Little Cucumber Boats Recipe | Vegetarian Times Skip to main content

Little Cucumber Boats

These are simple to prepare but look fancy. Use the long, ridged cucumbers (known as English, Dutch, hothouse or seedless) because they contain less water and fewer seeds.



Ingredient Line: 
1 seedless cucumber, about 1 foot long 7 oz. feta cheese
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1 Tbs. sour cream
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2 Tbs. orange juice
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1 Tbs. finely chopped mint
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1 Tbs. finely snipped chives
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1 ½ tsp. orange zest
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2 juice oranges, thinly sliced and pitted for garnish


  1. Trim ends of cucumber, and cut in half crosswise, then lengthwise. Scoop out seeds. Blot cut sides with paper towel.
  2.  Crumble feta into bowl. Add sour cream, orange juice, mint, chives, orange zest and salt; mash with fork. Add a little water, if needed—mixture should be more creamy than crumbly.
  3.  Mound filling into cucumber halves. Cut stuffed cucumber into 1-inch pieces.
  4. Place on orange slices, and garnish with additional chives. Divide among 8 salad plates, or arrange on party platter.

Nutrition Information: 

1 g
Total Fat: 
2 g
Saturated Fat: 
1 g
1 g
10 mg
95 mg
1 g
Makes 8 dinner servings, 24 appetizers

Comments on this Recipe

Great taste and easy to make. Fast, non-cook option for hot summer days. They can be made ahead of time and stored in the fridge until serving time which also makes them a non-stressful choice for entertaining. I personally don't like the intrusion of the chive flavor in this dish so no longer add them. I also have found that I prefer to make these with basil (preferably lemon basil) instead of mint.