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Stuffed Zucchini Just Like Martha

5.0(14)

This is from Everyday Food. I made it and we just loved it. It's simple, made with ingredients I usually have on hand and delicious. Great way to use up the bounty of zucchini everyone seems to have in the summer.

by riffraff·published 2006-03-27

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Vegetable

Servings

4 serving(s)

Total time

1h 5m

prep 20 min

Calories / serving

114 kcal

Ingredients (6)

serves

2 medium zucchini, halved lengthwisezucchini
1/2 tablespoon olive oilolive-oil
1/2 medium onion, coarsely choppedonion
fresh ground pepperpepper
3/4 cup feta cheese, crumbledfeta
1 roma tomatoes, coarsely chopped or 5 cherry tomatoes, quarteredtomato

Instructions (15 steps)

01Preheat oven to 475°F.
02Using a spoon, scoop out the centers of the zucchini to form boats leaving 1/4 inch shell.
03Roughly chop the center and set aside.
04Arrange zucchini boats on a foil lined baking sheet, cut side down.
05Bake for 15 minutes.
06Remove from oven.
07

While the boats are cooking heat oil in a medium skillet over moderate heat.

08Add onion and 1/8 teaspoon of pepper, cook, stirring until soft.

09Add chopped zucchini and cook.

10Stir it around until most of the liquid has evaporated.

11Remove from heat and allow to cool.

12Stir in tomato and feta.

13Turn over zucchini boats and fill with the veggie/feta mixture.

14Bake until top is brown, about 20 minutes.

15You will have to remove with a large spatula.

Nutrition (per serving)

Calories: 114 kcal
Protein: 6 g
Fat: 8 g
Saturated fat: 5 g
Carbs: 6 g
Fiber: 1 g
Sugar: 5 g
Sodium: 323 mg
Cholesterol: 25 mg

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