Prep 30 mins
Cook 1 hr
I made these for lunch today and thought they were quite good. They could either be served as a vegetable side, or as a light lunch or supper dish. I used 2 fairly large zucchini, but kept the filling ingredients in the amounts listed. The recipe is from a book about Greek food.
- 4 medium fat zucchini
- 3 tablespoons olive oil, divided
- 1 onion, chopped finely
- 1 garlic clove, chopped finely (I used more)
- 2 ounces Greek feta cheese, crumbled
- 1⁄4 cup chopped walnuts
- 1 cup white breadcrumb (I used whole wheat)
- 1 egg, beaten
- 1 teaspoon chopped fresh dill
- salt and pepper, to taste
- Put the zucchini in a large pan of boiling water, return to a boil, and then boil for 3 minutes. Drain, rinse under cold water, drain again and let cool.
- When the zucchini are cool enough to handle, cut a thin strip off the top side of each one with a sharp knife and 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 fry for 5 minutes, until softened. Add the chopped zucchini flesh and fry 5 minutes, until the onion is golden brown. Remove from heat and let cool slightly. Stir in the cheese then the walnuts, bread crumbs, egg, dill, salt, and pepper. Use the stuffing to fill the zucchini shells, and place side by side in an ovenproof dish. Drizzle over the remaining oil.
- Cover the dish with foil and bake in a preheated oven at 375F for 30 minutes. Remove foil and bake for another 10-15 minutes or until golden brown (mine weren't as brown as I wanted so I broiled them a couple of minutes). Serve hot.
The recipe as written is bland and boring and needs a lot of help. I won't be trying again.
I should have added some of the ingredients that the other reviewers did. As it was, it was extremely bland. I did use dried dill (didn't have fresh) but I put in almost a whoe teaspoon. I think it could use some hot sauce or cayenne pepper or something. But it was very summery, and we did get our veggies.
This is delicious. I used panko breadcrumbs and added raisins. I also added 6 oz. of feta instead of 2. I covered the zucchini with the three cheese spaghetti sauce from Trader Joe's and baked the dish in the oven covered in tin foil for 30 minutes. I then uncovered the dish and baked it for an additional 10 minutes. This freezes well too!