Photo of Feta-and-veggie stuffed zucchini by WW

Feta-and-veggie stuffed zucchini

Total Time
35 min
15 min
20 min
These cute stuffed zucchini boats are the perfect fix for summer's bumper crop of zucchini and tomatoes, and they are ready and on the table in a quick half hour. Hearty enough to stand alone as a main dish, the zucchini are also great paired with grilled chicken or fish. They can be served straight out of the oven, and also taste great at room temperature. Plus, they stay plenty moist thanks to the feta and ranch dressing drizzle, so could also be served salad-style on a bed of herbed greens. Not a mushroom lover? Diced roasted eggplant would make a great substitute and so would steamed fresh corn kernels cut off the cob.


Uncooked zucchini

4 medium

Fresh tomato(es)

4 large, cored and finely chopped

Uncooked shallot(s)

2 medium, or 1 small onion, finely chopped

Fresh mushroom(s)

2 cup(s), finely chopped


2 Tbsp, fresh, minced

Table salt

½ tsp

Black pepper

¼ tsp

Reduced-fat feta cheese

¼ cup(s), crumbled

Fat-free ranch salad dressing

8 Tbsp


  1. Slice zucchini in half lengthwise. In a large pot of boiling water, cook until tender, about 8 to 10 minutes. Drain well. Scoop out and discard pulp in center.
  2. Coat a large nonstick skillet with cooking spray. Add tomatoes, shallots or onion, and mushrooms. Cook over medium-high heat until pulpy, about 5 minutes. Stir in basil, salt and pepper.
  3. Generously spoon filling into 8 zucchini halves. Arrange 2 per plate.
  4. In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini. Yields 2 stuffed and dressed halves per serving.