Mediterranean Stuffed Zucchini

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Jun. 24, 2015


Zucchini 6 , halved lengthwise
Olive oil 1/3 Cup (5.33 tbs) , divided
Onion 1 Medium , coarsely chopped
Garlic clove 5 , minced
Kosher salt 1/2 Teaspoon
Black pepper 1/4 Teaspoon
Yellow squash 1 Medium , coarsely chopped, with juices
Feta cheese 8 Ounce , crumbled
Grape tomatoes 2 Cup (32 tbs) , halved
Fresh parsley 1/4 Cup (4 tbs) , chopped finely
Fresh basil 1/4 Cup (4 tbs) , chopped finely





Preheat the oven to 475€F.

Line a baking sheet with parchment paper.

Using a spoon, scoop out the flesh of zucchini, leaving a 1/4-inch border. Chop the zucchini flesh and set it aside.



Brush the zucchini lightly with oil and place hollowed sides down, on the prepared baking sheet; bake for 15 minutes. Remove from the oven and allow to cool.

Meanwhile, in a saute pan, heat 1/4 cup oil over medium-high heat. Add onion, garlic, salt, and pepper; sauté until soft.

Add in the reserved zucchini and yellow squash; sauté until liquid is evaporated, this will take about 10 minutes.

Remove from the heat and allow the mixture to cool slightly. Gently fold in the crumbled feta cheese, tomatoes, parsley and basil.



In two 9 x 13 baking dishes, arrange the zucchinis, cut sides up. Spoon jn the squash feta mixture.

Place in the oven and bake until the top is light brown in color, this will take about 20 minutes.



    10. Serve immediately.


Recipe Summary

Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 461Calories from Fat 180

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 624 mg26%

Total Carbohydrates 53 g17.7%

Dietary Fiber 13 g52%

Sugars 23 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet