Grilled Zucchini Boats Stuffed with Tomato, Feta, and Orzo
Charred zucchini halves filled with a bright mixture of juicy tomatoes, tangy feta cheese, and tender orzo for a vibrant vegetarian main or side. This mediterranean-inspired vegetarian (vegetarian) ready in about 30 minutes pairs orzo pasta, quartered cherry tomatoes, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3, halved lengthwise and seeded medium zucchini
- 1 cup orzo pasta
- 1 cup, quartered cherry tomatoes
- 3/4 cup, crumbled feta cheese
- 3 tbsp, divided olive oil
- 1, minced garlic clove
- 2 tbsp, chopped fresh basil
- 1 tsp lemon zest
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Preheat grill to medium-high heat around 400°F. Brush 3 zucchini halves with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Grill cut side down for 4-5 minutes until tender with nice grill marks, then flip and grill for an additional 3 minutes. Remove and set aside.
- Step 2: Bring a pot of salted water to boil. Add 1 cup orzo pasta and cook for 7-8 minutes until al dente. Drain and transfer to a mixing bowl.
- Step 3: To the orzo, add 1 cup quartered cherry tomatoes, 3/4 cup crumbled feta cheese, 1 tbsp olive oil, 1 minced garlic clove, 2 tbsp chopped fresh basil, 1 tsp lemon zest, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine.
- Step 4: Fill each grilled zucchini half with the tomato, feta, and orzo mixture, pressing lightly to pack the filling.
- Step 5: Serve warm or at room temperature as a colorful vegetarian main or side dish.
Equipment for this recipe
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Frequently asked questions
How long does Grilled Zucchini Boats Stuffed with Tomato, Feta, and Orzo take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Zucchini Boats Stuffed with Tomato, Feta, and Orzo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orzo pasta from drying out.
Can I substitute ingredients in Grilled Zucchini Boats Stuffed with Tomato, Feta, and Orzo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Zucchini Boats Stuffed with Tomato, Feta, and Orzo for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Zucchini Boats Stuffed with Tomato, Feta, and Orzo vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
