Greek Zucchini Boats with Orzo and Feta
Every summer, I end up with a mountain of zucchini—and when I get tired of spiralizing or sautéing them, I go straight for these zucchini boats. This version is filled with a lemony Greek orzo salad and baked until the tops are just golden and a little melty from the feta. It’s light but satisfying, and full of fresh Mediterranean flavor.
These boats make a lovely vegetarian dinner or lunch and look beautiful on a big platter for a summer gathering. Bonus: they use up a lot of zucchini and herbs from the garden!
📌 Why You’ll Love This Recipe
🇬🇷 Bright, fresh Greek flavors in every bite
🧀 Tangy feta and orzo salad as a unique filling
🌱 A perfect way to use garden zucchini and herbs
🍋 Lemony, light, and satisfying
🧊 Great served warm or at room temperature
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📌 Quick Reference Section
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 (8 halves)
Dietary Info: Vegetarian
Key Ingredients at a Glance:
Zucchini, orzo pasta, feta cheese, lemon, dill, parsley
📌 Ingredients List
4 medium zucchini, halved lengthwise
1 tablespoon olive oil
1 cup cooked orzo pasta
½ cup crumbled feta cheese
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh dill or parsley
¼ cup cherry tomatoes, chopped
Salt and pepper, to taste
Extra olive oil, for drizzling
Optional Add-ins & Swaps:
Add olives or capers for briny punch
Use couscous or rice instead of orzo
Top with a dollop of Greek yogurt or tzatziki
📌 Step-by-Step Cooking Instructions
- Prep the Zucchini
Preheat oven to 375°F (190°C). Use a spoon to scoop out the zucchini centers, leaving a ¼-inch shell. Brush with olive oil and place in a baking dish. - Make the Orzo Filling
In a bowl, mix cooked orzo, feta, lemon juice, zest, herbs, tomatoes, salt, and pepper. Stir until well combined and slightly creamy. - Stuff and Bake
Spoon the filling into the zucchini boats. Drizzle with olive oil and bake uncovered for 20–25 minutes, or until zucchini is tender and tops are lightly golden. - Finish and Serve
Garnish with extra herbs, a squeeze of lemon, or a few more crumbles of feta. Serve warm or at room temp.
📌 Serving & Pairing Ideas
Serve with a Greek salad or tomato soup
Pair with grilled chicken, lamb, or chickpea patties
Great for lunch prep—just add pita and hummus
📌 Storage & Make-Ahead Tips
Fridge: Store in a sealed container for up to 3 days
Reheat: Best warmed in the oven or air fryer
Make-Ahead: Prep filling and zucchini ahead; assemble and bake day-of
📌 Final Thoughts
These zucchini boats are fresh, lemony, and full of sunny Mediterranean flavor. 🧄 Tag your boat creations with #SouthernSoilSunshine and let us know if you went Greek or added your own twist!
Need more veggie mains? Try our Middle Eastern Stuffed Peppers or Roasted Eggplant with Tahini!
Greek Zucchini Boats with Orzo and Feta
Ingredients
- 4 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1 cup cooked orzo pasta
- 1/2 cup crumbled feta cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh dill or parsley
- 1/4 cup cherry tomatoes, chopped
- Salt and pepper, to taste
- Extra olive oil, for drizzling
- Optional Add-ins & Swaps:
- Add olives or capers for briny punch
- Use couscous or rice instead of orzo
- Top with a dollop of Greek yogurt or tzatziki
Instructions
- Prep the ZucchiniPreheat oven to 375°F (190°C). Use a spoon to scoop out the zucchini centers, leaving a ¼-inch shell. Brush with olive oil and place in a baking dish.
- Make the Orzo FillingIn a bowl, mix cooked orzo, feta, lemon juice, zest, herbs, tomatoes, salt, and pepper. Stir until well combined and slightly creamy.
- Stuff and BakeSpoon the filling into the zucchini boats. Drizzle with olive oil and bake uncovered for 20–25 minutes, or until zucchini is tender and tops are lightly golden.
- Finish and ServeGarnish with extra herbs, a squeeze of lemon, or a few more crumbles of feta. Serve warm or at room temp.
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