Zucchini Stuffed With Feta and Basil
"Easy to make, savory and a nice presentation. You could use dill rather than basil in the stuffing if you prefer."
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 (907.18 g) zucchini, scrubbed
- 2 small onions, chopped
- 29.58 ml olive oil
- 113.39 g feta cheese, crumbled
- 44.37 ml fresh basil, chopped
directions
- Remove the ends of 2 of the zucchini, cut in half lengthwise; use a melon baller to scoop out the flesh, leaving a 1/4" thick shell; set the flesh aside.
- Place the shells in a steamer, cut sides up, and steam until just tender, 3-5 minutes; invert on paper towels and drain.
- Cut the remaining 2 squash into 1/4" slices; heat oil in a non-stick skillet; saute the onions over medium heat, until softened; add the reserved flesh, chopped,and the zucchini slices; continue to cook over medium-high heat, until golden.
- Process the cooked mixture and the feta in a food processor until the zucchini is roughly chopped; stuff the shells with this filling and place them in an oiled baking dish.
- Broil 4" from the heat source until filling is bubbly and deep golden in color, about 3 minutes.
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Reviews
-
What a wonderful way to prepare squash. The fresh basil is a must in this recipe. This is one easy, flavorful recipe, and I didn't need to change one thing. Thanks sugarpea for sharing your recipe. -
I made this for the first time today. I actually served it to guests, normally a no no with new recipes, but it was a huge hit. My friend thought we should take turns making it for each other each week. Delicious. Thanks for sharing it with us. -
This was really good and really easy!!! I used a spiced feta and mint instead of basil. -
Such a great and yummy way to get a veggie. LOL I used fresh basil. Definite keeper recipe Made for Healthy Choices Tag Jan 2009 -
This recipe is an excellent way to use surplus zucchini. I used a large one and microwaved it instead of steaming it. I added onion and some roma tomatoes! It was awesome.
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Tweaks
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This was really good and really easy!!! I used a spiced feta and mint instead of basil.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
