Make these Perfect Zucchini Boats with Eggs, Feta, and Mozzarella—a savory and satisfying dish filled with creamy cheese and aromatic herbs. Learn the best method to prep and cook zucchini for perfectly golden, cheesy results every time.
Perfect Zucchini Boats with Eggs, Feta, and Mozzarella (Video)
Course: MainCuisine: Mediterranean, VegetarianDifficulty: Easy5
servings25
minutes30
minutes230
kcal55
minutesThese stuffed zucchini boats are a celebration of fresh summer flavors and smart kitchen techniques. With their tender centers filled with a rich blend of feta, mozzarella, herbs, and eggs, they’re baked to golden perfection for a satisfying, light meal. This dish is inspired by traditional Mediterranean cooking but has a homemade twist that ensures maximum flavor and a beautiful presentation.
Kitchen Tools Used
Sharp knife
Spoon for scooping
Large skillet or saucepan
Small saucepan (for onion and garlic)
Mixing bowl
Baking tray
Oven
Ingredients
5 medium zucchini
150 g feta cheese, crumbled
150 g mozzarella cheese, grated
2 medium eggs
½ medium onion, finely chopped
1 garlic clove, minced
2 tbsp olive oil
3 tbsp vegetable oil (for searing zucchini)
1 tbsp all-purpose flour
A handful of fresh parsley and dill, finely chopped
Salt, to taste
Garlic sauce for serving (optional)
Directions
- Preparation
Wash the zucchini thoroughly and pat them dry. Cut each zucchini in half lengthwise. Using a sharp knife, make shallow incisions along the center, being careful not to pierce the skin. Outline a shallow trench, then scoop out the center with a spoon to form boat shapes, leaving about half a centimeter of flesh around the edges. Chop the scooped-out zucchini flesh into small cubes and set aside.
- Cooking the Vegetables
In a deep skillet, heat 3 tablespoons of vegetable oil. Lightly sear the zucchini boats on both sides over medium heat until they develop a light golden crust. Be careful not to burn them. Arrange them in a greased baking tray, cut side facing up. In a separate saucepan, heat 2 tablespoons of olive oil. Add the finely chopped onion and garlic and sauté for 1 minute. Add the diced zucchini flesh and cook over medium heat for about 10 minutes, until softened and lightly caramelized. Season lightly with salt. - Making the Filling
Transfer the cooked filling to a mixing bowl. Add the crumbled feta and chopped fresh herbs (parsley and dill). Let the mixture cool slightly, then add the eggs and one tablespoon of flour. After a bit of stirring, add the grated mozzarella. Stir until fully combined into a rich, thick mixture. Spoon the filling generously into each zucchini boat. Don’t worry if some overflows—it will still taste amazing. - Baking and Serving
Preheat your oven to 150°C (300°F), using both upper and lower heat. Bake the stuffed zucchini for around 30 minutes, or until the filling is set and golden brown on top. Once out of the oven, let them cool for a few minutes. Garnish with more fresh dill and serve with a drizzle of garlic sauce for extra flavor. Even if the filling leaks a little during baking, the final result is still incredibly tasty.
Recipe Video
Notes
- ✅ DO:
✅ Use medium-sized zucchini – they have firmer flesh and fewer seeds.
✅ Sear the zucchini boats lightly before baking for extra flavor and better texture.
✅ Let the filling cool slightly before adding the eggs to avoid cooking them prematurely.
✅ Garnish with fresh herbs and garlic sauce for a vibrant finish.
✅ Scoop out just enough zucchini flesh to leave about 0.5 cm thickness for structure.
❌ DON’T:
❌ Don’t use large zucchini – they’re watery and full of large seeds.
❌ Don’t skip sautéing the zucchini pulp – it brings depth to the flavor.
❌ Don’t overfill the boats – a little overflow is fine, but too much makes them soggy.
❌ Don’t add extra salt before tasting – feta is naturally salty.
❌ Don’t forget to preheat your oven – consistent temperature ensures even cooking.
