GREEK VEGETARIAN STUFFED ZUCCHINI
These vegetarian stuffed zucchinis are perfectly tender and fresh with the flavors of the Mediterranean. Olives and feta cheese deliver a nice salty bite, while quinoa adds a nutty flavor, along with protein and fiber.
Provided by Adam Hickman
Categories Healthy Feta Cheese Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Cut each zucchini in half lengthwise and, using a teaspoon, remove most of the flesh, leaving 1/2-inch-thick shells. Coarsely chop half of the flesh; discard the remaining flesh or reserve for another use. Place the zucchini shells on a baking sheet; sprinkle with salt and pepper. Bake until the zucchini starts to soften, 10 to 13 minutes.
- Meanwhile, heat oil in a medium skillet over medium-high heat. Add the chopped zucchini, onion, garlic, paprika and 2 teaspoons oregano; cook, stirring occasionally, until the onion starts to soften, 3 to 4 minutes. Remove from the heat and stir in quinoa, tomatoes, olives and feta. Divide evenly among the zucchini shells.
- Switch the oven to broil and place a rack 8 inches from the heat. Broil the filled zucchini shells until the tops are lightly browned, 5 to 6 minutes. Sprinkle with the remaining 1 teaspoon oregano.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 21.6 g, Cholesterol 16.7 mg, Fat 11 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 3.6 g, Sodium 458.4 mg, Sugar 6.9 g
MEDITERRANEAN STUFFED ZUCCHINI
Here's a delicious way to solve the problem of those too-big zucchinis ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and more. It's just like your mother used to make, but with an exotic Mediterranean twist!
Provided by Larry Short
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
- Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
- Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.
Nutrition Facts : Calories 649.3 calories, Carbohydrate 38.8 g, Cholesterol 114.7 mg, Fat 38.7 g, Fiber 7 g, Protein 40.6 g, SaturatedFat 14.9 g, Sodium 1522.8 mg, Sugar 14.2 g
GREEK MEATLESS STUFFED ZUCCHINI
Another great idea for when you have lots of zucchini coming out of the garden and you don't want a heavy, meat-based stuffing. The stuffing quantity is for 4-5 inch long zucchini.
Provided by Pesto lover
Categories Vegetable
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Chop the onion and celery finely. Place them in a pot with the oil, rice, water, salt and pepper. Cook for 25 minutes, over medium heat.
- Meanwhile, mix the juice of two lemons with the egg whites. Set aside.
- Mix the juice of one lemon with the egg yolks. Mix and refrigerate.
- Preheat oven at this point to 350°F.
- Cut the zucchinis in half and scrape out innards. Chop the innards and add to rice mixture after it has cooked for the 25-minute period. Cook with the rice for 5 minutes, to soften the zucchini.
- Take rice off heat and add in the bread crumbs, parsley and egg white mixture. Mix well.
- Place the zucchinis in a baking pan. Stuff the zucchinis with the rice mixture and bake for 40 minutes, covered.
- Take the zucchinis out of the oven, uncover and if there is any juice in the pan, drain it into the egg yolk mixture. Mix well and spoon it onto the zucchinis. Bake uncovered for 5 minutes.
- Serve.
Nutrition Facts : Calories 409.7, Fat 19.6, SaturatedFat 3.5, Cholesterol 158.6, Sodium 815.3, Carbohydrate 53.9, Fiber 10.3, Sugar 9.5, Protein 13.9
GREEK STUFFED ZUCCHINI
This is a tasty meat and vegetables with just the right spices to make it a flavorful dish. I got this from the ladies of the Greek Orthodox Church. They always have something special cooking in the kitchen.
Provided by glitter
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Slightly brown the meat, drain if needed.
- Add the seasonings.
- Cook onions and the garlic in the olive oil.
- Add wine and tomato then cook your mixture 30 minute.
- Let it cool slightly, then quickly stir in the egg whites and bread crumbs.
- Set aside while preparing the zucchini.
- Trim both ends of the zucchini and slice in halves lengthwise.
- Parboil them for 3 minutes in salted water.
- Carefully, remove onto paper towels and drain.
- Place into an oiled, flat roasting pan.
- Scoop out the centers discarding the pulp.
- Spoon the meat filling into the shells.
- Top each with bread crumbs, moistened with oil or butter.
- Sprinkle with the grated cheese over all.
- Bake at 350°F for 40 minutes or until crumbs are golden and the zucchini are very tender.
Nutrition Facts : Calories 436.8, Fat 25.9, SaturatedFat 7.3, Cholesterol 49.7, Sodium 615.8, Carbohydrate 25.2, Fiber 4.3, Sugar 8.4, Protein 19.1
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