Stuffed Zucchini Boats with Tomato and Feta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Halved zucchini boats filled with tomato, feta, and fresh herbs, either grilled or baked. A light Mediterranean side dish that works alongside summer mains or as a fun small plate.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 zucchini (trimmed and sliced length-wise into halves)
- extra virgin olive oil
- Kosher salt and pepper (to your liking)
- Dried oregano (large sprinkle to your liking)
- 6 oz cherry tomatoes (sliced in halves)
- 3 green onions (both white and green parts, ends trimmed, chopped)
- 1/2 cup crumbled feta cheese (more to your liking)
- 6 to 10 fresh mint leaves (chopped)
- Large handful fresh parsley (chopped)
- Zest of 1 lemon
- Splash lemon juice (not too much)
At a glance
PER SERVING · TIME 17M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 7m
- Sodium
- 302mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 464mg
- Calcium
- 100mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 302MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.