Feta Cheese Stuffed Zucchini in 30 Minutes

Feta cheese stuffed zucchini brings together the best of Mediterranean flavors in one simple, satisfying dish that transforms humble zucchini into something truly special. I’ve been making these creamy, tangy zucchini boats for years, and they never fail to impress both family and guests.

There’s something magical that happens when you combine the earthiness of fresh zucchini with the bold, salty bite of authentic feta cheese. I still remember the first time I tried a version of this dish during a summer trip to Greece – the flavors were so bright and fresh, yet incredibly comforting. Now, every time I make these feta cheese stuffed zucchini boats in my own kitchen, I’m transported back to that sun-drenched taverna. The creamy Greek yogurt adds richness while keeping things light, and that golden, bubbling cheese on top? Pure comfort food magic. This one’s a keeper!

Why You’ll Love This Feta Cheese Stuffed Zucchini

These Mediterranean-inspired zucchini boats have become a staple in my kitchen, especially during summer when zucchini is abundant and we’re craving something light yet satisfying. What started as a way to use up garden zucchini has turned into one of my most requested recipes from friends and family.

• Ready in just 30 minutes – perfect for busy weeknight dinners when you want something special without the fuss
• Naturally gluten-free – everyone at the table can enjoy these without worry
• Packed with protein from feta, Gruyere, and Greek yogurt to keep you satisfied
• Light but filling – you get all the comfort food satisfaction without feeling heavy
• Easily customizable – swap herbs, add different cheeses, or include your favorite Mediterranean flavors
• Perfect for any occasion – works beautifully as an elegant appetizer or hearty main dish

This creamy, tangy combination is more than just a side dish – it’s a celebration of simple, fresh ingredients that come together in perfect harmony.

Ingredient Note List

Medium Zucchini: I always look for zucchini that are firm and shiny with unblemished skin, as they hold their shape beautifully when baked and create the perfect vessel for our creamy filling.

Crumbled Feta Cheese: Authentic Greek feta packed in brine gives you that distinctive tangy, salty flavor that makes these feta cheese stuffed zucchini so irresistible.

Grated Gruyere Cheese: This nutty, slightly sweet Swiss cheese melts perfectly and adds a rich depth that balances the sharpness of the feta beautifully.

Thick Greek Yogurt: I always use whole milk Greek yogurt because it creates that luxurious, creamy texture without making the filling runny during baking.

Spring Onions: These mild onions add a gentle bite and fresh flavor that complements the Mediterranean herbs without overwhelming the delicate cheese mixture.

Fresh Garlic: One clove of minced garlic infuses the entire filling with aromatic warmth that enhances all the other flavors.

Lemon Zest: Fresh lemon zest brightens the entire dish with that signature Mediterranean sunshine flavor that makes everything taste more vibrant.

Fresh Parsley: Finely chopped parsley adds color and a fresh, grassy note that cuts through the richness of the cheeses perfectly.

Extra Virgin Olive Oil: Good quality olive oil not only prevents sticking but adds that authentic Mediterranean flavor that ties everything together.

Dried Oregano: This classic Greek herb brings earthy, floral notes that are essential to achieving that authentic Mediterranean taste.

How to Cook Feta Cheese Stuffed Zucchini

Step 1. I usually start by preheating my oven to 400°F because getting the temperature right from the beginning ensures even cooking and that perfect golden top.

Step 2. When trimming the zucchini, I’ve found that cutting a thin strip lengthwise creates the most stable boat shape and prevents them from rolling around in the baking dish.

Step 3. My grandmother always told me to scoop carefully when hollowing out vegetables, and she was right – you want walls about ¼ inch thick to keep the boats sturdy but not too thick to overpower the filling.

Step 4. I always brush the inside of each zucchini boat with that olive oil and oregano mixture because it adds flavor and helps prevent the zucchini from becoming soggy during baking.

Step 5. Pre-baking the zucchini boats for 12-15 minutes is a step I never skip – it removes excess moisture and ensures your feta cheese stuffed zucchini won’t be watery.

Step 6. While the zucchini pre-bakes, I mix all the filling ingredients in a medium bowl, and I’ve learned that a gentle hand keeps the feta from breaking down too much.

Step 7. Lowering the oven temperature to 350°F before adding the filling prevents the cheese from browning too quickly while allowing the centers to heat through properly.

Step 8. I let the pre-baked zucchini cool for about 5 minutes before filling – this prevents the Greek yogurt from curdling and keeps everything perfectly creamy.

Step 9. When filling each boat, I press gently but avoid overstuffing because the mixture will expand slightly as it bakes, and you don’t want overflow.

Step 10. The final 30-minute bake creates that gorgeous golden top with slight bubbling around the edges that tells you these feta cheese stuffed zucchini are perfectly done.

How to Store & Reheat

I usually store any leftover feta cheese stuffed zucchini in an airtight container in the refrigerator, where they stay fresh and delicious for up to 3 days. Make sure they cool completely before covering to prevent condensation from making them soggy.

For freezing, I don’t typically recommend it because the Greek yogurt and zucchini can become watery when thawed, which affects the creamy texture we love so much in this dish.

When it comes to reheating, I always prefer using the oven at 350°F for about 10-15 minutes until heated through – this maintains that lovely texture much better than the microwave. If you’re in a hurry, you can microwave them for 1-2 minutes, but cover with a damp paper towel to prevent drying out.

Feta Cheese and Gruyere Stuffed Zucchini Boats with Greek Yogurt

Creamy and tangy Mediterranean-inspired zucchini boats filled with feta, Gruyere, and Greek yogurt. Easy, vegetarian, and gluten-free—perfect for weeknight meals or elegant appetizers.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Mediterranean

Calories: 291

Ingredients Equipment Method Notes

Ingredients

  

• 4 medium zucchinis shiny, unblemished skin preferred
• 1 cup feta cheese crumbled, preferably Greek in brine
• 0.5 cup Gruyere cheese grated, or substitute Emmental/Swiss
• 0.5 cup Greek yogurt whole milk, thick/strained
• 2 spring onions chopped
• 1 clove garlic minced (or ½ tsp garlic powder)
• 1 lemon zested (about 1 tsp zest)
• 2 tablespoons fresh parsley finely chopped
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Equipment

• sharp knife
• Teaspoon
• Small mixing bowls
• baking dish
• Brush

Method

 

1. Preheat oven to 400°F (200°C).
2. Trim ends from zucchinis and slice a thin strip lengthwise to expose the flesh.
3. Use a teaspoon or corer to scoop out the center, creating boats with ¼ inch (½ cm) thick walls.
4. In a bowl, combine olive oil and oregano. Brush inside of each zucchini with the mixture. Reserve remaining oil.
5. Lightly season boats with salt and pepper. Arrange in baking dish.
6. Pre-bake for 12–15 minutes until slightly softened when pricked with toothpick.
7. Reduce oven temperature to 350°F (180°C).
8. In a bowl, mix feta, Gruyere, Greek yogurt, spring onions, garlic, lemon zest, parsley, and reserved olive oil-oregano mixture. Season with black pepper.
9. Let zucchini cool for 5 minutes, then fill with cheese mixture without overstuffing.
10. Drizzle with more olive oil and sprinkle with oregano.
11. Bake for 30 minutes until filling is golden and lightly bubbling.
12. Serve warm or at room temperature with a drizzle of olive oil.

Notes

Use thick, strained Greek yogurt to avoid a runny filling. Let zucchini cool before stuffing. Can be made ahead and baked before serving. Store covered in fridge for 3 days. Reheat in oven to retain texture. Delicious cold too.

What to Serve With Feta Cheese Stuffed Zucchini

Greek Village Salad: The crisp cucumbers, tomatoes, and olives create a refreshing contrast to the creamy, warm zucchini boats while keeping the Mediterranean theme consistent throughout your meal.

Lemon Roasted Potatoes: These golden, herb-crusted potatoes complement the tangy feta flavors perfectly and add the hearty starch that makes this a complete, satisfying dinner.

Warm Pita Bread: Soft, pillowy pita is perfect for scooping up any extra cheese mixture and adds that authentic Greek dining experience to your table.

Grilled Asparagus: The slight char and crisp texture of grilled asparagus provides a beautiful color contrast and fresh, green flavor that balances the richness of the cheese.

Quinoa Tabbouleh: This protein-packed grain salad with fresh herbs and lemon dressing echoes the Mediterranean flavors while adding substance and nutrition to your meal.

Simple Arugula Salad: The peppery bite of arugula dressed with lemon vinaigrette cuts through the creamy cheese beautifully and adds a sophisticated touch to the plate.

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