Summer Low-Carb Snack: Stuffed Mini Cucumbers

In the mood for a refreshing and healthy snack? These stuffed cucumber boats with creamy tahini yogurt and walnuts are ready in a flash and low-carb! The perfect way to cool off on hot days—wonderfully light, healthy, and the ultimate, quick finger food for summer. Let’s get started right away!

Ingredients for Stuffed Mini Cucumbers

Here’s an overview of the ingredients. As always, you’ll find the exact measurements at the bottom in the recipe card.

Mini cucumbers: They are crisper and have a firmer skin than large snake cucumbers, making them the perfect, sturdy boats.
Red onion, red bell pepper, and tomato: This trio adds plenty of color, a nice crunch, and a subtle sweetness to our creamy filling.
Flat-leaf parsley: As an alternative, you can also use other herbs such as cilantro or dill.
Greek yogurt: Provides the wonderfully creamy, slightly tangy base for the dressing.
Tahini (sesame paste): Adds a subtle, nutty flavor that pairs perfectly with the cucumber.
Spices: A combination of cumin and coriander seeds, freshly ground in a mortar, gives the filling an exotic touch. Add salt, freshly ground pepper, and chili flakes to taste.
Walnuts, olive oil, and pomegranate syrup: For the topping :). Instead of pomegranate syrup, you can also use balsamic dressing.

Step-by-step instructions

Step 1: Prepare the mini cucumbers. Wash the mini cucumbers, cut them in half lengthwise, and carefully scrape out the insides with a spoon. Thoroughly pat the hollowed-out cucumber halves dry with a paper towel.
Step 2: Chop the vegetables. Coarsely chop the scooped-out cucumber flesh. Finely dice the onion, bell pepper, and tomato, and chop the parsley. Place everything in a bowl.
Step 3: Prepare the filling Place the cucumber insides, the finely chopped vegetables, yogurt, and tahini in a bowl and mix together. Coarsely crush the cumin and cilantro in a mortar and add them to the mixture. Season to taste with salt, pepper, and chili flakes.
Step 4: Fill and top:
Fill the cucumbers with the yogurt-vegetable mixture. Sprinkle with chopped walnuts and drizzle with a little olive oil and balsamic dressing. Enjoy right away!

Tips & Variations

Spice Alternative: If you don’t have a mortar or whole seeds at home, you can easily use ground spices instead. In that case, simply use 1/3 teaspoon each of ground cumin and ground coriander.
The ultimate way to use up leftovers: This recipe is perfect for using up leftovers from the fridge. You can customize the filling however you like—diced feta, olives, corn, or chickpeas work great, for example.
Vegan option: Simply replace the Greek yogurt with a plant-based alternative (e.g., unsweetened soy yogurt).

How long do the cucumber boats last?

These boats taste best when freshly made, since the cucumbers are still as crisp as can be. However, you can easily store leftovers in an airtight container in the refrigerator for up to 1
day.

Can you prepare this recipe ahead of time?

Yes! You can hollow out the cucumbers a few hours in advance, pat them dry, and store them in the refrigerator. You can also prepare the yogurt and vegetable filling ahead of time. However, don’t fill the cucumber boats until just before serving, and add the topping right before serving so nothing gets soggy.

How can you make a vegan version?

It’s a piece of cake! Just replace the Greek yogurt with an unsweetened plant-based
alternative, such as soy yogurt or a plant-based quark alternative.

Easily memorize photos and recipes on Pinterest

You can easily and practically pin my recipes on Pinterest . Just click here, choose one and pin it to one of your pinboards.

You can use the following image to pin this recipe — just click on the photo, and you’ll see the “Save” button from Pinterest appear in the top left corner. Simply click on it to save the recipe.

More similar recipes from me

If you like my mint lemonade , I have 3 more great breakfast recipes for you here. I’m sure you’ll like these, too:

What do you think of my recipes?

If you’ve tried the recipe, I’d love to hear what you think! Just leave me a comment below or let me know via… Instagram …let me know what you think of this recipe. I always appreciate compliments, extra tips, and friendly feedback!

Best regards

Stuffed Cucumbers with Tahini Yogurt & Walnuts

4 from 1 vote

Refreshing stuffed mini cucumbers with a creamy yogurt-and-vegetable filling, enhanced with Middle Eastern spices, balsamic vinegar, and crunchy walnuts. The perfect summer finger food!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Other 5

Total Time 15

Servings: 2

Course: Finger food, Side Dish, Snack

Cuisine: Mediterranean, oriental

Calories: 13

Ingredients Method Nutrition Notes

Ingredients

Walnuts (coarsely chopped)

7 Mini cucumbers
1 large onion (finely diced)
1 red bell pepper (diced)
1 Tomato (diced)
20 g flat-leaf parsley (finely chopped)
2 tbsp Greek yogurt
1 tbsp Tahini (sesame paste)
½ tsp Cumin freshly ground; alternatively, 1/3 tsp powder
½ tsp Coriander seeds freshly ground; alternatively, 1/3 tsp powder
Salt and freshly ground pepper to taste
Chili flakes to taste

For the topping

A little olive oil
Balsamic Dressing (or Balsamic Cream)
A handful of walnuts (coarsely chopped)

Method

Wash the mini cucumbers, cut them in half lengthwise, and carefully scrape out the insides with a spoon.
Thoroughly pat the hollowed-out cucumber halves dry with a paper towel.
Place the cucumber flesh, the finely chopped vegetables, yogurt, and tahini in a bowl and mix them together.
Coarsely crush the cumin and cilantro in a mortar and add them to the mixture. Season to taste with salt, pepper, and chili flakes.
Spoon the filling evenly into the cucumber boats and arrange them on a platter.
Before serving, garnish with chopped walnuts and drizzle with olive oil and balsamic dressing.

Nutrition

Serving: 4gCalories: 13kcalCarbohydrates: 1gProtein: 2gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 6mgPotassium: 36mgFiber: 0.3gSugar: 1gVitamin A: 7IUVitamin C: 0.1mgCalcium: 25mgIron: 0.4mg

Notes

You can customize the filling however you like! Just add leftovers like crumbled feta, chickpeas, or black olives to the yogurt mixture. For a vegan version, simply use plant-based yogurt.

Tried this recipe?

Let us know how it was!

Share the recipe via...

Leave me a comment

0 Comments

You might also like this

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

more about me…

free EBooks

Subscribe to our newsletter

Even more delicious recipes