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overhead shot of spanakopita stuffed zucchini boats on sheet pan

Spanakopita Stuffed Zucchini Boats

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!

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  • 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


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!


  • 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.


Serving: 2zucchini boats, Calories: 313kcal, Carbohydrates: 19g, Protein: 14g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 15g, Cholesterol: 115mg, Sodium: 538mg, Fiber: 6g, Sugar: 7g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!