Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Stuffed Zucchini Boats 3.1 (59) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 50 mins Servings: 8 Serve these feta-and-vegetable boats with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and White Bean Salad. Ingredients 4 medium zucchini, (6 to 8 ounces each), halved lengthwise 1 tablespoon olive oil 1 medium onion, coarsely chopped Freshly ground pepper 7 ½ ounces feta cheese, crumbled (1 ½ cups) 1 pint grape or cherry tomatoes, halved Directions Preheat oven to 475 degrees. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4-inch border. Roughly chop centers; set aside. Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven. Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta and tomatoes. Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve. Cook's Notes Be sure to pack stuffing tightly in the zucchini shells so it doesn't fall out as it cooks. Rate it Print