Walnut And Feta Stuffed Zucchini Recipes

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MEDITERRANEAN ZUCCHINI BOATS



Mediterranean Zucchini Boats image

Zucchini boats make the perfect vegetable vessel for ground turkey sausage, kalamata olives, sun dried tomatoes, pine nuts, basil, and Parmesan cheese for a Mediterranean take on everyone's favorite stuffed zucchini recipe.

Provided by Heidi

Categories     Main Course

Time 1h5m

Number Of Ingredients 15

3 medium zucchini
2 tablespoons extra virgin olive oil
1 pound ground turkey sausage
2 tablespoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped yellow onion
4 garlic cloves (, pressed or minced)
1 egg (, lightly beaten)
1 cup bread crumbs (, divided)
1/2 cup pitted kalamata olives (, halved)
1/2 cup sun dried tomatoes in oil (, drained and chopped)
1/2 cup chopped fresh basil (, divided)
1/4 cup pine nuts
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375°F.
  • From stem to stem, slice the zucchini in half lengthwise. Scoop out the pulp, chop, and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the ground turkey sausage and cook for 5 minutes, stirring and breaking it up into smaller pieces. Add the onion and garlic and season with the oregano, kosher salt and freshly ground black pepper. Add the reserved chopped zucchini pulp and cook until the onion softens and the turkey is no longer pink.
  • Remove the pan from the heat and stir in the whisked egg, bread crumbs, olives, sun dried tomatoes, 3/4 of the basil, pine nuts, and half of the Parmesan cheese. Toss and mix well.
  • Spoon the stuffing into the zucchini boats and place in a 9 X 12 baking dish or baking sheet. Sprinkle with the remaining Parmesan cheese. Cover tightly with foil and bake for 30 minutes. Uncover and bake for 10-15 more minutes or until the zucchini are fork tender. Serve hot topped with the remaining basil and more Parmesan cheese if desired.

Nutrition Facts : Calories 540 kcal, Carbohydrate 35 g, Protein 33 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 130 mg, Sodium 1881 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

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.

MEDITERRANEAN STUFFED ZUCCHINI



Mediterranean Stuffed Zucchini image

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

1 extra large zucchini, halved lengthwise
1 tablespoon olive oil
1 sweet onion, chopped
1 tablespoon chopped garlic
1 pound ground lamb
coarse salt to taste
ground black pepper to taste
1 (16 ounce) can tomato sauce
2 tomatoes, chopped
¾ cup crumbled feta cheese
½ cup pine nuts
¼ cup mint leaves
¼ cup water
¼ cup mint leaves
¾ cup seasoned bread crumbs
¾ cup shredded mozzarella cheese

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

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

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