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)

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.

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.

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.)

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.

5. Final Roast

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

6. Serve

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