Prep 5 mins
Cook 5 mins
This is a quick and fun appetizer or light lunch served with crusty bread! You can use as much or as little olive oil as you like, but I suggest a good "glug" on each!
- 4 zucchini
- 236.59 ml crumbled feta cheese
- 118.32 ml extra virgin olive oil
- sea salt (coarse)
- fresh ground pepper
- Boil a large pot of salted water (not the dead sea, but put in a couple of TBSP of salt).
- Cut the zucchini in half, lengthwise. Use a teaspoon to scrape out the seeds, to form a little canoe, if you will. Blanche the halves in the boiling water for a minute, remove and let drain on a paper towel for a few minutes.
- Pre-heat your broiler/grill on high.
- Fill each "canoe" with feta cheese (you don't have to use the whole cup up, but put a good amount in each) and broil for a couple of minutes. When the cheese has turned a little brown in spots, remove from the broiler.
- Drizzle each with a TBSP of olive oil, a sprinkle of pepper and salt if you like, and serve with crusty bread (I like ciabatta, rubbed with garlic and a little olive oil.).
Oh my gosh!!! Feta Cheese and Zucchini - two of my favorites. So simple and so delicious. I did not even add any salt to the water, although before I broiled them I added a little salt and pepper along with the olive oil, and they were perfect. Thank you!!!
This was very good and so elegant-looking. I blanched the zucchini in a little water in the microwave instead of on the stovetop. I wasn't serving this with bread, so instead I sprinked a little bit of dried seasoned breadcrumbs atop the feta. I served this as a side dish. Very delicious.
I doubled the recipe and we were still fighting over who got the last one. So simple to make. The flavors blend together beautifully. I did not blanche the zucchini first, and since my broiler was out of commission I just put them in the oven at 450 degrees. Worked great! Next time I will need to triple the recipe.