Spanakopita Stuffed Zucchini Boats have the flavors of Greek Spanakopita, without the heavy carbs. Instead, the filling is piled into hollowed out zucchini. Fast, flavorful, and fresh!
A couple of times a year we go to downtown Los Angeles, gyros at Papa Christos‘ on Pico and Normandie. Papa makes the absolute best Greek food ever. Last time we were there, a Spanakopita topped pizza caught the girls’ eyes. Since we don’t eat much wheat anymore, I’m always looking for ways to prepare our old favorite foods in a healthier way. If you’ve ever had Spanakopitas before, you know they are layers of buttery phyllo dough, filled with spinach, feta, eggs and onions. In addition to being a lot healthier, this version is much easier than making individual spanakopitas.
This Spanakopita stuffed zucchini recipe serves four as a vegetarian entree, or eight as a side dish.
Hollow out the zucchini boats with a melon baller, and reserve the insides.
Spanakopita Stuffed Zucchini Boats
- 4 medium zucchini washed, trimmed and sliced in half lengthwise
- 2 Tablespoons olive oil
- 1 small onion diced
- 2 green onions sliced thin
- 1/2 pound spinach washed and chopped fine
- 1 1/2 teaspoon dried dill
- 2 eggs
- 1/2 cup crumbled feta plus a few extra Tablespoons for topping
- 1/2 cup cottage cheese
- 1/4 teaspoon ground nutmeg
- Kosher salt and pepper to taste
- Preheat oven to 375 degrees F.
- Hollow out zucchini halves using a melon baller or spoon, reserving insides.
- Put zucchini boats into a lightly greased 13"X 9" baking pan.
- Heat oil in a large saucepan or Dutch oven over a medium heat.
- Saute green and white onions until translucent, stirring occasionally, about 5 minutes.
- Chop zucchini insides, add spinach and chopped zucchini to pan and continue cooking until spinach is wilted and cooked through, about 5 minutes. Drain excess liquid, return spinach mixture to pan and cook another minute or two to remove excess liquid, spinach mixture should be on the dry side. Add dill, nutmeg and salt and pepper to taste. Set aside to cool.
- Beat eggs, cottage cheese and crumbled feta together in a bowl.
- When spinach is cool, mix with cheese mixture.
- Fill the zucchini boats, using all the filling, it's ok if it spills over.
- Top with more feta
- Bake at 375 degrees F. for 30-35 minutes, or until topping is hot and golden brown, zucchini should be tender, but not too soft.