Description
Tender zucchini boats filled with golden roasted holiday vegetables and topped with creamy whipped feta for a festive, flavorful dish.
Ingredients
Scale
For the Crust:
- 4 medium zucchinis, halved lengthwise and scooped out
- 1 cup butternut squash, diced
- 1/2 cup carrots, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 cup crumbled feta cheese
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange zucchini halves on a baking sheet, cut side up.
- In a bowl, toss butternut squash, carrots, bell pepper, and red onion with olive oil, garlic powder, thyme, salt, and pepper. Spread vegetables on a separate baking sheet.
- Roast zucchini and vegetables for 20-25 minutes, until tender and golden.
- While roasting, blend feta, Greek yogurt, and lemon juice in a food processor until smooth and creamy.
- Fill roasted zucchini halves with the roasted vegetable mixture. Top with whipped feta and garnish with parsley before serving.
Notes
You can customize the seasonings to taste.