Feta Walnut Stuffed Cucumbers Recipes

FETA-WALNUT STUFFED CUCUMBERS

Feta-Walnut Stuffed Cucumbers image

Make and share this Feta-Walnut Stuffed Cucumbers recipe from Food.com.

Provided by Hessa

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup walnut halves
1/4 cup fresh parsley (chopped)
1/2 cup feta cheese (crumbled, about 2 oz)
1/4 cup nonfat milk
1 small garlic clove, minced (1/2 teaspoon)
1/2 teaspoon mild paprika
1/8 teaspoon ground red pepper
4 medium cucumbers, peeled, halved lenghtwise and seeded

Steps:

Combine walnuts and parsley in blender or food processor until powdery in texture.
Add milk, cheese, garlic, paprika and ground red pepper and puree until smooth.
Fill cucumbers with feta-walnut mixture, patting into place with fork or spoon.
Slice into wedges and lightly sprinkle tops with a little extra paprika.

Nutrition Facts : Calories 199.1, Fat 14, SaturatedFat 3.8, Cholesterol 17, Sodium 225.9, Carbohydrate 15.1, Fiber 2.7, Sugar 7, Protein 7.6

FETA CUCUMBER SALAD

Feta Cucumber Salad image

If you like the distinctive taste of feta cheese, you'll enjoy this crisp and refreshing cucumber medley, "Even our twin daughters ask me to make this speedy salad," reports Connie Lasko from Mistatim, Saskatchewan.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4-5 servings.

Number Of Ingredients 7

Ingredients

2 medium cucumbers
1/2 teaspoon salt
1/4 cup chopped green onions
1 cup (4 ounces) crumbled feta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1/8 to 1/4 teaspoon coarsely ground pepper

Steps:

Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.

Nutrition Facts :

STUFFED ZUCCHINI WITH WALNUTS AND FETA

Stuffed Zucchini With Walnuts and Feta image

I made these for lunch today and thought they were quite good. They could either be served as a vegetable side, or as a light lunch or supper dish. I used 2 fairly large zucchini, but kept the filling ingredients in the amounts listed. The recipe is from a book about Greek food.

Provided by GaylaJ

Categories Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 medium fat zucchini
3 tablespoons olive oil, divided
1 onion, chopped finely
1 garlic clove, chopped finely (I used more)
2 ounces Greek feta cheese, crumbled
1/4 cup chopped walnuts
1 cup white breadcrumb (I used whole wheat)
1 egg, beaten
1 teaspoon chopped fresh dill
salt and pepper, to taste

Steps:

Put the zucchini in a large pan of boiling water, return to a boil, and then boil for 3 minutes. Drain, rinse under cold water, drain again and let cool.
When the zucchini are cool enough to handle, cut a thin strip off the top side of each one with a sharp knife and gently score around the inside edges to help scoop out the flesh. Using a teaspoon, scoop out the flesh, leaving a shell to hold the stuffing. Chop the zucchini flesh.
Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and fry for 5 minutes, until softened. Add the chopped zucchini flesh and fry 5 minutes, until the onion is golden brown. Remove from heat and let cool slightly. Stir in the cheese then the walnuts, bread crumbs, egg, dill, salt, and pepper. Use the stuffing to fill the zucchini shells, and place side by side in an ovenproof dish. Drizzle over the remaining oil.
Cover the dish with foil and bake in a preheated oven at 375F for 30 minutes. Remove foil and bake for another 10-15 minutes or until golden brown (mine weren't as brown as I wanted so I broiled them a couple of minutes). Serve hot.

Nutrition Facts : Calories 267.4, Fat 19.9, SaturatedFat 4.5, Cholesterol 65.6, Sodium 274.5, Carbohydrate 17, Fiber 3.3, Sugar 5.9, Protein 8.2

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