Thursday, September 30, 2010

Feta Stuffed Zucchini

I hadn't made these guys in a long while even though they are a particular favorite of the Monster. Mostly because they are a bit fussier than I like (I feel the same about stuffed tomatoes...what a pain). I mean, with the scooping of the zuke innards, the chopping and sauteeing of said innards, the cooling of the innards, then the stuffing of the zuke shells. C'mon, can't we just have sauteed zucchini and call it a day??
But, he does like them. And, I'd mistakenly bought a second container of feta when we already had a new one in the
They really are lovely though. :-)

Feta Stuffed Zucchini:

2 large zucchini (you might want to make more if you're going to the trouble and all...)
1 Tbs butter
1 large shallot, minced
2 cloves garlic, minced
1 egg
1 1/2 Tbs flour (I used brown rice flour and I think I'll reduce this amt. next time since the stuffing kind of pulled away from the shell)
2 oz. crumbled feta
dash of salt and pepper to taste

Preheat oven to 350. Lightly grease an ovenproof dish.
Cut the zukes lengthwise, then scoop out the insides, leaving about 1/4" shell.
Save the zuke scoopings and chop them.
Melt the butter in a skillet, add the chopped zucchini scoopings, shallot, garlic and salt and saute until soft.
Let the mixture cool a bit, so you don't cook the egg in the next step.
In a small bowl, beat the egg lightly.
Stir in flour, feta, and cooked zuke/shallot mixture and little black pepper.
I like to sprinkle a little salt inside the zuke shells then fill them with your mixture.
Sprinkle tops of filled zucchini with paprika.
Bake for about 40-45 minutes, then pop them under the broiler for a few minutes.

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