Greek Zucchini Boats are a celebration of everything that makes Mediterranean cooking timeless: fresh vegetables, bold herbs, simple preparation, and deeply satisfying flavor. This dish transforms humble zucchini into a hearty, wholesome meal by hollowing them out and filling them with a savory mixture inspired by classic Greek ingredients like feta cheese, olive oil, tomatoes, garlic, and aromatic herbs.

Perfect as a light dinner, a vegetarian main course, or an impressive side dish, Greek Zucchini Boats are as versatile as they are delicious. They’re naturally gluten-free, customizable for different diets, and packed with nutrients—making them ideal for weeknight meals, family gatherings, or even elegant dinner parties.

In this complete guide, you’ll discover not just how to make Greek Zucchini Boats, but why they work, how to adapt them, and how to serve them like a true Mediterranean host.

Why Greek Zucchini Boats Are So Popular

Zucchini is one of the most beloved vegetables in Mediterranean cuisine, especially in Greece where it appears in fritters, casseroles, stews, and baked dishes. Turning zucchini into “boats” is a clever way to create a visually appealing meal while maximizing flavor.

The mild taste of zucchini acts as a blank canvas, absorbing the richness of olive oil, the saltiness of feta, and the brightness of herbs like dill and oregano. Baking the boats softens the zucchini just enough while allowing the filling to become creamy and lightly golden.

This recipe checks all the boxes:

Healthy and nutrient-dense
Easy to prepare with minimal prep
Customizable for meat-lovers or vegans
Perfect for meal prep or entertaining

Ingredients

4 medium zucchini
2 tablespoons extra-virgin olive oil
1 small red onion, finely diced
2 cloves garlic, minced
1 cup cherry tomatoes, chopped
¾ cup crumbled feta cheese
¼ cup Kalamata olives, finely chopped
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
Salt and black pepper, to taste
Optional: lemon zest for brightness

Instructions

Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
Wash the zucchini and slice them in half lengthwise. Use a spoon to gently scoop out the centers, creating “boats.” Reserve the scooped flesh.
Finely chop the reserved zucchini flesh and set aside.
Heat olive oil in a skillet over medium heat. Add the red onion and sauté for 3–4 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the chopped zucchini flesh and tomatoes. Cook for 5–7 minutes until most of the moisture evaporates.
Remove the skillet from heat and let the mixture cool slightly.
Fold in feta cheese, olives, dill, parsley, oregano, salt, and pepper.
Arrange the zucchini boats in the prepared baking dish and spoon the filling evenly into each one.
Bake uncovered for 25–30 minutes until the zucchini is tender and the tops are lightly golden.
Remove from the oven, garnish with extra herbs or lemon zest, and serve warm.

Tips for Perfect Greek Zucchini Boats

Choose medium zucchini for the best texture—large ones can be watery.
Don’t over-scoop; leaving some flesh helps the boats hold their shape.
Drain excess liquid from the filling to avoid soggy boats.
For a crispier top, broil for 2–3 minutes at the end.

Delicious Variations

Protein Boost: Add cooked ground lamb or chicken for a heartier meal.
Vegan Option: Swap feta for dairy-free feta or seasoned breadcrumbs.
Low-Carb: Skip breadcrumbs entirely and add more herbs and olives.
Spicy Twist: Add crushed red pepper flakes or chili oil.

Serving Suggestions

Greek Zucchini Boats pair beautifully with:

Lemon rice or orzo
Greek salad with cucumber and olives
Warm pita bread and tzatziki
A crisp white wine like Assyrtiko

Cultural Notes

Stuffed vegetables, known as gemista, are a cornerstone of Greek home cooking. While tomatoes and peppers are most common, zucchini boats are a modern, lighter variation that reflects today’s focus on healthy, vegetable-forward meals without sacrificing flavor.