- 3 zucchini trimmed and sliced length-wise into halves
- extra virgin olive oil I used Early Harvest Greek EVOO
- Kosher salt and pepper to your liking
- Dried oregano large sprinkle to your liking
- 6 oz cherry tomatoes sliced in halves
- 3 green onions both white and green parts ends trimmed chopped
- 1/2 cup crumbled feta cheese more to your liking
- 6 to 10 fresh mint leaves chopped
- Large handful fresh parsley chopped
- Zest of 1 lemon
- Splash lemon juice not too much
- You can slice the zucchini halves crosswise to create smaller easy-to-handle boats, perfect for serving a crowd as appetizers (doubling the yield). Grilling the zucchini until it’s tender and charred enhances the flavor beautifully. For an extra touch, drizzle with Greek Tzatziki sauce before serving. Prepare the zucchini in advance and finish the filling steps when ready to serve. Feel free to vary the filling by adding spinach, olives, or marinated artichokes for more vegetarian flair. Alternatively, turn it into Zucchini Boats Antipasti by mixing in baby mozzarella, fresh basil, and cured meats like prosciutto or salami.
