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Recipe for Greek Stuffed Zucchini

If your garden is overflowing with zucchini, or you keep finding them on your doorstep as a gift from the neighbors, here is a unique and delicious way to prepare them. In other parts of the world, zucchinis are often called Courgettes. If your kids are saying, “Not Zucchini Again,” just tell them you’re serving courgettes!

The delicious Mediterranean flavors of feta, olive oil, and walnuts are paired with a popular Mediterranean vegetable in this quick and easy dish. It can be served with grilled meats or poultry, or served as a vegetarian main dish.
””
8 Servings

4 medium (about 8” each) zucchini
3 tablespoons olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
2 ounces feta cheese, crumbled
1/4 cup walnuts, chopped
1 cup dry white breadcrumbs
1 egg, beaten
1 teaspoon chopped fresh dill
salt and freshly ground pepper

Preheat oven to 375°.
 
Fill a large saucepan with water and two teaspoons salt; bring to a boil. When the pot is boiling, add the zucchini. Boil the zucchini for three minutes; drain and run cold water over to cool. When the zucchini are cool enough to handle, cut in half lengthwise. With a sharp knife gently score around the inside edges to help scoop out the flesh. Using a teaspoon, scoop out the flesh, leaving a shell to hold the stuffing. Chop the zucchini flesh.
 
Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and sauté until softened. Add the zucchini flesh and fry for 5 minutes, until the onion is golden brown. Remove from the heat and let cool slightly. Stir in the cheese, then the walnuts, breadcrumbs, egg, dill, salt and pepper. Use the stuffing to fill the zucchini shells and place side by side in an ovenproof baking dish. Drizzle the remaining tablespoon of oil over the stuffed zucchinis.  Cover the dish tightly with foil.
 
Bake for 15 minutes; remove the foil and bake for an additional 10-15 minutes or until golden brown.
 

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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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