Go Back

Zucchini Boats with Feta and Tomato

5 from 1 vote
Is there anything better, more fresh, more salty and delicious than a combo of feta and tomato? No, not really. These zucchini boats with feta and tomato serve as a roasted vessel for those vibrant flavors of acidic tomato, fresh basil, and salty feta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Assembly Time 5 minutes
Servings: 4 people
Course: Appetizer, Dinner, Side Dish
Calories: 209
Ingredients Method Notes

Ingredients
  

  • 4 zucchini medium
  • 2 tbsp olive oil
  • 2 tsp salt divided
  • 2 tsp pepper divided
  • 4 cups cherry tomatoes roughly diced
  • 1 cup feta
  • 2 handfuls fresh basil plus extra to garnish
  • 1 tbsp lemon juice
  • 3 cloves garlic minced

Method
 

  1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
  2. Prepare your zucchini by cutting off the ends and slicing them in half lengthwise. Then, place them on the baking sheet and pour over the olive oil, 1 1/2 tsp salt, and 1 tsp pepper. Rub the zucchini.
  3. Spread out the zucchini with the cut side down. Bake for 30 minutes. See above for tips and indicators.
  4. Meanwhile, combine the roughly diced tomatoes, lemon juice, 1/2 tsp salt, 1 tsp pepper, feta, and minced garlic in a bowl. Chop the basil and add it also.
  5. Remove the zucchini from the oven and cool for a few minutes. Flip them over and scoop out the insides, then add them to the bowl.
  6. Add the filling back into the zucchini boats then garnish with extra basil. Enjoy!

Notes

  • Macros: 14.7 g fat,13.8 g carbohydrates, 9.1 g protein
  • Find extra tips and suggestions up in the blog post!