Greek Stuffed Zucchini Boats Recipe

Introduction

Greek Stuffed Zucchini Boats are a flavorful and satisfying dish featuring tender zucchini filled with a savory mixture of ground lamb, fresh herbs, and creamy feta cheese. Perfect for a family dinner, this recipe brings Mediterranean flavors right to your table with ease.

Ingredients

• 4 medium zucchini
• 400g ground lamb
• 200g crumbled feta cheese
• 1 medium onion, diced
• 2 ripe tomatoes, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh parsley, chopped
• 2 tbsp lemon juice (optional, for brightness)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F).
2. Step 2: Cut each zucchini in half lengthwise and scoop out the flesh, setting it aside for later use. Arrange the zucchini halves cut-side up on a baking sheet lined with parchment paper.
3. Step 3: Heat olive oil in a pan over medium heat. Sauté the diced onion, minced garlic, and reserved zucchini flesh until softened, about 5 minutes.
4. Step 4: Add the ground lamb to the pan and cook until browned, breaking it up with a spoon as it cooks.
5. Step 5: Stir in the diced tomatoes, salt, black pepper, chopped oregano, and parsley. Let the mixture cook for about 10 minutes until it thickens slightly.
6. Step 6: Remove the pan from heat and stir in the crumbled feta cheese until well combined.
7. Step 7: Spoon the lamb and feta mixture evenly into the zucchini halves, gently pressing to fill them well.
8. Step 8: Bake the stuffed zucchini in the preheated oven for 35 to 40 minutes, until the zucchini is tender and the filling is bubbly.
9. Step 9: Let the zucchini boats rest for 5 minutes before serving. If desired, drizzle with lemon juice for a fresh finish.

Tips & Variations

• For a vegetarian version, substitute ground lamb with cooked lentils or chopped mushrooms.
• Add a pinch of cinnamon or nutmeg to the filling for a subtle warmth.
• Use fresh or dried oregano depending on what you have; fresh offers a brighter flavor.
• Serve with a side of tzatziki or a simple Greek salad to complete the meal.

Storage

Store any leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 160°C (320°F) until heated through, about 15 minutes, to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ground meat?

Yes, ground beef, turkey, or chicken can be used as alternatives, though ground lamb adds the most authentic flavor to this Greek-inspired dish.

Do I need to peel the zucchini before cooking?

No, it’s best to keep the skins on for structure and nutrition. The baking process softens the zucchini skin nicely.

Greek Stuffed Zucchini Boats Recipe

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★★★★★

4.6 from 143 reviews

• Author: Harper
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

This Greek Stuffed Zucchini Boats recipe features tender zucchini halves filled with a savory mixture of ground lamb, crumbled feta cheese, fresh vegetables, and herbs. Baked to perfection, these boats are a delicious, wholesome meal inspired by traditional Mediterranean flavors, perfect for a comforting yet light dinner.

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Ingredients

Scale 1x2x3x

Vegetables

• 4 medium zucchini
• 1 medium onion, diced
• 2 ripe tomatoes, diced
• 2 cloves garlic, minced

Meat and Dairy

• 400g ground lamb
• 200g crumbled feta cheese

Seasonings and Others

• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh parsley, chopped
• 2 tbsp lemon juice (optional, for brightness)

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Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) to get it ready for baking the zucchini boats later.
2. Prepare Zucchini: Cut each zucchini in half lengthwise, then carefully scoop out the flesh using a spoon. Reserve the scooped flesh for the filling mixture. Place the hollowed zucchini halves cut-side up on a baking sheet lined with parchment paper.
3. Sauté Vegetables: Heat olive oil in a pan over medium heat. Add diced onion, minced garlic, and the reserved zucchini flesh. Sauté until the mixture softens and becomes fragrant, about 5 minutes.
4. Cook Ground Lamb: Add the ground lamb to the sautéed vegetables and cook until it is fully browned, stirring occasionally to break up the meat.
5. Add Tomatoes and Seasonings: Stir in the diced tomatoes, salt, black pepper, fresh oregano, and fresh parsley. Let the mixture cook for about 10 minutes, allowing it to thicken and the flavors to meld.
6. Incorporate Feta Cheese: Remove the pan from heat and gently fold in the crumbled feta cheese to blend with the savory filling.
7. Fill Zucchini Boats: Spoon the lamb and feta filling evenly into each prepared zucchini half, pressing down gently to fill them well.
8. Bake: Place the filled zucchini boats in the preheated oven and bake for 35 to 40 minutes, or until the zucchini is tender and the filling is hot and bubbly.
9. Rest and Serve: Remove from the oven and let rest for 5 minutes before serving. Optionally, drizzle with lemon juice for a bright finishing touch.

Notes

• You can substitute ground lamb with ground beef or turkey if preferred.
• For a vegetarian version, omit the lamb and increase the amount of feta and vegetables.
• To enhance flavor, add a pinch of crushed red pepper flakes in the filling for some heat.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the oven or microwave before serving.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Keywords: Greek, zucchini boats, stuffed zucchini, ground lamb recipe, feta cheese, Mediterranean, baked zucchini, healthy dinner, low carb