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Greek Zucchini Boats with Orzo and Feta

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings

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.