½ cupcrumbled feta cheese,more to your liking
6 to 10fresh mint leaves,chopped
Large handful fresh parsley,chopped
Zest of 1 lemon
Splash lemon juice
Instructions
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!
Video
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: 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.