Ingredients
Zucchini Boats
- 3 zucchini, trimmed and sliced length-wise into halves
- Extra virgin olive oil, preferably Early Harvest Greek EVOO
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Dried oregano, a large sprinkle to your liking
Filling
- 6 oz cherry tomatoes, sliced in halves
- 3 green onions, both white and green parts, ends trimmed, chopped
- 1/2 cup crumbled feta cheese (more to your liking)
- 6 to 10 fresh mint leaves, chopped
- Large handful fresh parsley, chopped
- Zest of 1 lemon
- Splash of lemon juice (not too much)
- Extra virgin olive oil, a drizzle for mixing the filling
Instructions
- Preheat and Prepare Zucchini: Heat a cast iron skillet or indoor griddle over medium heat, or preheat a gas grill to medium-low and lightly oil the grate. Brush zucchini halves generously with extra virgin olive oil on both sides, then season the flesh side with kosher salt, freshly ground pepper, and dried oregano.
- Grill Zucchini: Place zucchini halves flesh-side down on the preheated grill or skillet. Grill for 3 to 5 minutes until soft and nicely charred, then flip and grill the other side for another 3 to 5 minutes until tender and colored. Adjust heat as needed if using an indoor skillet or griddle.
- Cool and Hollow Zucchini: Remove the zucchini from heat and let cool enough to handle. Using a small spoon, scoop out the flesh carefully without piercing the skin to create the boats. Retain the flesh for the filling and squeeze out excess liquid using a linen kitchen towel or paper towels.
- Prepare Filling: In a mixing bowl, combine the squeezed zucchini flesh, halved cherry tomatoes, chopped green onions, crumbled feta cheese, chopped mint, chopped parsley, and lemon zest. Add a small splash of lemon juice, sprinkle a bit more oregano, and drizzle extra virgin olive oil. Mix gently until everything is well combined.
- Stuff and Serve: Spoon the filling mixture evenly into the prepared zucchini boats. Arrange them on a serving platter and enjoy immediately as a delightful appetizer or side dish.
Notes
- Use Early Harvest Greek Extra Virgin Olive Oil for a robust Mediterranean flavor.
- When scooping out zucchini flesh, be gentle to avoid breaking the skin boats.
- Squeezing out the liquid from the zucchini flesh prevents the filling from becoming watery.
- This recipe works best fresh but can be prepared ahead and served at room temperature.
- Add more or less feta depending on your preference for creaminess and saltiness.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
