Zucchini Med Recipe

Halve and scoop

Wash zucchinis and trim ends. Slice each zucchini lengthwise. Using a small spoon or melon baller, scoop out most of the center flesh to create boats about 1/4 inch thick, leaving a sturdy shell. Reserve scooped flesh in a bowl for the filling.

Brush the zucchini boats lightly with 1 tbsp olive oil and season inside with 1/2 tsp salt and 1/2 tsp black pepper. Set aside while you prepare the filling.

If you have raw scooped zucchini flesh, chop it finely (about 1/4 inch pieces). In a mixing bowl combine crumbled feta, diced roasted red pepper, diced tomatoes (squeeze out excess seeds/juice before dicing), chopped reserved zucchini flesh, and finely chopped red onion.

Add minced garlic, dried oregano, lemon juice, remaining 1 tbsp olive oil, remaining 1/2 tsp salt, and remaining 1/2 tsp black pepper. Mix gently until ingredients are evenly distributed and the mixture holds together but remains slightly chunky.

Fold in sliced basil and taste; adjust seasoning with more salt, pepper, or lemon juice as needed.

Spoon the filling into each zucchini boat, mounding slightly but leaving space at the top so filling doesn't spill while grilling. You should have enough to generously fill all 8 halves (from 4 zucchinis).

Brush the exterior and exposed edges of the zucchini boats with remaining 1 tbsp olive oil for good grill contact.

Preheat grill to medium-high (about 375–425°F / 190–220°C). If using a grill pan, heat it over medium-high heat and oil the surface.

Place zucchini boats directly on the grill, filling side up. Grill with the lid closed for 4–6 minutes to get good grill marks on the undersides and to warm the filling.

If you want a slightly browned top, move the zucchini to a cooler part of the grill or reduce heat, then close the lid and grill for another 2–3 minutes, or place them under a broiler for 1–2 minutes until the feta warms and edges color slightly. Watch closely to avoid burning.

Transfer zucchini to a serving platter. Sprinkle with lemon zest and red pepper flakes if using. Drizzle a little extra-virgin olive oil over the top and garnish with a few extra basil leaves.

Serve warm or at room temperature as a starter or side. Leftovers keep refrigerated in an airtight container for up to 2 days.