Vegetarian Greek Stuffed Zucchini

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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