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Greek Veggie Zucchini Boats

June 23, 2016 by 918 Plate 8 Comments

Eat one of these Greek Veggie Zucchini Boats for a side, or even two or three for a complete vegetarian dinner!

Eat one of these Greek Veggie Zucchini Boats for a side, or even two or three for a complete vegetarian dinner!

Happy Summer! It’s official as of this week, right? The weather certainly seems to think so. The best part of summer is the booming Farmers Market! I got some beauties this week and am so glad I get to share them with you. I was looking for some inspiration a few weeks ago, and my dear friend Maggie told me about zucchini boats. I’ve never had them before – but I trust her, and her photo convinced me!

The best thing about zucchini boats: they are SO versatile. Zucchini has a very subtle flavor, so when Maggie told me you can literally stuff them with ANYTHING, I almost didn’t believe her. But when I picked up all the usuals at the FM, it all came together and I knew exactly what they should taste like! Justin’s family is really big on Cavender’s Greek Seasoning (affiliate) – He’s been known to put it on nearly anything. I knew he would approve of a good sprinkle in this recipe too – hope you #enJOY as much as he did!

Local Spotlight: Chard, Zucchini, Potato & Tomato: from the Farmers Market! Mint and Parsley came from the garden!

Eat one of these Greek Veggie Zucchini Boats for a side, or even two or three for a complete vegetarian dinner!

Where do you get new recipe inspiration from?

xxHillary

Eat one of these Greek Veggie Zucchini Boats for a side, or even two or three for a complete vegetarian dinner!
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Greek Veggie Zucchini Boats

Author 918 Plate

Ingredients

  • Cooking spray or 2 T. olive oil
  • 1/2 C. chard Swiss/rainbow, chopped finely
  • 1 C. yellow potato
  • 1/2 red bell pepper about 1/2 C.
  • 1/2 onion about 1 C.
  • 1/2 C. tomato
  • 1 T. mint
  • 1/2 C. Greek yogurt
  • 1 1/2 T. Greek seasoning Cavenders
  • 2 medium zucchini
  • 1/4 C. shredded cheese optional
  • Parsley for garnish (optional)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Chop all veggies and herbs into a fine dice.
  3. Combine yogurt with veggies.
  4. Sprinkle and mix in the seasoning.
  5. Slice zucchini lengthwise, scooping out the seeds with a spoon.
  6. Place zucchini on greased cookie sheet.
  7. Fill zucchini with the veggie filling and sprinkle with cheese (cheese optional).
  8. Bake for 25 minutes.
  9. Garnish with parsley, if desired.

Recipe Notes

Gluten Note: Original Cavender's does not guarantee gluten-free because it has MSG in it. If you use the salt-free Cavender's, it is gluten free. Then you can add in your own salt, to taste.

P.S. This post contains an Amazon affiliate link. If you click through and buy the product, it will help support me with a small percentage of the purchase price, at no larger cost to you. Thank you for supporting me on my blogging journey!

P.P.S. Check out this adorable Greek sail that J made:

Eat one of these Greek Veggie Zucchini Boats for a side, or even two or three for a complete vegetarian dinner!

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Filed Under: Entree, Gluten Free, Sides, Vegetarian Tagged With: greek yogurt, squash, summer, summer squash, vegetable, yogurt, zucchini

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Comments

  1. mom says

    June 24, 2016 at 10:58 am

    A new use for zucchini! Looks really yummy. Thanks Hill!

    Reply
    • 918 Plate says

      June 24, 2016 at 2:25 pm

      Thanks! I can’t believe we never thought of this before!

      Reply
  2. Liz @ Ready to Yumble says

    June 27, 2016 at 3:33 pm

    I’m so into these boats! (ESPECIALLY if they come with a sail!) I would feel super fancy eating these …no regular ol’ zucchini here, nope, we got BOATS! Love it!

    Reply
    • 918 Plate says

      June 27, 2016 at 4:10 pm

      We can probably arrange for Justin to mass-produce the sails for your zucchini boat pleasure cruise!!

      Reply
  3. Sarah @ Champagne Tastes says

    June 27, 2016 at 5:58 pm

    Yum!! I’m always looking for new ways to use zucchini!

    Reply
  4. Yum Girl says

    June 27, 2016 at 5:59 pm

    Welcome to Yum Goggle! We are following you on all your social media and hope you will follow us back. We will try our best to promote you each time we promote your posts. Kelli at YG!

    Reply
  5. Elizabeth Rankin says

    June 27, 2016 at 8:23 pm

    I am always on the lookout for vegetable recipes. Loved this one! I thought I had Greek seasoning on hand but discovered I did not so substituted Cajun seasoning and a little seasoned salt and that worked just fine. Also used spinach instead of chard.

    Reply
    • 918 Plate says

      June 27, 2016 at 10:38 pm

      I’m so glad you liked it! Those sounded like great substitutions. Love you!

      Reply

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Hi, I’m Hillary!

Welcome to 918 Plate, where I use locally-sourced ingredients to bring you recipes for eating great food at home. Learn to #enJOY fresh cooking with me! Learn more about me…

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