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!
1smallleekboth white and light green parts, halved and finely chopped
10ouncesbaby spinachno need to chop
2clovesgarlicminced
1largeeggbeaten
1/3cupcrumbled feta cheeseplus more for serving
2tablespoonschopped fresh dill
1tablespoonlemon zest
1tablespoonlemon 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.