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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to get it ready for baking the zucchini boats later.
- 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.
- 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.
- 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.
- 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.
- Incorporate Feta Cheese: Remove the pan from heat and gently fold in the crumbled feta cheese to blend with the savory filling.
- Fill Zucchini Boats: Spoon the lamb and feta filling evenly into each prepared zucchini half, pressing down gently to fill them well.
- 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.
- 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
