Feta stuffed Zuccini

4.8 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 118.8
  • Total Fat: 5.7 g
  • Cholesterol: 65.8 mg
  • Sodium: 194.6 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 0.2 g
  • Protein: 4.1 g

View full nutritional breakdown of Feta stuffed Zuccini calories by ingredient


Hands-on time: 20 minutes
Time to table: 45 - 60 minutes
Hands-on time: 20 minutes
Time to table: 45 - 60 minutes

Number of Servings: 4


    2 zucchini, about 7 inches long, halved lengthwise, stem end left intact
    1 tablespoon light margarine
    1/4 cup white onion, minced
    2 cloves garlic, minced
    1 egg
    1 1/2 tablespoon flour
    2 ounces feta, crumbled
    Pimenton (Spanish paprika)


Serves 4
Preheat oven to 350. Lightly grease an ovenproof dish.

With a small knife, cut around the zucchini, leaving a rim. Cross hatch the center, then scoop out with a grapefruit knife.

In a small skillet, melt the margarine until shimmery. Add the zucchini scoopings, onion and garlic and saute until soft.

In a small bowl, beat the egg lightly. Stir in the flour, feta and cooked zucchini. Stuff the zucchini boats. Sprinkle with paprika.

Bake for 25-40 minutes, until tender, then brown slightly under the broiler.

Number of Servings: 4

Recipe submitted by SparkPeople user GANTOSH.

Member Ratings For This Recipe

  • no profile photo

    This was wonderful! I have never made anything like it, but will make this again. Only had to cook for 30 minutes, but need to keep an eye on them so they don't get too dry around the edges. Thanks for sharing the recipe. - 7/15/09

  • no profile photo

    Very Good
    Wonderful!!! My zuccini was still a bit tough, so I don't think I cooked it QUITE long enough, but it was quite good! Many positive comments from the ladies that I eat lunch with! - 3/24/09

  • no profile photo

    Soooooo good. I will make it again. - 2/23/09

  • no profile photo

    love it. Combines 2 of my favs, zuc and feta! - 1/25/09