STUFFED ZUCCHINI WITH WALNUTS AND FETA
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
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
ZUCCHINI FRITTERS WITH FETA AND DILL
These crispy zucchini fritters make a wonderful starter or side dish, and they're a delicious way to use up your summer zucchini.
Provided by Jennifer Segal, adapted from Cooks Illustrated
Categories Appetizers
Yield 12 Fritters
Number Of Ingredients 12
Steps:
- Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
- Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
- Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
- Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.
Nutrition Facts : ServingSize 2 fritters, Calories 152, Fat 11 g, Carbohydrate 8 g, Protein 5 g, SaturatedFat 3 g, Sugar 3 g, Fiber 1 g, Sodium 288 mg, Cholesterol 73 mg
ZUCCHINI STUFFED WITH FETA AND DILL
Steps:
- Trim and discard the stem ends from 2 of the zucchini, halve the 2 zucchini lengthwise, and with a melon-ball cutter scoop out the flesh, reserving it and leaving 1/4-inch-thick shells. Arrange the shells, cut sides up, on a steamer rack set over simmering water and steam them, covered, for 3 to 5 minutes, or until they are just tender. Invert the shells on paper towels to drain.
- Cut the remaining 2 zucchini crosswise into 1/4-inch-thick slices. In a non-stick skillet cook the onions in the oil over moderate heat, stirring, until they are softened, add the reserved flesh, chopped, and the zucchini slices, and sauté the mixture over moderately high heat, stirring, until it is golden. In a food processor blend the mixture with the Feta until the zucchini slices are chopped coarse and stir in the dill. Divide the filling among the 4 zucchini shells, arrange the stuffed zucchini in an oiled flameproof baking dish, and broil them under a preheated broiler about 4 inches from the heat for 3 minutes, or until the filling is bubbling and deep golden.
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