Mediterranean Stuffed Cucumber Boats with Orzo, Feta & Cherry Tomatoes
These Mediterranean Cucumber Boats are a no-cook, refreshing dish featuring hollowed cucumbers stuffed with lemony orzo pasta, creamy feta, juicy cherry tomatoes, briny olives, and fresh herbs. They’re as beautiful as they are delicious and offer a healthy, crunchy, and satisfying alternative to heavy stuffed vegetables.
Perfect for warm days, picnics, parties, or a healthy meal-prep lunch!
Time
Prep Time: 20 minutes
Cook Time (for orzo): 10 minutes
Total Time: ~30 minutes
Servings: 4 (8 cucumber halves)
Ingredients
For the Cucumber Boats:
4 medium cucumbers (English or Persian style)
Salt, to sprinkle inside
For the Filling:
¾ cup uncooked orzo pasta
1 cup cherry tomatoes (red and yellow), halved
½ cup green or Kalamata olives, halved
½ cup crumbled feta cheese
2 tbsp finely chopped red onion (optional)
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil or dill
For the Dressing:
2 tbsp extra virgin olive oil
1 tbsp lemon juice
½ tsp lemon zest
½ tsp Dijon mustard (optional)
Salt and pepper, to taste
Instructions
Step 1: Prepare the Orzo
Cook the orzo pasta according to package instructions (about 8–10 minutes).
Drain and rinse under cold water to stop the cooking and cool quickly.
Set aside.
Step 2: Hollow the Cucumbers
Slice each cucumber in half lengthwise.
Use a spoon or melon baller to carefully scoop out the seeds and create a “boat.”
Lightly sprinkle the insides with salt and turn them upside down on paper towels to drain excess moisture while you prepare the filling.
Step 3: Make the Filling
In a large bowl, combine cooked orzo, halved cherry tomatoes, olives, feta, onion, and herbs.
In a small bowl, whisk together the olive oil, lemon juice, zest, Dijon (if using), and salt and pepper.
Pour the dressing over the orzo mixture and toss to combine.
Step 4: Assemble the Boats
Pat the cucumber boats dry.
Spoon the orzo salad into each cucumber half, packing gently.
Sprinkle with extra feta, herbs, or freshly ground pepper if desired.
Tips for Success
Use firm cucumbers for better structure and easier stuffing.
Drain cucumbers briefly after salting to avoid sogginess.
Chill before serving for maximum freshness—these are great cold!
Pre-cooked or leftover orzo works great to save time.
Variations
Add protein: Toss in cooked chickpeas, grilled shrimp, or shredded chicken.
Go spicy: Add chili flakes or a drizzle of harissa sauce.
Try other grains: Substitute quinoa, couscous, or bulgur for the orzo.
Herbed yogurt topping: Drizzle with a bit of Greek yogurt mixed with lemon and herbs for extra creaminess.
Vegan version: Omit feta or use a plant-based cheese alternative.
FAQs
Q: Can I make these ahead of time?
A: Yes, prepare and store the filling and cucumbers separately. Assemble just before serving for best texture.
Q: What if I don’t have orzo?
A: Use any small pasta like ditalini, Israeli couscous, or rice.
Q: Can I serve these warm?
A: These are best chilled or at room temperature, but the orzo mixture can be slightly warm when spooned into the cucumbers.
Q: Are they keto-friendly?
A: Orzo contains carbs, so substitute with cauliflower rice or skip pasta for a low-carb version.
Nutrition (Per 2 Cucumber Boats – Approximate)
Calories: 250
Protein: 8g
Fat: 14g
Carbohydrates: 22g
Fiber: 3g
Sugar: 4g
Sodium: 420mg
(Estimates will vary based on portion size and ingredients used.)
Conclusion
These Mediterranean Cucumber Boats with Orzo and Feta are light, fresh, and bursting with flavor. They’re fun to make, great for entertaining, and easy to customize. Whether you’re serving them as a starter, side, or lunch, they bring all the sunshine and vibrancy of the Mediterranean to your table—no oven required!