Feta Stuffed Zucchini

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Photo from cookinglsl.com

Looking for more ways to add zest to all that zucchini you have in your gardens or from the farmers market? I’ve got the perfect recipe with these “zucchini boats” as the kids call them.

And, makes these a main dish by stuffing the zucchini with browned beef or pork sausage.

Feta Stuffed Zucchini
5 medium zucchini, halved lengthwise
1 tablespoon olive oil
1 small onion, coarsely chopped
Freshly ground pepper
1/4 tsp salt
Italian bread crumbs
4 cloves of garlic, minced
1/2 tsp. fresh or dried basil
½ tsp. fresh or dried thyme
7 1/2 ounces feta cheese, crumbled (Try using Terrell Creek Goat Cheese)
1 pint grape or cherry tomatoes, halved

Preheat oven to 475°. Scoop out zucchini centers to form canoes, leaving a 1/4-inch border, set aside.

Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 10 minutes. Remove from oven.

Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper, salt and basil and thyme; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini and garlic, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly.

Fold in feta and tomatoes and fill zucchini with mixture. Sprinkle with bread crumbs and bake at 400 degrees for 20 minutes.

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