Delightful Greek Snack: Stuffed Zucchini Boats (Vegetarian)

Allergens

Dairy (Feta Cheese)

Ingredients

• 4 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup red onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional: Fresh lemon juice for drizzling

Instructions

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Wash the zucchinis and slice them in half lengthwise, creating boats without removing their centers. Use a spoon to scoop out the insides, leaving about 1/4 inch thick shells.
3. In a mixing bowl, combine cherry tomatoes, feta cheese, basil leaves, Kalamata olives, red onion, garlic, and olive oil. Season with salt and pepper, to taste.
4. Fill each zucchini boat with the tomato feta mixture, pressing gently to pack them in. Arrange the stuffed zucchinis on the prepared baking sheet.
5. Bake for 30 minutes or until the zucchini is tender and the filling is heated through.
6. Remove from the oven and let cool slightly before serving. Drizzle with fresh lemon juice if desired.

Chef’s Insight

The secret to perfect zucchini boats lies in the right balance of seasoning and filling ingredients. Don't be afraid to experiment with different cheeses, herbs, or even meats for a non-vegetarian option.

Notes

For a more complex flavor, consider marinating the tomatoes and olives before combining with other ingredients.