Spanakopita Stuffed Zucchini Boats
Spanakopita Stuffed Zucchini Boats are an easy vegetarian zucchini boat recipe with a flavorful spinach feta filling. This is the low carb, gluten-free way to enjoy Greek spanakopita!
It’s normal for me to have multiple recipe ideas swirling around my brain every day. I think about them in my sleep, in the car while I’m sitting in traffic (hello — I live in California!), and while I’m walking my dog.
I make notes of these recipes on my phone or Google docs, but sometimes an idea will take me by storm and I feel compelled to make it right away.
That’s what happened with these Spanakopita Stuffed Zucchini Boats.
Spanakopita has always been one of my favorite Greek recipes. My aunt used to make classic Greek spanakopita when I was growing up, so it will always have a special place in my heart.
I’ve never been a fan of working with phyllo dough, which is probably why I’ve never posted an authentic spanakopita recipe here.
Over the years I’ve made baklava and spanakopita a few times, and simply found phyllo dough to be high maintenance. Each layer must be slathered with melted butter, the phyllo tears easily, and I just don’t have the patience for it.
I eat a gluten-free diet for the most part these days, so when I got the idea to make a low carb, gluten-free version of spanakopita, I got right on it!
This recipe turned out perfectly the first time, which rarely ever happens. My husband doesn’t normally like zucchini boats, and he loved them too. 🙂
What is spanakopita?
If you’ve been to a Greek festival or restaurant, you’ve probably come across spanakopita, which is one of the most popular Greek dishes.
Classic spanakopita is a Greek spinach pie with a spinach feta filling and crispy phyllo dough topping.
Check out this Spanakopita recipe if you’re interested in making an authentic version.
Spanakopita ingredients
The spinach feta filling includes the following ingredients:
- olive oil
- leeks
- garlic
- baby spinach
- egg
- lemon zest and juice
- fresh dill
- feta cheese
How to make zucchini boats
These healthy stuffed zucchini boats are incredibly easy to make. There are a few steps involved, but each step goes very quickly and can be done in advance.
Prep the zucchini:
- Cut the zucchini in half lengthwise with a very sharp knife.
- Use a melon baller to scoop out the flesh, leaving the bottom and sides intact. Use the flesh of the zucchini for sautés, soups, and smoothies!
- Rub the zucchini boats with olive oil and season with salt and pepper, then bake for 15 minutes.
Prepare the spanakopita filling and assemble the zucchini boats
- Prepare the filling by sautéing the leeks, garlic and spinach in olive oil until the leeks are tender and the spinach has wilted.
- Drain the spinach mixture in a colander and allow to cool. Once cooled, squeeze out as much excess liquid as possible.
- Place the mixture on a cutting board and coarsely chop it, then place in a medium bowl. Add a beaten egg, lemon zest and juice, fresh dill and feta cheese, and toss gently to combine.
- Divide the filling evenly between the zucchini boats and bake for 15 minutes, or until the filling feels dry to the touch.
- Top with more crumbled feta and serve warm.
Recipe tips and substitutions
- These stuffed zucchini boats are great as a vegetarian main dish or side dish. They would also be great topped with pine nuts or walnuts for a nice crunch.
- You may use frozen spinach, but I prefer to use fresh baby spinach. My pro tip is waiting to chop the spinach until after it’s cooked — it’s so much quicker!
- You may prep the zucchini boats in advance to make this meal go even more quickly.
- These easy zucchini boats are great for meal prep. They’ll keep up to 5 days in an air tight container in the refrigerator, so consider doubling the recipe.
More zucchini recipes you’ll love:
- Chicken parmesan stuffed zucchini boats
- Chocolate zucchini muffins
- Roasted zucchini and mushrooms
- Zucchini bread
- Zucchini chips
- Zucchini fritters
- Zucchini lasagna
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Spanakopita Stuffed Zucchini Boats
Ingredients
- 2 medium zucchini
- 2 tablespoons extra virgin olive oil divided
- Salt and pepper to taste
- 1 small leek both white and light green parts, halved and finely chopped
- 10 ounces baby spinach no need to chop
- 2 cloves garlic minced
- 1 large egg beaten
- 1/3 cup crumbled feta cheese plus more for serving
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
Prepare the zucchini boats:
- Preheat oven to 375 degrees.
- Halve the zucchini and scoop out the insides leaving the bottom and sides intact. Reserve the insides for sautés, soup or smoothies!
- Coat the zucchini with 1 tablespoon of the olive oil and season with salt and pepper, to taste. Bake for 15 minutes then remove from heat.
Prepare the spanakopita filling:
- Heat the remaining 1 tablespoon olive oil in a sauté pan. Add the leek and cook for 3 minutes until softened. Add the spinach and garlic, and cook another 2-3 minutes or until the spinach has wilted.
- Place the spinach mixture in a colander and allow to drain. When cool enough to handle, squeeze out as much excess water as possible.
- Place the mixture on a cutting board and coarsely chop, then place in a medium bowl. Add the egg, feta cheese, lemon zest and juice, dill, salt and pepper to taste, and stir well to combine.
Assemble the zucchini boats:
- Divide the filling evenly between the zucchini boats and bake for 15 minutes (the top of the filling will feel slightly dry).
- Top the zucchini boats with additional crumbled feta cheese. Serve warm and enjoy!
Notes
- These stuffed zucchini boats are great as a vegetarian main dish or side dish. They would also be great topped with pine nuts or walnuts for a nice crunch.
- You may use frozen spinach, but I prefer to use fresh baby spinach. My pro tip is waiting to chop the spinach until after it’s cooked — it’s so much quicker!
- You may prep the zucchini boats in advance to make this meal go even more quickly.
- These easy zucchini boats are great for meal prep. They’ll keep up to 5 days in an air tight container in the refrigerator, so consider doubling the recipe.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
3 Comments on “Spanakopita Stuffed Zucchini Boats”
What a fun recipe idea! I haven’t made zucchini boats in awhile… think it’s time to change that! 🙂
Thanks Nicole!
I’ve never made spanakopita, and I’m also not a fan of working with phyllo pastry, so I love this zucchini boat idea. I also picked up some zucchini at the farmer’s market the other day, and now I have another way to enjoy them!