This recipe is fantastic. My mom and I hunted through the internet for some new zucchini recipes. The last thing that I wanted was for all my garden grown zucchini to go bad before I had the chance to use them. Then we stumbled across this recipe. A way to use four zucchini, eat delicious feat, and use some of my fresh basil all at the same time? Score! Count me in!
If you don’t have a garden or any zucchini, get your butt to the store t.o.n.i.g.h.t. and make this. You won’t regret it!
Feta and Basil Stuffed Zucchini
- 4 (8 ounce) zucchini, scrubbed
- 2 small onions, chopped
- 2 tablespoons olive oil
- 8 ounces feta cheese, crumbled
- 3 tablespoons fresh basil, chopped
- 2 teaspoons of garlic, chopped
- Remove the ends of 2 of the zucchini, cut in half lengthwise; use a melon baller (or a spoon) to scoop out the flesh, leaving a 1/4″ thick shell; set the flesh aside.
- Place the shells in a steamer, cut sides up, and steam until just tender, 3-5 minutes; invert on paper towels and drain.
- Cut the remaining 2 squash into 1/4″ slices. Heat oil in a non-stick skillet and sauté the onions over medium heat, until softened. Add the garlic and heat for an additional two minutes. Next, add the reserved flesh, chopped, and the zucchini slices; continue to cook over medium-high heat, until golden.
- 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.
- Broil 4″ from the top until the filling is bubbly and deep golden in color, about 3 minutes.