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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (302g) Recipe makes 4 servings |
||
| Calories 190 | ||
| Calories from Fat 122 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 359mg | 14% | |
| Potassium 677mg | 19% | |
| Total Carbohydrate 12.5g | 4% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 6.7g | ||
| Protein 7.4g | 14% | |
Zucchini Stuffed With Feta and Basil
By: sugarpea
Oct 8, 2003
Easy to make, savory and a nice presentation. You could use dill rather than basil in the stuffing if you prefer.
SERVES 4
Ingredients
-
4 (8 ounce) zucchini, scrubbed
- 2 small onions, chopped
- 2 tablespoons olive oil
- 4 ounces feta cheese, crumbled
- 3 tablespoons fresh basil, chopped
Directions
1
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.2
Place the shells in a steamer, cut sides up, and steam until just tender, 3-5 minutes; invert on paper towels and drain.3
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.4
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.5
Broil 4" from the heat source until filling is bubbly and deep golden in color, about 3 minutes.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Side Dishes > Stuffings/Dressings
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Presentation
- Preparation > Technique > Steam
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Summer
- Occasion > Brunch
- Occasion > Taste/Mood > Savory
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: wicked cook 46
On Jan 25, 2009
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
From: Chef #231069
On Jul 24, 2005
Wonderful, wonderful. I salivate just thinking about it! I rarely follow a recipe "to the letter", and in this case it's a good thing: The cooking instructions said nothing about the olive oil. But we can figure out where it fits in! Very tasty and easy as is, makes a great base for adaptations such as adding bread crumbs, quinoa, peppers, WHATEVER! Love it!
From: Miss Annie
On Nov 3, 2003
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.
From: coomic
On Oct 9, 2005
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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