Mediterranean Baked Zucchini with Feta & Lemon-Herb Yogurt
Tender baked zucchini boats filled with olive oil, herbs, tomatoes, and feta, served with a cool lemon-herb yogurt sauce. Light, comforting, and very Mediterranean.
⏱ Time
Prep: 10 minutes
Bake: 25 minutes
Total: ~35 minutes
🛒 Ingredients
Zucchini
3 medium zucchini, halved lengthwise
2 tbsp olive oil
1 small tomato, finely chopped
¼ cup crumbled feta cheese
1 tbsp breadcrumbs (optional)
1 tsp dried oregano
½ tsp dried thyme
Salt & black pepper, to taste
Lemon-Herb Yogurt
¾ cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 small garlic clove, grated
Salt, to taste
Fresh parsley or dill, chopped
👩🍳 Instructions
1️⃣ Preheat oven
Set oven to 190°C (375°F). Line a baking tray.
2️⃣ Prepare zucchini
Scoop a little flesh from each zucchini half. Place on tray, brush with olive oil, season with salt & pepper.
3️⃣ Fill
Mix tomato, feta, breadcrumbs, oregano, thyme, and a little olive oil.
Spoon mixture into zucchini.
4️⃣ Bake
Bake for 25 minutes until zucchini is tender and topping lightly golden.
5️⃣ Make yogurt sauce
Mix all yogurt ingredients until smooth.
6️⃣ Serve
Serve warm zucchini with lemon-herb yogurt on the side.
🌿 Tips
Add olives or capers for extra Mediterranean flavor
For protein, serve with grilled chicken or chickpeas
Great as a light dinner or side dish
❓ frequently Asked Questions FAQs
Q: Can I make it vegan?
Yes—use dairy-free yogurt and vegan feta.
Q: Can I air-fry?
Yes—180°C for 12–15 minutes.
Q: Can I store leftovers?
Refrigerate up to 2 days.
🧾 Nutrition information
Calories: ~210 kcal
Protein: 8 g
Fiber: 4 g
Healthy fats from olive oil