Description
A quick and healthy meal featuring tender zucchini filled with a zesty blend of feta, Greek yogurt, and herbs, baked to perfection.
Ingredients
Scale
- 675 grams (3 medium) zucchinis
- 150 grams (1 cup + 1 tbsp) crumbled feta cheese
- 90 grams (½ cup) Greek yogurt, strained
- 20 grams (1 medium) spring onion, chopped
- 40 grams (½ cup) grated Gruyere cheese
- Zest of ½ lemon
- ½ teaspoon garlic powder
- 1 tablespoon finely chopped parsley
- 1 tablespoon olive oil (plus a little bit extra to drizzle on top)
- â…“ teaspoon dried oregano (plus a little bit extra to sprinkle on top)
Instructions
- Preheat your oven to 200°C / 390°F.
- Cut the zucchinis in half lengthwise and scoop out the center, creating space for the filling.
- In a mixing bowl, combine the crumbled feta, Greek yogurt, chopped spring onion, Gruyere, lemon zest, garlic powder, parsley, olive oil, and dried oregano. Stir well until fully mixed.
- Spoon the filling into the hollowed zucchinis, taking care to pack it in nicely.
- Arrange the stuffed zucchinis on a baking sheet and drizzle with a bit of extra olive oil.
- Bake for approximately 25-30 minutes, or until the zucchinis are tender and the filling is golden brown.
Notes
Consider using full-fat Greek yogurt for a creamy filling. Secure the filling with toothpicks if it spills over.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 halves
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg