Zucchini Boats

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 I’m always looking for ways to prepare our old favorite foods in a healthier way, I decided to make a low carb and keto friendly version. 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 zucchini boat recipe is much easier than making individual spanakopitas. (This post was originally published on June 24th, 2013. As an Amazon Affiliate, I earn commission on qualifying purchases).

Ingredients for Zucchini boats

This recipe is also great way to use an abundance of fresh zucchini in your garden. This makes 4-8 servings depending on whether you plan to serve it as a main course or side dish. Serve 2 boats with a simple side salad.

• 4 large zucchini
• olive oil
• 1 onion
• 2 green onions
• 1/2 pound spinach
• dried dill
• 2 eggs
• Feta cheese
• cottage cheese
• nutmeg
• kosher salt and pepper

How to make spanakopita stuffed zucchini boats

Wash and trim 4 zucchini. Split them in half, pole to pole.

Using a melon baller, scrape out some of the zucchini pulp to create a “boat”. Chop and reserve the zucchini flesh to add back to the mixture.

Place the zucchini boats in a 13″ x 9″ baking pan or casserole dish. Heat oil in a large skillet over medium heat until oil shimmers. Add green and white onions and saute until translucent, stirring occasionally, about 3 minutes.

Add spinach and chopped zucchini, and continue cooking until spinach is wilted and cooked through, about 5 minutes.

Drain excess liquid and cook another minute or two. Zucchini should be on the dry side. Add dill, nutmeg, salt and pepper. Set aside.

Beat egg, cottage cheese and crumbled feta together in a bowl. Mix egg and zucchini mixture together.

Fill the zucchini boats, using all the filling. Top with remaining feta cheese. Bake at 375 degrees F. for 30-35 minutes or until zucchini is tender and cheese is lightly golden. Cover baking dish with foil if it starts to brown.

Store any leftover zucchini boats in an airtight container in the fridge.

What to serve with zucchini boats

If you want to keep it totally Greek, try these Greek chicken skewers or this Greek Gyros salad. If you want to keep the meal vegetarian, try this Greek Yogurt Pasta with Garlic and Lemon.

Ready for zucchini season?

Here are some more delicious zucchini recipes. Fresh Zucchini Ribbon Salad is another low-carb option.

Zucchini ribbon salad with feta and fresh mint.

or try Potato and Zucchini Fritters.

Spanakopita Stuffed Zucchini Boats

Cynthia

Spinach, feta and onion filled zucchini boats.

4.86 from 7 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Vegetarian

Cuisine Greek

Servings 8 zucchini boats

Calories 165 kcal

Ingredients

  

1x2x3x

• 4 large 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
• 8 ounces crumbled feta divided
• 1/2 cup cottage cheese
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Instructions

 

• 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 3 minutes.
• Chop reserved 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 6 ounces crumbled feta together in a bowl.
• Mix spinach and onions with cheese mixture.
• Fill the zucchini boats, using all the filling, it's ok if it spills over.
• Top with remaining 2 ounces feta
• Bake at 375 degrees F. for 30-35 minutes, or until zucchini is tender, and feta cheese is light golden. Cover with foil if it starts to brown.

Nutrition

Serving: 1servingCalories: 165kcalCarbohydrates: 7gProtein: 9gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 68mgSodium: 557mgPotassium: 496mgFiber: 2gSugar: 4gVitamin A: 3093IUVitamin C: 27mgCalcium: 210mgIron: 2mg

Keyword recipe for zucchini boats, stuffed zucchini boats, Zucchini boats

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