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!

overhead shot of spanakopita stuffed zucchini boats on sheet pan

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.

overhead shot of spanakopita stuffed zucchini boats on white plate with lemon and dill

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. 🙂

front closeup shot of spanakopita stuffed zucchini boats on sheet pan

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.

How to make stuffed 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 boats
  • Prepare the spinach feta filling
  • Stuff and bake the zucchini boats

How to make zucchini boats

Prepping zucchini boats is very easy with my handy tips!

  • 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.

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

Prepare the spanakopita filling and assemble the zucchini boats

spanakopita filling process collage

zucchini boat process collage

  • 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.

close up overhead shot of spanakopita stuffed zucchini boats

Check out all of my Vegetarian Recipes.

Hungry for more zucchini?  Try these zucchini recipes:

Chicken parmesan  stuffed zucchini boats

Chocolate zucchini muffins

Roasted zucchini and mushrooms

Thai peanut zucchini noodles

Zucchini bread

Zucchini chips

Zucchini fritters

Spanakopita Stuffed Zucchini Boats

Yield: 4 zucchini boats
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Spanakopita Stuffed Zucchini Boats are an easy zucchini boat recipe filled with a flavorful spinach feta filling.  This is the low carb, gluten-free way to enjoy Greek spanakopita!

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:

  1. Preheat oven to 375 degrees.
  2. Halve the zucchini and scoop out the insides leaving the bottom and sides intact. Reserve the insides for sautés, soup or smoothies!
  3. 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:

  1. 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.
  2. Place the spinach mixture in a colander and allow to drain. When cool enough to handle, squeeze out as much excess water as possible.
  3. 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:

  1. Divide the filling evenly between the zucchini boats and bake for 15 minutes (the top of the filling will feel slightly dry).
  2. 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.

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Nutrition Information:

Yield:

2

Serving Size:

2 zucchini boats

Amount Per Serving: Calories: 313 Total Fat: 23g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 115mg Sodium: 538mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 6g Sugar: 7g Sugar Alcohols: 0g Protein: 14g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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