Greek Stuffed Zucchini Boats
When I first made these Greek Stuffed Zucchini Boats, I was immediately reminded of the beautiful flavors I encountered on my travels to Greece. The tangy tomato sauce, creamy béchamel, and tender zucchini all come together in a way that brings the Mediterranean to your dinner table. Greek Stuffed Zucchini Boats are my go-to recipe when I want something satisfying but still light. The first time I prepared them, I knew I had found a keeper that would become a regular in my home.
Preparing the Ingredients
To start, I always make sure I have everything ready for my Greek Stuffed Zucchini Boats. Fresh zucchini, of course, is essential. I love using San Marzano tomatoes for the sauce; they give it that rich, tangy flavor that takes the dish to another level. Don’t forget to season the zucchini with olive oil, sea salt, and a touch of oregano before baking. The smells that fill the kitchen as the zucchinis roast are heavenly!
Assembling the Dish
The next step is assembling the zucchini boats, which is my favorite part. Once the zucchini is tender and hollowed, I spoon in a generous amount of tomato sauce, then sprinkle the crumbled feta on top. It’s like a little assembly line of deliciousness. The final touch is adding the creamy béchamel sauce, which gives the dish that rich, indulgent texture. Greek Stuffed Zucchini Boats wouldn’t be complete without that golden, bubbly béchamel!
Final Baking and Serving
After baking, these Greek Stuffed Zucchini Boats are ready to serve. I love to pair them with a crisp green salad and some warm, crusty bread to soak up every bit of that amazing sauce. Every bite is filled with the vibrant flavors of Greece, and I always find myself coming back for more. These zucchini boats are perfect for a family dinner or even a special occasion.
Table of Contents
Chef’s Notes- Greek Stuffed Zucchini Boats
- Zucchini Prep Tip: When scoring the zucchini, make sure to cut deep enough to allow even cooking but not so deep that it compromises the boat’s structure.
- Tomato Sauce Secret: San Marzano tomatoes are ideal for a rich, authentic flavor. If you can’t find them, use another high-quality brand and adjust seasoning as needed.
- Smooth Béchamel: When making béchamel, heat the milk separately and gradually add it to the roux to avoid lumps. If the sauce is too thick, add a splash of milk to adjust consistency.
- Ingredient Variations: For added richness, you can mix a bit of the béchamel into the tomato sauce before filling the zucchini. You can also sprinkle breadcrumbs on top for a crispy finish.
- Make it Ahead: You can prepare the stuffed zucchini and béchamel sauce in advance. Simply assemble and refrigerate, then bake just before serving.
- Serving Enhancements: A squeeze of fresh lemon juice over the finished dish brightens the flavors. Serve alongside Greek yogurt or tzatziki for an extra creamy texture.
Greek Stuffed Zucchini Boats
Dive into the flavors of Greece with these mouthwatering Greek Stuffed Zucchini Boats! Packed with a savory tomato sauce and topped with a luscious creamy béchamel, this dish is a delightful twist on traditional stuffed vegetables. Perfect for a family dinner or a special occasion, these zucchini boats are sure to impress. Get ready to enjoy a burst of Mediterranean goodness in every bite!
4
people30
minutes45
minutes647
kcal1
hour15
minutesKeep the screen of your device on
Ingredients
For the zucchini:
2 large zucchinis, halved lengthwise
For the tomato sauce:
1 medium onion, finely chopped
3 cloves garlic, minced
28 oz can of crushed tomatoes (preferably San Marzano)
1 bay leaf
2 whole cloves
1 cinnamon stick
For the béchamel:
3 tbsp unsalted butter
1/3 cup all-purpose flour
1 cup whole milk (plus extra if needed)
1 tsp freshly grated nutmeg
1 cup grated Parmesan cheese (or kefalotiri if available)
Additional ingredients:
1/2 cup extra virgin olive oil (divided)
1/2 cup crumbled feta cheese
Sea salt and freshly ground black pepper to taste
Dried oregano to taste
- Alternative Ingredients:
Zucchini: Substitute with eggplants or bell peppers.
Parmesan cheese: Replace with Pecorino Romano or Manchego.
Whole milk: Use almond milk or soy milk for a dairy-free option.
Feta cheese: Substitute with goat cheese or ricotta.
Directions
- Preparing the Zucchini – Preheat your oven to 350°F. Slice the zucchinis in half lengthwise and score the flesh in a crosshatch pattern without cutting through the skin. Drizzle with about 2-3 tablespoons of olive oil, season with sea salt, pepper, and a pinch of oregano. Arrange them cut-side down on a parchment-lined baking sheet and bake for 30 minutes or until tender. Heat two tablespoons of olive oil in a large saucepan over medium-high heat. Add the chopped onion and minced garlic; sauté for 2-3 minutes until fragrant. Stir in the bay leaf, cloves, and cinnamon stick. Pour in the crushed tomatoes and season with sea salt and pepper. Let it simmer on low heat for 15-20 minutes until thickened.
- Hollowing the Zucchini – Once the zucchinis are baked and cool enough to handle, gently scoop out some of the flesh to create a hollow space for the filling. Be careful not to remove too much flesh. Add the scooped-out zucchini flesh to the tomato sauce and mix well. In a medium saucepan, warm the milk with the bay leaf over low heat. In another saucepan over medium heat, melt the butter and gradually whisk in the flour to form a roux. Discard the bay leaf from the milk and slowly add the milk to the roux while whisking continuously to avoid lumps. Once thickened to a smooth consistency, remove from heat and stir in grated nutmeg and Parmesan cheese. Season with sea salt and pepper
- Making the Béchamel Sauce – In a medium saucepan, warm the milk with the bay leaf over low heat. In another saucepan over medium heat, melt the butter and gradually whisk in the flour to form a roux. Discard the bay leaf from the milk and slowly add the milk to the roux while whisking continuously to avoid lumps. Once thickened to a smooth consistency, remove from heat and stir in grated nutmeg and Parmesan cheese. Season with sea salt and pepper.
- Final Assembly and Baking – Spoon at least two tablespoons of béchamel sauce over each zucchini boat. Sprinkle additional grated Parmesan on top and add a pinch of chili flakes if desired. Bake for 45 minutes or until the top is golden brown.
- Serving – Serve immediately with a fresh green salad and warm bread for dipping.
Equipment
- rimmed baking sheet
- parchment paper
- large saucepan
- medium saucepan
- baking pan
- chef’s knife
- cutting board
Nutrition Facts
- Calories: 647kcal
- Carbohydrates: 38g
- Protein: 18g
- Fat: 49g
- Saturated Fat: 17g
- Cholesterol: 73mg
- Sodium: 622mg
- Potassium: 1189mg
- Fiber: 11g
- Sugar: 18g
- Vitamin A: 2255IU
- Vitamin C: 35mg
- Calcium: 499mg
- Iron: 2mg
FAQs- Greek Stuffed Zucchini Boats
Can I substitute the zucchini?
Yes! You can use eggplant or bell peppers as a substitute. Just adjust the cooking time accordingly.
How do I prevent the béchamel sauce from becoming lumpy?
Ensure the milk is warm before adding it to the roux and whisk continuously while adding it slowly.
Can I add meat to the dish? Absolutely!
Ground lamb or beef would pair wonderfully with the Greek flavors. Simply cook the meat before mixing it into the tomato sauce.
What’s the best way to store leftovers?
Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy topping.
Is there a dairy-free option for the béchamel?
Yes! You can substitute plant-based butter and milk (such as almond or oat milk) to make the béchamel dairy-free. Use nutritional yeast in place of cheese for flavor.
