Mediterranean Golden Roasted Holiday Vegetable Zucchini Boats with Whipped Feta
These zucchini boats bring together everything people love about Mediterranean cooking: bright vegetables, warm spices, and a creamy feta finish. The filling is a colorful mix of roasted holiday vegetables, including sweet potato, carrots, and butternut squash, which soften in the oven and take on a caramelized edge. Once they’re tucked into tender zucchini “boats,” you spoon over a light whipped feta that melts into the crevices. The dish feels cozy enough for winter gatherings but still fresh and balanced. It works well as a vegetarian main or a standout side for richer meats.
Prep: 25 minutes
Cook: 40–45 minutes
Total: 65–70 minutes
Ingredients
For the Zucchini Boats
4 medium zucchinis
2 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
Salt and black pepper to taste
For the Roasted Holiday Vegetables
1 cup diced sweet potato
1 cup diced butternut squash
1 cup sliced carrots
1 red onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
3 tbsp olive oil
1 tsp thyme
1 tsp rosemary
Salt and black pepper
¼ cup chopped walnuts
¼ cup dried cranberries
For the Whipped Feta
1 cup feta cheese
½ cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 tsp honey
Black pepper
Garnish
Fresh parsley
Extra olive oil
Lemon zest
Instructions
Heat your oven to 400°F (205°C). Line a large baking sheet with parchment.
Slice the zucchinis in half lengthwise. Scoop out the centers with a spoon, leaving a border so the boats keep their shape.
Brush the zucchini with olive oil and season with smoked paprika, oregano, salt, and pepper. Arrange them on the baking sheet.
In a bowl, combine the sweet potato, butternut squash, carrots, onion, bell pepper, and garlic. Coat with olive oil, thyme, rosemary, salt, and pepper.
Spread the vegetables on another sheet and roast both pans for 20 minutes. The zucchini should soften, and the vegetables should start to brown.
Remove the zucchini from the oven. Continue roasting the vegetables for another 10–15 minutes until caramelized.
Transfer the roasted vegetables to a bowl. Stir in walnuts and dried cranberries. Taste and adjust the seasoning.
Spoon the roasted vegetable mixture into the zucchini boats, packing tightly so each one is well filled.
Blend the feta, yogurt, lemon juice, olive oil, honey, and black pepper in a food processor until smooth and creamy.
Top each zucchini boat with generous spoonfuls of whipped feta. Finish with parsley, lemon zest, and a drizzle of olive oil. Serve warm.
Tips
Scoop the zucchinis gently so you don’t puncture the bottoms.
If the zucchinis release water while cooking, pat them dry before adding the filling.
Dice the vegetables evenly to ensure they roast at the same pace.
Don’t skimp on the oil. It’s key for caramelizing the root vegetables.
If any vegetables brown too quickly, toss them halfway through roasting.
Toast the walnuts before adding them for deeper flavor.
Use a block of feta instead of crumbled; it blends creamier.
Add a splash more yogurt if the whipped feta feels too thick.
Taste the filling before assembling. The sweetness should be balanced with enough salt.
For crispier tops, broil the assembled boats for 2 minutes at the end.
Variations
Add protein: Mix in roasted chickpeas or shredded rotisserie chicken.
Herb-forward version: Swap rosemary for dill or parsley for a lighter taste.
Spicy option: Add red pepper flakes to the roasted vegetables.
Cheesy version: Stir Parmesan or mozzarella into the filling.
Low-carb variation: Replace sweet potato and squash with cauliflower and mushrooms.
Pesto drizzle: Finish with basil pesto instead of lemon zest.
Tahini topping: Swap the whipped feta for a lemony tahini sauce.
Couscous or quinoa: Mix cooked couscous or quinoa into the vegetable filling to bulk it up.
Olive lovers: Add chopped Kalamata olives to the roasted vegetables.
Cranberry swap: Use chopped dried apricots or golden raisins for a different sweetness.
Q&A
Can I make this ahead? Yes. Roast the vegetables and prep the zucchini a day early. Assemble and bake when ready.
Can I freeze it? It freezes, but the zucchini becomes softer. The flavor stays good.
Can I air fry the zucchini? Yes. Air fry at 375°F for 8–10 minutes before filling.
What feta works best? A firm block stored in brine. It blends smooth and tastes richer.
Can I skip the nuts? Sure. Add pumpkin seeds or leave them out completely.
Is there a vegan version? Use vegan feta and swap yogurt with coconut yogurt.
What can I serve this with? Grilled chicken, lamb, or a simple green salad.
Can I make the filling spicier? Add harissa or chili paste.
How do I keep the boats from being watery? Salt the zucchini lightly before baking to draw out moisture.
Can I double the recipe? Yes. Just use two sheets so the vegetables don’t steam.
Nutrition
(per serving, 1 boat)
Approximate values:
Calories: 260
Protein: 9 g
Carbs: 28 g
Fat: 14 g
Fiber: 5 g
Sugar: 10 g
Conclusion
These vegetable-packed zucchini boats bring comfort and color to the table without feeling heavy. The roasted holiday vegetables add warmth, while the whipped feta provides a creamy finish that ties everything together. They work well for weeknight dinners but feel special enough for gatherings, especially when you want something vibrant and seasonal. If you’re looking for a Mediterranean-style dish that’s both cozy and clean, this one fits right in.