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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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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.