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Stuffed Zucchini with Feta

Total Time: 45 minutes
Servings: 4
Calories: 160kcal


  • 2 medium zucchinis or 4 small
  • Extra virgin olive oil
  • Salt and pepper
  • 1 teaspoon extra virgin olive oil
  • 1 clove garlic minced
  • 2 cups loosely packed spinach
  • ½ teaspoon salt
  • ½ lemon
  • 2 eggs
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh parsley chopped
  • ¼ teaspoon black pepper
  • 1-2 slices day old crusty bread
  • ¾ cup fresh feta crumbled
  • 1 tablespoon fresh chives sliced thin


  • Preheat the oven to 375F.
  • Slice the zucchinis in half lengthwise. Scoop out the seeds and enough of the insides so there is room for the stuffing. Be sure to keep the skin intact.
  • Season the zucchini halves with olive oil, salt, and pepper.
  • To make the stuffing, start by sauteing the spinach. Heat a large skillet on medium high heat and add 1 teaspoon of olive oil and the garlic.
  • Add the spinach and cook until it’s completely wilted. Squirt the lemon half over the spinach and be careful that the seeds do not go into the pan.
  • Season the spinach with the salt and set aside to cool.
  • Put your bread into the toaster for 1-2 minutes to dry it out even further. Then cut it into ¼” diced pieces.
  • While the spinach cools and the bread is toasting, beat together the eggs, parsley, dill, and black pepper.
  • Squeeze out any extra moisture from the spinach and chop it into small pieces. Add it to the egg mixture and stir.
  • Fold in the bread pieces and ½ cup of feta cheese.
  • Place the zucchini boats on a sheet tray.
  • Carefully place the feta and bread crumb mixture into the zucchini halves.
  • Bake the zucchini halves for 15-20 minutes or until the eggs are completely set.
  • Remove the zucchini halves from the oven and garnish with the extra feta cheese and fresh sliced chives.



Calories: 160kcal | Carbohydrates: 10g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 693mg | Potassium: 432mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1969IU | Vitamin C: 31mg | Calcium: 199mg | Iron: 2mg