Ingredients
Method
- Preheat your oven to 400°F (204°C). Wash and trim the zucchini ends, then slice them lengthwise into halves. Scoop out the flesh using a melon baller or small spoon, leaving a 1/4-inch thick shell.
- Sprinkle a pinch of salt inside the zucchini boats and place them cut-side down on a paper towel-lined tray. Let them rest for 15–20 minutes to draw out excess moisture.
- In a medium mixing bowl, combine the feta, ricotta, egg, lemon zest, minced garlic, chopped mint, dill, and parsley. Whisk vigorously until the mixture is smooth but still contains small crumbles of feta. Season with black pepper and salt to taste.
- Pat the zucchini boats dry with a paper towel to remove any excess moisture. Spoon the cheese mixture into each zucchini boat, mounding the filling slightly.
- Sprinkle panko breadcrumbs evenly over the top of the stuffed zucchini boats and drizzle with olive oil.
- Bake for 20–25 minutes, or until the zucchini is tender and the cheese is golden and bubbling. If you want a more charred finish, broil for the last minute.
- Remove from the oven and allow the stuffed zucchini boats to rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.
Notes
These stuffed zucchini boats are the perfect way to showcase the flavors of the Mediterranean, offering a beautiful combination of fresh herbs, tangy feta, and roasted zucchini. A versatile dish that's great for summer entertaining, meal prep, or as a light dinner.
