Baked zucchini with feta, dill, and cream, topped with golden buttered breadcrumbs. These easy Greek-style zucchini boats are perfect for the summer.
I was inspired to make this baked zucchini with feta recipe after discovering a version in a Romanian cookbook from the 1930s, where the dish was called Greek stuffed zucchini. I loved the idea - tender zucchini filled with a creamy, herby, and cheesy mixture - and adapted it slightly to suit the ingredients I had on hand.
Do you still have lots of zucchini? Try Feta and Corn Fritters or Turkey and Zucchini Meatballs.
Prep Time: 30 minutes | Cook Time: 30 minutes | Ingredients: 8 + salt & pepper | Servings: 4 | Difficulty: Easy
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Recipe ingredients
The boats: Medium-sized, firm zucchini work best for stuffing. Try these Zucchini Stuffed with Rice, too. Or make a simple Zucchini Omelet.
The filling is made with the reserved zucchini flesh, feta cheese, eggs, heavy cream, flour, and dill (fresh or frozen).
The topping: Breadcrumbs roasted in melted butter to make them golden and crispy.
See the recipe card for the full recipe and ingredient quantities.
How to make baked stuffed zucchini with feta?
Step #1: Scoop out the zucchini and reserve the flesh.
Step #2: Place the zucchini halves in a buttered baking dish so they fit snugly without overlapping. This helps support the runny filling and ensures even baking.
Step #3: Finely chop the zucchini flesh and place it in a bowl.
Step #3: Finely chop the zucchini flesh and place it in a bowl.
Step #5: Spoon the mixture over the halves, then pour any remaining filling evenly over all of them.
Step #6:Toss the breadcrumbs into the melted butter until they are evenly coated and lightly golden.
Step #7: Cover the feta-stuffed zucchini with the breadcrumbs.
Step #8: Bake the boats until the zucchini are tender and the topping is golden brown and set.
Store and reheat
Refrigerator: Store leftovers in an airtight container for up to 2–3 days.
Reheating: Warm in the oven at 350°F/ 180°C for 10–15 minutes to keep the topping crisp. Avoid microwaving if you want to maintain the crunchy breadcrumbs.
Freezing: I don’t recommend freezing, as the texture of the zucchini and creamy filling changes after freezing.
Tips
Support the runny filling: Arrange the zucchini snugly in the baking dish so the mixture doesn’t spill over too much.
Make ahead: You can prepare the zucchini and filling in advance, then assemble and bake just before serving. Try the Cream Cheese Stuffed Peppers next!
What to serve with them?
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Recipe
📖 Recipe
Baked Zucchini with Feta – Greek-Style
Equipment
- Large baking dish
- Bowl
Ingredients
- 4 medium zucchini Note 1
- 5.5 oz feta medium, Note 2
- ½ cup heavy cream
- 2 eggs
- 4 tablespoons all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 3 tablespoons dill chopped
- 1 tablespoon butter
- 5 tablespoons breadcrumbs
Instructions
- Prepare the zucchini: Wash them, cut them in half lengthwise, and use a spoon to scoop out the center. Reserve the scooped-out zucchini flesh and chop it finely.4 medium zucchini
- Make the filling: In a bowl, mix the chopped zucchini flesh with crumbled feta, cream, and dill. Season lightly with salt and pepper.5.5 oz feta + ½ cup heavy cream + 2 eggs + 4 tablespoons all-purpose flour + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper + 3 tablespoons dill
- Stuff the zucchini: Arrange the zucchini halves in a baking dish. Spoon the mixture into the hollowed-out zucchini, then pour any remaining filling evenly over all of them.
- Prepare the topping: Melt butter in a small pan, add the breadcrumbs, and stir until they are lightly coated.1 tablespoon butter + 5 tablespoons breadcrumbs
- Top and bake: Sprinkle the breadcrumbs over the zucchini and bake in a preheated oven at 350°F/ 180°C for 30-35 minutes, until the zucchini are tender and the topping is golden brown.
Notes
- Zucchini: Choose medium-sized zucchini so they fit snugly in the baking dish and cook evenly.
- Feta: Use feta from a block of cheese, not pre-crumbled feta.
- Make-ahead: You can prepare the zucchini and filling ahead of time, then bake just before serving.
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