Greek Stuffed Zucchini Boats

Tender roasted zucchini filled with a flavorful Greek-style mixture of tomatoes, feta, garlic, herbs, and chickpeas. These boats make a delicious light dinner, side dish, or Mediterranean meal-prep option.

Ingredients

For the Zucchini Boats

• 4 medium zucchini
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• ½ small red onion, finely diced
• 1 cup cherry tomatoes, finely chopped
• ½ cup cooked chickpeas, drained and rinsed
• ½ cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp dried oregano
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice

Optional Topping

• 2 tbsp grated Parmesan or extra feta
• Fresh parsley or dill
• Lemon wedges
• A drizzle of tzatziki

Instructions

1. Prepare the zucchini
Preheat oven to 400°F (200°C). Wash and dry the zucchini. Slice each zucchini in half lengthwise.

Using a spoon, carefully scoop out the center, leaving about ¼ inch (6 mm) of zucchini around the edges. Chop the scooped zucchini flesh and set it aside.

2. Pre-roast the boats
Place the zucchini halves cut-side up on a lined baking sheet. Brush lightly with about 1 tablespoon olive oil.

Bake for 8–10 minutes to soften them slightly.

3. Make the Greek filling
Heat the remaining olive oil in a skillet over medium heat. Add the red onion and cook for 2–3 minutes.

Add the garlic and cook for about 30 seconds. Stir in the chopped zucchini flesh and tomatoes. Cook for 4–5 minutes, until some of the moisture has cooked away.

Add chickpeas, oregano, paprika, salt, and black pepper. Stir well and cook for another 2 minutes.

Remove from heat and stir in the feta, parsley, dill, and lemon juice.

4. Stuff the zucchini
Spoon the filling evenly into the partially roasted zucchini boats. Sprinkle with extra feta or Parmesan if desired.

5. Bake
Return to the oven and bake for 15–20 minutes, until the zucchini is tender and the filling is hot and lightly golden.

6. Serve
Garnish with fresh herbs and a squeeze of lemon. Serve warm with tzatziki, a Greek salad, or crusty bread.

Tips & Variations

• For extra protein: Add cooked ground chicken, turkey, or lentils.
• For a low-carb version: Skip the chickpeas and add chopped mushrooms or spinach.
• For a vegan version: Replace feta with a plant-based feta alternative.
• For extra Mediterranean flavor: Add Kalamata olives or a few chopped sun-dried tomatoes.
• For meal prep: Store refrigerated for up to 3–4 days and reheat in the oven or air fryer.
• Avoid over-baking the zucchini if you prefer it to retain a little bite.

Nut & Allergen Information

Nuts: Naturally nut-free as written.
Peanuts: None as written.
Dairy: Contains feta; Parmesan is also dairy if used.
Gluten: Naturally gluten-free as written.
Eggs: None.
Soy: None as written.
Sesame: None as written, but check store-bought tzatziki or other toppings.
Chickpeas/legumes: Contains chickpeas, which are legumes and can be an allergen for some people.

Important: If cooking for someone with a severe allergy, check the labels of packaged feta, chickpeas, seasonings, and toppings for possible cross-contact with nuts, peanuts, gluten, soy, or sesame.

Q&A

Q: Can I make these zucchini boats ahead of time?
A: Yes. Prepare and stuff them up to 1 day ahead, refrigerate covered, then bake when ready.

Q: Can I use yellow squash instead of zucchini?
A: Yes. Yellow squash works very well with the same filling.

Q: Can I add meat?
A: Absolutely. Cooked ground chicken, turkey, or lean beef can be mixed into the filling.

Q: Are Greek stuffed zucchini boats vegetarian?
A: Yes, this version is vegetarian.

Q: Are they gluten-free?
A: Yes, the recipe is naturally gluten-free as written. Always check packaged ingredients if serving someone with celiac disease or a gluten allergy.

Q: Can I freeze stuffed zucchini boats?
A: You can, although zucchini becomes softer after freezing. For the best texture, freeze the prepared filling separately and stuff fresh zucchini before baking.

Q: What can I serve with them?
A: Greek salad, tzatziki, roasted potatoes, quinoa, rice, or warm pita make great accompaniments.

Q: How do I know when they’re done?
A: The zucchini should be tender when pierced with a fork, while the filling should be hot and lightly browned on top.