Greek-style zucchini boats, filled with feta cheese and eggs, then baked to perfection. A scrumptious, gentle summer season dish that works equally nicely as a chilly lunch or appetizer—and it’s fully vegetarian. Seasoned with a contact of cumin and coriander, these flavorful zucchini boats are kid-friendly.
A light-weight, flavorsome affair for late summer season or early autumn, brimming with cheese, eggs, and a mild medley of spices. I typically flip to this dish on these hurried weekday evenings when time — and reality be instructed, power — is in brief provide.
It sits superbly alongside a chilly cucumber and yoghurt soup (tarator), or with a beneficiant drizzle of yoghurt–tahini sauce for a richer contact.
Behind the Bites
Because the story goes, squash — ancestors to what we now name zucchini — arrived in Europe within the sixteenth century within the wake of the Columbian Change. Over time, and with a great deal of endurance, the vegetable we acknowledge as we speak started to take form, almost definitely within the late nineteenth century round Milan, Italy. By the early twentieth century it had journeyed far, taking root throughout Europe, together with in France, the place it goes by the identify courgette, and travelling nonetheless additional afield.
Whereas the acquainted zucchini is most frequently a deep, shiny inexperienced, in sure corners of the world growers have, by cautious choice, produced varieties in paler shades — from mild gentle inexperienced to virtually creamy white.
Components and Substitutions
- Zucchini – select small, comparable in measurement inexperienced zucchini.
- Feta cheese – or any kind of white cheese in brine, like Bulgarian salad cheese or turkish white cheese
- Eggs
- For brushing zucchini – olive oil (or sunflower oil), dill and sea salt
- Seasoning: cumin powder, coriander powder
How one can cook dinner Zucchini Boats with Feta?
1st: Minimize zucchini and hallow the within. Brush with oil and dill. Then bake within the oven till virtually cooked.
2nd: Then, mix feta cheese with eggs and spices. Stuff the just about cooked zucchini and stuff the boats with them. Lastly, cook dinner the boats additional till eggs are cooked.
What to serve with Zucchini Feta Boats?
One thing gentle, simple and scrumptious:
Zucchini Boats filled with Feta Cheese
Tremendous simple stuffed zucchini boats with Feta cheese, eggs, cumin, coriander and a few dill. Simply baked within the oven, these Mediterranean (Greek) zucchini boats are excellent as a light-weight meal, appetizer or a chilly lunch.
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- 6 medium zucchini, minimize lengthwise
- 3 medium eggs
- 300 g Feta Cheese, or white cheese in brine
- pinch of cumin powder
- pinch of coriander powder
For brushing boats
- 3 tbsp. olive oil, or vegetable oil
- 1 tsp. dill
- pinch of sea salt
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First, wash zucchini (go away pores and skin on). Minimize lengthwise and take away the highest and backside of every zucchini.
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Then, scoop out a lot of the flesh from every zucchini boat, leaving a skinny wall of zucchini on all sides to maintain the feta–egg combination from leaking.
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Subsequent, in a small bowl combine olive oil, dill and sea salt. Brush the within of every zucchini boat with the oil. Bake in preheated oven on 180C/360F till zucchini are soft-ish.
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Within the meantime, in a big mixing bowl – add eggs and beat nicely. Then, add in crumbled Feta Cheese, cumin and coriander powder. Combine to mix nicely.
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Then, when zucchini are virtually cooked. Take the dish out of the oven, stuff every boat with Feta – egg combine and return within the oven.
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Bake (identical temperature) till eggs are cooked (approx. 10 min) and golden on prime. Air flow can be utilized too for greatest golden crisp. Serve instantly.
Leftover zucchini meat, scooped out of zucchini will be frozen, or used to make cream zucchini soup.Â
Feta cheese will be changed with every type white cheese in brine (like Turkish white cheese, Bulgarian white cheese, and so on.)
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