Feta Filled Zucchini Boats

Zucchini often gets a bad rap for being boring and it usually needs a little TLC to make it loved again. Show your summer squash some ❤️ with these Feta Filled Zucchini Boats. A little feta, garlic and thyme topped with a crunchy panko crust will bring these bad boys back to your favorites list. We’re in favor of the zukes! Who’s with us?

Ingredients (serves 6 as a side, or 3 as a main):

• 3 medium zucchini (courgettes)

• 1/2 medium red onion, diced

• 2 cloves of garlic, crushed

• 2 tomatoes or 6-8 cherry tomatoes, diced, seeds and liquid removed

• 1 egg, lightly beaten

• leaves of 2 sprigs of thyme or 1 teaspoon dried thyme

• 1/4 cup of feta, crumbled

• 1/4 cup of panko bread crumbs

• 1/4 teaspoon red chili flakes

• olive oil

• salt & pepper to taste

Halve the zucchini lengthways and use a teaspoon to scoop out the insides. Leave at least a 1/4 inch (6 mm) around the edges. Keep the parts that you’ve scooped out and chop them into roughly 1/4 inch (6 mm) pieces. Transfer the boats to a baking tray and preheat the oven to 375F (190 C).

Drizzle a couple of teaspoons of olive oil in a sauté pan, add the red onions and sauté over a low-medium heat for 5 minutes. Add the chopped zucchini and garlic and sauté for another 5 minutes. Transfer to a bowl and add the chopped tomatoes, egg, thyme, feta and chili flakes. Season with salt and pepper.

Divide the mixture evenly amongst the boats and sprinkle with panko. Season with salt & pepper. Drizzle olive oil over the zucchini boats and bake for 40-45 minutes until the zucchini gives way easily to a knife and the topping is golden. Serve with tzatziki and a simple salad. A glass of wine wouldn’t go amiss either!