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    You are in: Home / Recipes / Vegetarian Greek Stuffed Zucchini Recipe
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    Vegetarian Greek Stuffed Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Sharon123's Note:

    Walnuts, feta, and lemon in the filling, and sweet, juicy currants in the tomato sauce, fragrant with sherry and cinnamon. All this adds up to an anything but bland zucchini dish, true to its Greek lineage. Straight from the Moosewood Restaraunt New Classic cookbook! Serve this with a crisp cucumber salad and some Provencal Olives, Braised Olives in Tomato Sauce, or Kalamata Olives with Roasted Garlic for a meal that is complete! Enjoy!

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    Units: US | Metric


    Cinnamon Tomato Sauce



    1. 1
      Preheat the oven to 375*F.
    2. 2
      Lightly oil a baking sheet.
    3. 3
      Slice the zucchini in half lengthwise.
    4. 4
      With a paring knife, score the flesh about 1/2 inch deep.
    5. 5
      Place the cut sides down on the baking sheet.
    6. 6
      Sprinkle with the sherry and cover with foil.
    7. 7
      Bake for about 20 minutes, until yielding but still firm.
    8. 8
      While the zucchini bakes, make the sauce.
    9. 9
      Heat the oil in a saucepan, add the onions and garlic, and saute for about 10 minutes, until the onions are translucent.
    10. 10
      Add the tomato paste, tomatoes, oregano, cinnamon, and sherry.
    11. 11
      Then bring to a boil; reduce the heat and simmer for 10 to 15 minutes.
    12. 12
      Add the salt and pepper to taste.
    13. 13
      Cover and set aside.
    14. 14
      While the sauce is simmering, prepare the filling.
    15. 15
      Saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent.
    16. 16
      In a bowl, combine the sauteed onions with the walnuts, feta, currants, and lemon juice.
    17. 17
      Stir in the rice.
    18. 18
      When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell.
    19. 19
      Chop the flesh and add it to the filling.
    20. 20
      Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired.
    21. 21
      Bake, uncovered, for about 10 to 15 minutes.
    22. 22
      To serve, ladle some of the tomato sauce onto each plate.
    23. 23
      Place a stuffed zucchini on the sauce and top with grated feta.
    24. 24
      Garnish with oregano leaves, if you wish.
    25. 25

    Ratings & Reviews:

    • on November 19, 2007


      WOW...these are the BEST stuffed zucchini I've ever had (and I collect zucchini recipies)!!! The 2yr old gobbled, so did the 14yr, old, 19 yr old, 28 yr old (vegetarian) brothers...Mom & Dad too!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2006


      What a delicious and tasty recipe!! I loved the flavours, will be making this one agian very soon.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2005

      An excellent recipe I made a few changes, nothing that would affect the taste (I used 1/2 rice and 1/2 TVP for extra protein). Flavorful, fragrant, yummy!!! Even without the tomato sauce, it's great!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetarian Greek Stuffed Zucchini

    Serving Size: 1 (642 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 666.8
    Calories from Fat 312
    Total Fat 34.7 g
    Saturated Fat 6.2 g
    Cholesterol 16.6 mg
    Sodium 788.2 mg
    Total Carbohydrate 66.5 g
    Dietary Fiber 10.4 g
    Sugars 23.2 g
    Protein 14.1 g

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