I have a treat for you guys today. I am sharing one of our favorite zucchini recipes – Feta Stuffed Zucchini Boats.
I had a delicious stuffed zucchini at a restaurant in Atlanta many years ago. Since then, I have been stuffing my zucchini with all sorts of yummy things. Sometimes I do a sausage stuffing or a pizza filling or even a walnut and cranberry stuffing. Honestly, that little squash is the perfect vessel for so many wonderful stuffings.
The one I am sharing today is a simple but oh so tasty stuffing. It takes almost no time to throw together and is a great side dish for almost any protein. This week I served it with my Easy Baked Tilapia and there were no leftovers or crumbs left on any of the plates at dinner. A clean plate is my way of knowing when a recipe is a keeper at my house. This one is definitely a keeper.
When you want need a great side dish that’s easy and super tasty, give this one a try. Be sure to come back and let me know what you think!
- 1 pound zucchini
- ½ medium onion, minced
- 1 tablespoon butter
- 2 cloves garlic, chopped
- 1 egg, beaten
- 3 tablespoons breadcrumbs
- 3 tablespoons feta, crumbled
- 2 tablespoons parmesan cheese, grated
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- Preheat oven to 375º F.
- Cut each zucchini lengthwise then scoop out the center pulp (reserve the pulp as will be used in the filling).
- In a small skillet, melt the butter then add the onion and zucchini pulp.
- Cook the veggies for about 3 - 5 minutes until softened.
- Add the garlic and cook for about 2 more minutes.
- Remove from heat and mix in the feta and breadcrumbs.
- Taste the stuffing and season with the salt and pepper as desired.
- Add the beaten egg to the mixture.
- Spoon the mixture in the zucchini cavities and sprinkle with the parmesan.
- Place in a casserole dish and bake for 35 - 45 minutes until the zucchini is tender and cheese is lightly browned.
Tip: Use a melon baller or spoon to scoop out the zucchini. I like to cross hatch the zucchini to make it easier to scoop.
I made this tonight. Delicious. Even my fussy non-vegetable eaters, loved it! Winner!!!
So glad you liked it! It’s a favorite at my house too. I need to share a few more of our stuffed zucchini recipes. Definitely a great way to get those veggies in the kiddos!
I made these today and they are yummy. Definitely a keeper recipe. I didn’t read the recipe very well and mixed my parmesan cheese into the stuffing instead of putting it on top. I think I will keep it that way because it was easier and the stuffing browned nicely. Thanks for a great recipe.
We are eating this as I write this review. My husband is smitten! Very unique flavor. Would be good with a little cayenne and/or some shrimp or crabmeat. Delicious just the way it is. And easy to put together. Thank you for this awesome recipe!
Made this exactly as directed and it was wonderful!
Can’t see the amount of garlic you use, it is mentioned in the recipe and is in the picture, but missing in the ingredients list. Making this tonight for my family
Sorry–edited to add 2 cloves garlic, chopped 🙂
Can this be made ahead and frozen
I think for the most part it should be fine. I would probably prep and freeze whole then bake from frozen.
We added some ground meat (venison). Delicious!! They were gobbled up!
making these for company tonight. added basil and sun dried tomatoes for a little zest!