March 5, 2021

Zucchini Boats with Feta and Tomato

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. It doesn’t get much better (for vegetarians, at least).

Besides, this recipe is so simple. Basically, you roast the zucchini in the oven (with generous seasoning of course), then scoop out the insides and add it to tomato, feta, basil, and other seasoning. Then, you fill the zucchini back up, garnish with extra basil, and enjoy! So so good.

There aren’t that many ingredients here, which makes it super simple and tasty for dinner any night. I would recommend enjoying this for dinner with my mozzarella pesto chicken wraps and spiced roast potatoes. For another feta option, check out this cucumber tomato feta salad!

Ingredients

4 medium zucchinis
2 tbsp olive oil
2 tsp salt, divided
2 tsp black pepper, divided
4 cups cherry tomatoes, diced
3 garlic cloves, minced
1 handful of fresh basil, plus more for garnishing
1 cup crumbled feta
1 tbsp lemon juice

Instructions

Preheat your oven to 400ºF. Line a baking sheet with some parchment paper.
Prepare your zucchini. Wash it well and dry it off. Cut off the ends, then slice the zucchini in half lengthwise. Place your 8 halves on the baking sheet, then pour over the olive oil, 1 1/2 tsp salt, and 1 tsp pepper. Rub the zucchini with the seasoning gently and spread them out with the cut side down on the baking sheet. You can also grill these zucchini if you’d like.
Bake the zucchini for 30 minutes, or until soft when poked through with a fork. when you flip one over, it should be lightly browned and crispy on the cut side.
Meanwhile, add your roughly diced tomatoes, minced garlic, remaining salt, pepper, lemon juice, and feta. Chop up your fresh basil and add it as well.
Take your zucchini out of the oven. Let it cool for a few minutes, or it will be way too hot to work with. Turn your zucchini halves over and use a spoon to scoop out the insides. Add them to the bowl with the filling and mix.
Scoop the filling back into the zucchini boats, then garnish with extra basil if you want. Enjoy!

Zucchini Boats with Feta and Tomato

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Assembly Time 5

Course Appetizer, Dinner, Side Dish

Servings 4 people

Calories 209 kcal

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

Instructions

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
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.
Spread out the zucchini with the cut side down. Bake for 30 minutes. See above for tips and indicators.
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.
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.
Add the filling back into the zucchini boats then garnish with extra basil. Enjoy!