Broiled Zucchini Stuffed With Gruyere And Feta Recipes

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BROILED ZUCCHINI STUFFED WITH GRUYERE AND FETA



Broiled Zucchini Stuffed With Gruyere and Feta image

This was so easy to make and so delicious. Do make sure you get medium sized zucchini as the larger ones can be blander. These are far more filling then they appear. I served mine with a green salad and some quinoa. I continue to be grateful to Deborah Madison for her ongoing inspiration.

Provided by Inspiritual

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium zucchini
2 teaspoons butter
salt and pepper
1/3 cup feta
1/4 cup cottage cheese
1/4 cup gruyere
1 egg
1 tablespoon chopped parsley
2 teaspoons chopped marjoram
1 teaspoon flour

Steps:

  • Preheat broiler.
  • Lightly oil a baking dish large enough to hold the squash in a single layer.
  • Prepare the zucchini for stuffing, halving each one and scooping out the flesh.
  • Finely chop the zucchini and saute it in the butter, stirring frequently, until browned in places.
  • Season with salt and combine with all the other ingredients.
  • Fill the zucchini and set side by side in the baking dish.
  • Broil about 6 inches from heat until browned and heated through, about 20 minutes.
  • NOTE: I counted the saute time as part of the prep time.

Nutrition Facts : Calories 145.2, Fat 9.2, SaturatedFat 5.1, Cholesterol 72.3, Sodium 260.8, Carbohydrate 7.9, Fiber 2.1, Sugar 5.9, Protein 9.3

ZUCCHINI STUFFED WITH FETA AND ROASTED RED PEPPERS



Zucchini Stuffed with Feta and Roasted Red Peppers image

Categories     Pepper     Broil     Steam     Quick & Easy     Feta     Zucchini     Gourmet

Yield Makes abut 16 hors d'oeuvres

Number Of Ingredients 5

two 6-ounce zucchini
1/3 cup finely chopped drained bottled roasted red peppers
1/3 cup finely chopped drained feta
1/8 teaspoon dried oregano, crumbled
freshly ground black pepper to taste

Steps:

  • Preheat broiler.
  • Cut zucchini crosswise into 3/4-inch-thick sections, discarding ends, and with a melonballer scoop out center of each section, leaving 1/16-inch-thick shells and reserving centers for another use. In a steamer set over simmering water steam zucchini shells, covered, 4 minutes, or until barely tender but still bright green. Transfer shells to paper towels to drain upside down.
  • In a small bowl stir together roasted peppers, feta, oregano, and black pepper and mound in each shell. Arrange shells in a lightly oiled shallow flameproof baking dish and broil about 4 inches from heat until bubbling and beginning to turn golden, about 4 minutes.

PROSCIUTTO-STUFFED ZUCCHINI WITH FETA AND BROWN BUTTER



Prosciutto-Stuffed Zucchini with Feta and Brown Butter image

You know when people say, "That's the stuff dreams are made of"? They're referring to brown butter. I'm a big believer that apps for entertaining should be wildly impressive on the plate and easy behind the scenes. In this flavorful twist on rollatini, briny feta and salty prosciutto are layered together inside rosemary-scented zucchini slices. Splashed with sweet, nutty brown butter, these fantastic hors d'oeuvres might only make it to the party in your mouth.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield Makes 18 rolls

Number Of Ingredients 9

4 large zucchini (about 2 pounds)
1/3 cup olive oil
2 teaspoons chopped fresh rosemary
Kosher salt and cracked black pepper
4 tablespoons unsalted butter
18 thin slices prosciutto
1 cup crumbled feta cheese
1 tablespoon chopped fresh flat-leaf parsley, for garnish
1/2 teaspoon grated lemon zest

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim the ends of the zucchini so that they have a flat, sturdy bottom. Stand them up on your cutting board and using a very sharp knife (or mandoline), cut the zucchini lengthwise into 18 strips 1/8 inch thick.
  • In a small bowl, whisk together the oil and rosemary. Brush both sides of the zucchini slices with the rosemary oil and season with salt and pepper. Arrange the zucchini slices on a baking sheet and roast, flipping each strip halfway through, until tender, 8 to 10 minutes. Set aside to cool.
  • In a small skillet, melt the butter over low heat. Once the butter is fully melted, increase the heat to medium. Whisking occasionally, keep an eye on the butter as it begins to foam, and then changes from a pale blonde to a golden shade, about 5 minutes. When the butter's aroma becomes very fragrant and nutty and the color is a deep golden tone, remove the pan from the heat.
  • Season the butter with a pinch of salt, whisk vigorously, and then strain through a fine-mesh sieve to get rid of any dark brown bits.
  • Lay the cooled zucchini strips on a flat surface and top each one with a thin slice of prosciutto. Place 1 scant tablespoon of feta on the bottom of the strips and roll the zucchini closed.
  • Arrange the rolls seam-side down on a large platter and drizzle them evenly with the brown butter. Garnish with the chopped parsley and lemon zest.

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

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

ZUCCHINI STUFFED WITH FETA AND BASIL



Zucchini Stuffed With Feta and Basil image

Easy to make, savory and a nice presentation. You could use dill rather than basil in the stuffing if you prefer.

Provided by sugarpea

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 (8 ounce) zucchini, scrubbed
2 small onions, chopped
2 tablespoons olive oil
4 ounces feta cheese, crumbled
3 tablespoons fresh basil, chopped

Steps:

  • Remove the ends of 2 of the zucchini, cut in half lengthwise; use a melon baller 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; saute the onions over medium heat, until softened; 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 heat source until filling is bubbly and deep golden in color, about 3 minutes.

ZUCCHINI STUFFED WITH FETA AND DILL



Zucchini Stuffed with Feta and Dill image

Categories     Food Processor     Side     Broil     Sauté     Steam     Vegetarian     Feta     Zucchini     Summer     Dill     Gourmet

Yield Serves 4

Number Of Ingredients 5

four 1/2-pound zucchini, scrubbed
2 onions, chopped
2 tablespoons olive oil
1/4 pound Feta cheese, crumbled
3 tablespoons minced fresh 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.

BROILED ZUCCHINI



Broiled Zucchini image

These broiled zucchini are easy to prepare and delicious.

Provided by Teri Rose Mibelli

Categories     Zucchini Side Dishes

Time 15m

Yield 2

Number Of Ingredients 5

2 medium zucchini
nonstick cooking spray
salt to taste
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder, or to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Slice zucchini into 3 lengthwise pieces. Spray each slice with cooking spray.
  • Season with salt, garlic powder, and onion powder and set on a baking sheet.
  • Broil in the preheated oven until lightly browned, about 5 minutes. Turn zucchini and broil on the other side until lightly browned, an additional 5 minutes.

Nutrition Facts : Calories 39.6 calories, Carbohydrate 8.4 g, Fat 0.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 20.5 mg

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