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Easy Greek Style Zucchini Boats

A super easy 5-ingredients vegetarian or vegan zucchini recipe that guarantees maximum mouthwatering satisfaction, with lovely oven roasted tender zucchini stuffed with tomatoes and Vegetarian Feta (or vegan cashew cheese).
These Easy Greek Style zucchini boats can be vegetarian or vegan as you prefer…either way these flavorful tender zucchini boats are a small slice of Mediterranean heaven. 
Course Dinner
Cuisine Mediterranean
Keyword dinner
Prep Time 8 minutes
Cook Time 25 minutes
Servings 4 people
Author Simone - Munchyesta.com

Ingredients

  • 2 tbsp Olive Oil
  • 3-4 Zucchinis
  • 1 cup Vegetarian Feta Cheese or vegan Cashew Cheese
  • 2 large Tomatoes
  • 1 bunch Fresh Basil
  • 2 tbsp Dried Oregano
  • 2 tsp Garlic Powder
  • 1 tsp Sea salt or Kosher Salt
  • Pinch of Pepper

Instructions

How to make Fancy Greek Zucchini Boats:

  • Preheat oven to 350F and line a baking sheet with baking paper.
  • To make my fancy version of Greek Zucchini boats, start by rinsing the zucchini and cutting off the ends. Cut slices in the zucchini, almost all the way through, stopping 1/2 an inch to a quarter inch from cutting all the way through.
  • Once you have an evenly sliced zucchini, the fun part begins. 
    Use a spoon or butter knife to stuff the cheese (vegetarian or vegan) in between the slices. Add a seasoning of fresh chopped basil and one tomato slice to each crevice. 
  • Once every slice in the zucchini has been stuffed with tomatoes and cheese, drizzle olive oil over the zucchini boat and season with salt, garlic powder, pepper and dried oregano. 
  • Cook the stuffed zucchini boats for 20-30 minutes at 350F
    or cook until the zucchini is tender and just starting to brown and char in places.
    Serve with a fresh sprinkle of basil on top and enjoy.

How to make super Easy Greek Zucchini Boats:

  • Preheat oven to 350F and line a baking tray.
  • Rinse the zucchini’s and cut off the ends. Cut the zucchini’s lengthwise into halves. Scrape out the soft inner part with the seeds and chop it lightly.
  • Chop tomatoes roughly and add them to a bowl with the chopped zucchini. Crumble the cheese (vegan or vegetarian) into the bowl and season with a sprinkle of olive oil, sea salt, garlic powder, pepper, fresh basil and dried oregano. Mix everything together and top the mixture onto the zucchini halves.
  • Bake the stuffed zucchini’s on a lined baking tray for 20-30 minutes at 350F, or until the zucchini’s are golden and tender.