Broccoli, Spinach & Halloumi Stuffed Zucchini Boats
Fresh zucchini halves are scooped out and filled with a savory mixture of broccoli, spinach, and halloumi cheese. Baked until golden and slightly crisp on top, these boats make a delicious main course or side dish. They’re nutrient-rich, high in protein, and perfect for a light Mediterranean meal.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Serves: 4
Ingredients
For the zucchini boats:
4 medium zucchinis
1 tbsp olive oil
Salt & black pepper to taste
For the filling:
1 cup broccoli florets, finely chopped (lightly steamed or blanched)
2 cups fresh spinach, chopped
150g halloumi cheese, grated or finely diced
1 small red onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
½ tsp dried oregano
½ tsp chili flakes
2 tbsp breadcrumbs (or oat flour for gluten-free)
Zest of ½ lemon
For topping:
Extra halloumi or mozzarella
Fresh parsley, chopped
Instructions
Prepare the zucchini boats:
Preheat oven to 200°C (400°F).
Slice zucchinis in half lengthwise. Scoop out the centers with a spoon, leaving ~½ cm shell.
Brush with olive oil, season with salt and pepper. Arrange in a baking dish.
Make the filling:
Heat olive oil in a skillet. Sauté onion and garlic for 2 minutes until softened.
Add spinach and cook until just wilted.
Stir in chopped broccoli, halloumi, oregano, chili flakes, lemon zest, and breadcrumbs. Mix well.
Stuff the boats:
Spoon filling evenly into each zucchini half.
Sprinkle with extra halloumi or mozzarella if desired.
Bake:
Bake for 20–25 minutes, until zucchini is tender and the tops are golden.
Serve:
Garnish with parsley and serve warm. These pair beautifully with a side of quinoa, couscous, or a fresh tomato-cucumber salad.
Notes & Tips
For extra flavor, mix a little pesto into the filling.
Swap halloumi with feta for a saltier, crumbly version.
If zucchinis are large, par-bake them for 10 minutes before stuffing to ensure they cook through.
Frequently Asked Questions
Q: Can I make these ahead of time?
Yes – prepare the boats and filling separately. Stuff just before baking, or bake fully and reheat in the oven.
Q: Can I freeze them?
Cooked stuffed zucchini can be frozen, but halloumi’s texture changes slightly. Best enjoyed fresh.
Q: Can I make it vegan?
Yes – replace halloumi with vegan cheese or a chickpea-cashew filling.
Nutritional Information
Calories: ~210 kcal
Protein: 10g
Carbs: 12g
Fat: 14g
Fiber: 4g