Golden Roasted Holiday Vegetable Zucchini Boats with Whipped Feta & Prosciutto

Ingredients

Zucchini Boats

• 3–4 medium zucchinis

• 1 tbsp olive oil

• Salt & black pepper to taste

Golden Holiday Vegetable Filling

• 1 cup butternut squash, small diced

• 1 cup sweet potato, small diced

• 1 red onion, diced

• 1 red bell pepper, diced

• 2–3 garlic cloves, minced

• 1 tbsp olive oil

• ½ tsp oregano

• ½ tsp thyme

• ½ tsp paprika

• Salt & pepper

• Optional: a drizzle of honey for caramelization

Whipped Feta

• ½ cup feta cheese

• ¼ cup Greek yogurt

• 1 tbsp olive oil

• 1 tsp lemon juice

• Black pepper

Topping

• 4–6 slices prosciutto, torn into pieces

• Fresh parsley, basil, or thyme

• Chili flakes (optional)

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Instructions

1. Prepare the Zucchini Boats

1. Preheat oven to 400°F (200°C).

2. Slice zucchinis in half lengthwise and scoop out centers to make “boats.”

3. Brush with olive oil, season with salt & pepper.

4. Place on a baking sheet and roast 10–12 minutes until slightly tender.

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2. Roast the Holiday Vegetables

1. On a separate sheet pan, toss squash, sweet potato, onion, pepper, and garlic with olive oil, oregano, thyme, paprika, salt, and pepper.

2. Roast for 20–25 minutes, stirring once.

3. Optional: drizzle a little honey during the last 5 minutes for golden caramelization.

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3. Make the Whipped Feta

Blend feta, yogurt, lemon, olive oil, and pepper until creamy and smooth.
(If too thick, add 1–2 tsp water.)

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4. Assemble

1. Spread a spoonful of whipped feta into each zucchini boat.

2. Fill generously with the roasted vegetable mix.

3. Top with torn prosciutto pieces.

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5. Final Roast

Place the assembled zucchini boats back in the oven for 5 minutes to warm everything and crisp the prosciutto slightly.

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6. Serve

Garnish with fresh herbs and chili flakes.
Serve warm as a stunning appetizer, side, or light holiday main dish!