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Baked Zucchini Boats Stuffed with Cheese & Za'atar

Stuffed Zucchini, Shavuot Appetizers, Cheese Stuffed Vegetables, Low
Carb Baking

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Baked Zucchini Boats Stuffed with Cheese & Za'atar

Stuffed Zucchini, Shavuot Appetizers, Cheese Stuffed Vegetables, Low
Carb Baking

PREP TIME 20 min
BAKE time 25 min
TOTAL time 45 min
Yield 4–6 Servings (8 zucchini boats)
Difficulty Easy

Ingredients

  • Zucchini Base: 4 medium fresh green zucchinis (halved lengthwise & scooped out), 2 tbsp olive oil, sea salt & black pepper

  • Cheesy Za'atar Filling & Crunchy Topping: 150g salty Bulgarian cheese (or feta), 100g grated Mozzarella or Kaskaval, 100g Ricotta or Cottage cheese, 1 egg yolk, 1.5 tbsp dry Za'atar seasoning, 2 tbsp panko breadcrumbs or almond flour

Method

  1. 01

    Prepare Zucchini Boats: Slice zucchinis in half lengthwise. Use a small spoon to scoop out the center core to create "boats". Brush insides with olive oil, salt, and pepper.
  2. 02

    Mix Cheese Filling: In a bowl, combine crumbled Bulgarian cheese, grated
    Mozzarella, Ricotta, egg yolk, and 1 tablespoon of Za'atar until rich and well incorporated.
  3. 03

    Fill Zucchini: Generously pack each zucchini boat with the cheese and za'atar mixture.
  4. 04

    Add Crunchy Crust: Sprinkle panko breadcrumbs (or almond flour) and remaining za'atar on top for a golden crunchy crust.
  5. 05

    Bake & Serve: Bake in a preheated oven at 200°C (400°F) for 20–25 minutes until the zucchini is tender, the cheese inside is juicy and melted, and the top is crispy and brown. Serve hot for the holiday table!

Step by step

Clear process images displayed in the same order as the method.

Slice zucchinis in half lengthwise. Use a small spoon to scoop out the center core to create 1
Prepare Zucchini Boats:

Slice zucchinis in half lengthwise. Use a small spoon to scoop out the center core to create "boats". Brush insides with olive oil, salt, and pepper.

In a bowl, combine crumbled Bulgarian cheese, grated Mozzarella, Ricotta, egg yolk, and 1 tablespoon of Za'atar until rich and well incorporated. 2
Mix Cheese Filling:

In a bowl, combine crumbled Bulgarian cheese, grated Mozzarella, Ricotta, egg yolk, and 1 tablespoon of Za'atar until rich and well incorporated.

Generously pack each zucchini boat with the cheese and za'atar mixture. 3
Fill Zucchini:

Generously pack each zucchini boat with the cheese and za'atar mixture.

Sprinkle panko breadcrumbs (or almond flour) and remaining za'atar on top for a golden crunchy crust. 4
Add Crunchy Crust:

Sprinkle panko breadcrumbs (or almond flour) and remaining za'atar on top for a golden crunchy crust.

Bake in a preheated oven at 200°C (400°F) for 20–25 minutes until the zucchini is tender, the cheese inside is juicy and melted, and the top is crispy and brown. Serve hot for the holiday table! 5
Bake & Serve:

Bake in a preheated oven at 200°C (400°F) for 20–25 minutes until the zucchini is tender, the cheese inside is juicy and melted, and the top is crispy and brown. Serve hot for the holiday table!

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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