Cheese-Stuffed Zucchini Boats Recipe

ByLucy
Jump to Recipe· 4.8 from 40 reviews

If you’re on the hunt for a delicious, fresh, and fuss-free dish to add to your weeknight rotation, you’re going to fall head over heels for this Cheese-Stuffed Zucchini Boats Recipe. It’s incredibly satisfying, packed with flavor, and has this perfect balance of tangy feta and creamy Gruyere cheese that will seriously wow anyone you share it with. I love that it doubles as both a light main or a stunning side – and honestly, once you try these zucchini boats, they’ll become your go-to for a simple but impressive meal!

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Why This Recipe Works

  • Perfect Blend of Flavors: Creamy feta and Gruyere complement the zucchini’s mildness beautifully.
  • Simple to Prepare: Minimal prep with maximum taste makes it weeknight-friendly.
  • Versatile and Light: Can be served warm or cold, perfect as a main, snack, or side dish.
  • Built-in Healthy Fats and Protein: Thanks to the olive oil and Greek yogurt, it’s satisfying yet nourishing.
Cheese-Stuffed Zucchini Boats, zucchini boats with cheese, cheesy zucchini recipe, healthy zucchini dinner, easy stuffed zucchini - Three green zucchini halves are placed on a round white plate. Each zucchini half is hollowed and filled with a creamy white mixture that has small green herb pieces mixed in. The filling has a soft, crumbly texture and is lightly drizzled with yellow olive oil and sprinkled with black pepper. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Cheese-Stuffed Zucchini Boats Recipe relies on fresh, simple ingredients that marry well to create a creamy, tangy filling while keeping the zucchini tender but not mushy. Picking the right zucchinis and cheeses makes all the difference — trust me on this one.

Cheese-Stuffed Zucchini Boats, zucchini boats with cheese, cheesy zucchini recipe, healthy zucchini dinner, easy stuffed zucchini - Flat lay of three medium zucchinis, one with a long thin slice revealing the pale green flesh, a small mound of crumbled feta cheese, a small white ceramic bowl with creamy strained Greek yogurt, one medium spring onion with fresh green stalks, a small pile of grated Gruyere cheese, a small white ceramic bowl with finely chopped fresh parsley, a small white ceramic bowl containing golden olive oil, a small white ceramic bowl with dried oregano, half a lemon zest spiral, and a small white ceramic bowl of pale garlic powder all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Zucchinis: Choose medium-sized and firm ones; they make perfect “boats” and hold the filling without falling apart.
  • Feta Cheese: The star of the filling — tangy and crumbly, it adds that essential salty punch.
  • Greek Yogurt: Adds creaminess and moisture without overpowering, plus it lightens the texture beautifully.
  • Spring Onion: Brings a mild onion flavor and a touch of freshness.
  • Gruyere Cheese: Melts beautifully, giving a subtle nuttiness and a golden crust on top.
  • Lemon Zest: Brightens the filling with a fresh citrus note — don’t skip it!
  • Garlic Powder: Infuses gentle depth without overpowering the delicate flavors.
  • Parsley: Fresh herbs always elevate dishes and parsley gives a pretty pop of green.
  • Olive Oil & Dried Oregano: For brushing and mixing – adds that Mediterranean vibe and richness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Cheese-Stuffed Zucchini Boats Recipe is how easy it is to tweak to your taste or dietary needs. I’ve played around with different cheeses and herbs, and you’ll enjoy making it uniquely yours too.

  • Variation: Sometimes I swap the Gruyere for mozzarella for an ultra-melty, milder flavor — great for the kids!
  • Make it Vegan: Use vegan feta and yogurt alternatives plus nutritional yeast to keep that cheesy vibe intact.
  • Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a subtle kick.
  • Seasonal Swaps: Fresh basil or thyme can swap parsley for interesting flavor notes based on what you have on hand.

Step-by-Step: How I Make Cheese-Stuffed Zucchini Boats Recipe

Step 1: Prepare the zucchini boats

Start by trimming off the tops and bottoms of your zucchinis, then slice a thin lengthwise piece to reveal their flesh. I like to use a small spoon to carefully scoop out the flesh, leaving about a quarter-inch thick wall all around so they hold their shape without collapsing. Keep that discarded zucchini flesh – it’s perfect for stirring into soups or other dishes later!

Step 2: Season and soften the zucchinis

Next, mix some olive oil with dried oregano and brush this mixture inside each zucchini boat. Don’t throw away the leftover mixture — you’ll add it to your cheese filling! Sprinkle just a small pinch of salt and pepper inside, then lay your zucchinis in a baking dish. Bake them at 200°C (390°F) for about 12-15 minutes until just tender to the touch, but still firm. This step really helps prevent sogginess later.

Step 3: Mix the cheese filling

While the zucchinis are softening, combine the feta, Gruyere, Greek yogurt, chopped spring onion, lemon zest, garlic powder, parsley, and the leftover oregano-olive oil mix in a bowl. Stir until everything’s nicely melded together and season lightly with black pepper. This filling is rich, tangy, and just a little herby — it’s what takes these boats over the top.

Step 4: Stuff and bake

Remove the zucchini from the oven and let them cool for 5 minutes — this helps your filling stay put when you stuff them. Spoon the cheese mixture into each boat, pressing it gently so it’s snug but not overflowing. Drizzle a bit more olive oil and sprinkle dried oregano on the top, then lower the oven temperature to 180°C (356°F) and bake for about 30 minutes. You’ll know it’s ready when the filling is golden and set with a little crust on top.

Serve warm or cold — a drizzle of olive oil on top right before eating is a little indulgent touch I always love.

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Tips from My Kitchen

  • Don’t Over-Scoop: Leaving that thin wall around the zucchini helps it hold its shape instead of collapsing during baking.
  • Use Good Quality Cheeses: The flavors pop more with authentic feta and freshly grated Gruyere — it’s worth the extra effort.
  • Let It Rest: Allow the zucchini to cool for a few minutes between pre-baking and stuffing; it keeps the filling from sliding out.
  • Watch Baking Time: Baking too long at high heat can dry out the zucchini, so stick to the timings for tender but juicy boats.

How to Serve Cheese-Stuffed Zucchini Boats Recipe

Cheese-Stuffed Zucchini Boats, zucchini boats with cheese, cheesy zucchini recipe, healthy zucchini dinner, easy stuffed zucchini - Three stuffed zucchini halves are placed in a round black pan, each cut lengthwise with their green skin forming the outer layer, filled with a creamy white cheese mixture that has a slightly golden brown baked top with small browned spots. The filling is speckled with green herbs and small bits of seasoning, giving the cheese a textured look. The pan is set on a white marbled surface, with a piece of white cloth visible in the corner. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my zucchini boats with a little extra sprinkle of fresh parsley or a handful of chopped walnuts for crunch. Sometimes a drizzle of good-quality olive oil right before serving adds lushness that transforms the dish from simple to special. If you like a burst of acidity, a light squeeze of fresh lemon juice works wonders!

Side Dishes

These boats pair beautifully with a crisp green salad or some herbed couscous for a complete meal. When I make them for dinner, I often serve alongside roasted chicken or grilled fish to keep things light but satisfying.

Creative Ways to Present

For special occasions, I’ve served these zucchini boats on a beautiful platter lined with fresh herb sprigs and edible flowers, making the colors pop. You could also halve the recipe and use baby zucchinis for bite-sized appetizers that look fancy but are super simple to make.

Make Ahead and Storage

Storing Leftovers

I usually store leftover zucchini boats in an airtight container in the fridge for up to 3 days. They keep their flavor well and taste just as delightful cold or reheated. Just be careful to avoid sogginess by reheating gently.

Freezing

Freezing cheese-stuffed zucchini boats can be a bit tricky since zucchini releases water when thawing. If you want to freeze them, I recommend doing so before baking and wrapping tightly. When ready to eat, bake from frozen but expect a softer texture than fresh.

Reheating

To reheat, I pop leftovers in a preheated oven at 180°C (356°F) for 10-15 minutes, just until warmed through. This helps the filling set again without making the zucchini too mushy. Avoid microwaving if you want to keep some of that crisp texture.

FAQs

  1. Can I use other cheeses in this Cheese-Stuffed Zucchini Boats Recipe?

    Absolutely! While feta and Gruyere provide a beautiful flavor balance, you can swap Gruyere for mozzarella, cheddar, or parmesan depending on your preference. Just aim for cheeses that melt well to achieve that luscious filling.

  2. How do I prevent the zucchini boats from getting soggy?

    Pre-baking the zucchinis helps remove excess moisture, so don’t skip this step. Also, be careful not to overstuff and avoid overbaking, which can release too much water and soften the boats too much.

  3. Can I prepare the zucchini boats ahead of time?

    You can pre-scoop and partially bake the zucchini a day ahead and keep them covered in the fridge. Stuff and bake fresh just before serving to keep the texture perfect.

  4. Is this recipe suitable for a low-carb diet?

    Yes! Zucchini is naturally low in carbs, and with protein-rich cheeses and healthy fats from olive oil, this recipe fits nicely into low-carb eating plans.

  5. Can I make this recipe vegan?

    You can! Just substitute the feta and Gruyere with your favorite plant-based cheeses and use a dairy-free yogurt alternative. Adding some nutritional yeast can mimic the cheesy flavor too.

Final Thoughts

This Cheese-Stuffed Zucchini Boats Recipe holds a special place in my heart because it’s that perfect dish which feels comforting without being heavy, elegant without needing fuss. It’s stood me in good stead for weeknight dinners, quick lunches, and even impressing guests unexpectedly. I highly recommend giving it a whirl — roll up those sleeves, dive in, and enjoy a fresh burst of Mediterranean flavor with every cheesy bite.

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Cheese-Stuffed Zucchini Boats Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 40 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 3 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian
Print Recipe

Description

This Feta Cheese Stuffed Zucchini recipe features tender zucchini boats filled with a creamy mixture of crumbled feta, Greek yogurt, Gruyere cheese, and fresh herbs. Baked to perfection, this dish offers a delightful combination of savory flavors perfect for a light main course or a hearty side dish.

Ingredients

Zucchini Boats

  • 675 grams (3 medium) zucchinis
  • 1 tablespoon olive oil + a little bit extra to drizzle on top
  • ⅓ teaspoon dried oregano + a little bit extra to sprinkle on top
  • Salt, to taste
  • Black pepper, to taste

Cheese Filling

  • 150 grams (1 cup + 1 tbsp) crumbled feta cheese
  • 90 grams (½ cup) Greek yogurt strained
  • 40 grams (½ cup) grated Gruyere cheese
  • 20 grams (1 medium) spring onion, finely chopped
  • ½ lemon zest
  • ½ teaspoon garlic powder
  • 1 tablespoon finely chopped parsley
  • Remaining olive oil and oregano from zucchini preparation

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for baking the zucchini boats.
  2. Prepare the Zucchini: Cut off the tops and bottoms of the zucchinis. Then, slice lengthwise to reveal the flesh. Using a vegetable corer or teaspoon, scoop out the flesh leaving a ½ cm (¼ inch) thick shell, creating zucchini boats. Lightly brush or rub the inside of each zucchini with a mixture of olive oil and oregano, reserving leftover oil for the filling. Season lightly with salt and pepper.
  3. Bake Zucchini Boats: Place the prepared zucchini boats in a small baking dish or non-stick pan and bake at 200°C (390°F) for 15 minutes until slightly softened when pierced with a toothpick. Remove from oven and allow to cool for 5 minutes. Lower the oven temperature to 180°C (356°F).
  4. Prepare the Filling: In a mixing bowl, combine crumbled feta, Greek yogurt, grated Gruyere, chopped spring onion, garlic powder, lemon zest, parsley, and the remaining olive oil and oregano. Season lightly with ground pepper. Mix thoroughly until well combined.
  5. Stuff the Zucchini: Carefully stuff each zucchini boat with the cheese filling, pressing gently to fit the filling inside without overflowing. Drizzle each stuffed zucchini with a little olive oil and sprinkle with extra oregano on top.
  6. Bake Stuffed Zucchini: Return the stuffed zucchini to the oven and bake at 180°C (356°F) for 30 minutes, or until the cheese topping is golden and set.
  7. Serve: Serve the stuffed zucchini warm or cold with an optional drizzle of extra olive oil on top. Enjoy your delicious meal!

Notes

  • You can use the scooped-out zucchini flesh and tops in soups, stews, or as a filling in other recipes such as Yemista or stuffed squid.
  • To ensure the zucchini boats hold their shape, leave about ½ cm thickness when scooping out the flesh.
  • Straining the Greek yogurt prior to use helps achieve a creamier filling consistency.
  • For a stronger oregano flavor, sprinkle a little more on top before the final bake.
  • This dish can be made ahead and served cold or reheated gently before serving.

Nutrition

  • Serving Size: 1 stuffed zucchini
  • Calories: 280 kcal
  • Sugar: 4 g
  • Sodium: 520 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 12 g
  • Cholesterol: 45 mg

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