Feta Stuffed Zucchini ♥

Thursday, June 22, 2006

Doesn't that zucchini boat look impressive? Think I must've slaved? But no, no, no! They're a snap to make, just 20 minutes into the oven. (And perfect to make ahead ...) And once they're in the oven? The house smells oh-so-good!

And much to my surprise, they're not just good, they're delicious -- my first really-favorite new vegetable of the summer! I will definitely make these again for a weekend supper or a special gathering. I'd even cut them into one-inch lengths as an appetizer! Yes ... they're that good!

(Oh my. These must really be good to rate five exclamation points in two paragraphs! Uh, make it six in three.)

The inspiration came from my foodie pal Catherine at Albion Cooks who lightened a recipe originating from a Moosewood cookbook.

NUTRITION NOTES ...

Looking for a low-carb vegetable? This is perfect!
For a vegetable, it's a little high in points for Weight Watchers but honestly, TASTES richer than it is.

FOR THE RECORD ... The zucchini plated / tasted beautifully with the Maple Glazed Salmon and Summer Lentils that're also pictured on the plate.

FROM THE ARCHIVES ... Other favorite summery zucchini side dishes are Shredded Zucchini with Thyme and Zucchini Timbale with Cheese.

FETA STUFFED ZUCCHINI
Bookmark or print Feta Stuffed Zucchini
See Albion Cooks' version
Hands-on time: 20 minutes
Time to table: 45 - 60 minutes
Serves 4 or 8 (See ALANNA's TIPS)

2 zucchini, about 7 inches long, halved lengthwise, stem end left intact

1 tablespoon butter
1 large shallot, minced
2 cloves garlic, minced (don't fall over but I used REAL garlic! no kidding!)

1 egg
1 1/2 tablespoon flour
2 ounces feta, crumbled

Pimenton (Spanish paprika)

Preheat oven to 350. Lightly grease an ovenproof dish. (See TIPS.)

With a small knife, cut around the zucchini, leaving a rim. Cross hatch the center, then scoop out with a grapefruit knife. (I tried a small spoon and a small knife. It was do-able but trickier.)

In a small skillet, melt the butter until shimmery. Add the zucchini scoopings, shallot and garlic and saute until soft.

In a small bowl, beat the egg lightly. Stir in the flour, feta and cooked zucchini. Stuff the zucchini boats. Sprinkle with paprika.

Bake for 25 minutes (Catherine's time) to 40 minutes (my time, see TIPS), then brown slightly under the broiler.

NUTRITION ESTIMATE
Four Servings, Per Serving: 120 Cal (54% from Fat, 19% from Protein, 27% from Carb); 6 g Protein; 8 g Tot Fat; 4 g Sat Fat; 8 g Carb; 1 g Fiber; NetCarb7; 102 mg Calcium; 1 mg Iron; 212 mg Sodium; 82 mg Cholesterol; Weight Watchers 3 points

Eight Servings, Per Serving: 60 Cal (54% from Fat, 19% from Protein, 27% from Carb); 3 g Protein; 4 g Tot Fat; 2 g Sat Fat; 4 g Carb; 1 g Fiber; NetCarb 3; 51 mg Calcium; 1 mg Iron; 106 mg Sodium; 41 mg Cholesterol; Weight Watchers 1 1/2 points

ALANNA's TIPS

Even with Catherine's lightened version, a "whole half" is rich and filling. At a big supper, I'd serve halves, that is, 2 zucchini would serve 8 people.
I used a Corningware dish and after 25 minutes, the "boat" was still uncooked. After 40 minutes, it was cooked but still firm (definitely not soft and watery). I liked this texture -- it made it easy to either cut the zucchini into chunks (for an appetizer, say, or on a dinner plate) but also firm enough to lift with your hands.
They're even good leftover -- and cold!
When you see this ♥ or ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.

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Your Comments:

Kalyn on June 22, 2006

Yes, this does sound like a keeper. But (sigh) I am not home so I can't bookmark it. Time to get working on that deli.cio.us cookbook. (And I have no idea if I put the periods in the right spots.)

Catherine on June 22, 2006

great picture - these are fab!

Pille on June 28, 2006

Sounds wonderful - I love Greek-style stuffed vegetables (had loads of them last week in Greece:)

Kit on June 29, 2006

My husband and I made these for dinner tonight -- they were fabulous! I am not usually a fan of zucchini, but I liked the mix of veg and feta. It added something rich to the dish that made it extra delicious.

Substitutions: We didn't have any garlic, so we used 2 shallots instead of one to make up the difference. We will definitely make this recipe again.

Alanna on July 11, 2006

So glad you liked them, Kit! I've got some blue cheese in the frig that's going to be my next version!

Genie on August 10, 2007

Alanna, I think this is the winner I was looking for for a foot-long zucchini I harvested last night. I have some feta in the fridge already that needs to get used, and a friend coming into town for the weekend -- she's going to get a taste of this recipe, for sure!

Genie on August 12, 2007

I'm back to report -- I fired up the oven (and superheated the kitchen...yikes!) for this one, and it was oh-so-worth it. The feta definitely makes it, but it was incredible. Thanks for posting it, Alanna!

LeLo in NoPo on September 03, 2007

Delicious. This is a great way to use all of that zucchini we have this time of year. The feta tang makes it rich tasting: I think next time I'll top it with some freshly cut chives from the garden or maybe some dill? Thanks for this recipe!e

Randi on September 05, 2007

another hit! i actually ate a full one as my main meal...so yummy.

Thomas Beagle on March 03, 2008

Hi, thanks for the stuffed zucchini recipe. I made it tonight and it was great.

I served it with a greek salad and therefore I replaced the feta with a mix of parmesan/cheddar.

earthwatersunwind on April 16, 2008

It just so happens I have two freshly picked zukes in my fridge AND leftover feta, and was looking for a little inspiration. This sounds heavenly...do you ever salt your zucchini first, like eggplant? I always do, seems to make the texture a bit less mushy once cooked.

Alanna on April 16, 2008

Hi EWSW ~ That's an interesting tip, I'll remember it next time I cook zucchini in the skillet. It's been nearly two years since I made these but I don't remember any mushiness and don't see any in the photo. In addition, since I've suggested cutting them into one-inch lengths for appetizers, that suggests that they'd be a good finger food, hence likely some firm.

Amber on May 07, 2008

Oh my gosh, these are just amazing! I did salt the zucchini first, just because I thought they might benefit from it taste-wise, I didn't think about sogginess.

I also used egg beaters instead of a real egg, and used reduced fat feta, and doing this got a serving down to 2 WW points.

Thanks for this delicious recipe! Oh - and the smoked paprika really adds something to this!

Brid on August 11, 2008

It's so difficult being a weight watching vegetarian - these sound delicious - I probably should have left researching recipes seeing as all my points are gone for tonight!

Could you use the stuffing for bell peppers, aubergine, tomatoes etc? Or is it a strictly zucchini based dish?

Alanna on August 11, 2008

Brid - Ah yes, like not shopping on an empty stomach. I don't have experience with this with other vegetables, cooking timing would be the issue but I'm sure it could be worked out.

Jeanne on September 04, 2008

Oh, how wonderful these look! I am definitely bookmarking them to try as I have zucchini and feta in in the fridge at home - hurray!

Emily on September 16, 2008

This recipe is fabulous. The only thing I did a little differently was to only roughly chop the onion and garlic and then combine them in a food processor with the zucchini insides until it was mashed-potato consistency. That was a lot less energy-intensive than mincing things by hand, and it all ends up combined really well at an even consistency.

Sarah on November 06, 2008

I confess I altered this recipe a lot. I don't eat eggs, so I left out the egg and flour and substituted 1/4 cup of panko instead. It needs more volume that way, so I might add more chopped shallot in this dish, because it was delicious! Or I might add a different veggie, like minced mushrooms, to the stuffing. Leaving out the egg also reduces the WW point load. I figure my way is two points for two zucchini halves, and a very satisfying side dish. The flavor combination of the zucchini and feta is just incomparable.

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