Zucchini Stuffed With Feta And Basil Recipes

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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

ZUCCHINI BLOSSOM A LA FETA



Zucchini Blossom a la Feta image

I love these zucchini blossoms: they're simple to make and great for appetizers or as a snack.

Provided by Starrynight

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 40m

Yield 18

Number Of Ingredients 5

½ cup olive oil
4 eggs
2 cups dry bread crumbs
8 ounces feta cheese, cut into small cubes
18 zucchini blossoms

Steps:

  • Heat the olive oil in a skillet over medium heat.
  • Lightly beat the eggs in a bowl. Place the bread crumbs on a dish. Insert a cube of feta cheese into each zucchini blossom. Dip the blossoms in the eggs, then dredge in the bread crumbs to lightly coat.
  • Fry zucchini blossoms in the skillet until golden brown.

Nutrition Facts : Calories 102.3 calories, Carbohydrate 9.3 g, Cholesterol 52.5 mg, Fat 5 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 244.1 mg, Sugar 1.3 g

INTERNATIONAL STUFFED ZUCCHINI



International Stuffed Zucchini image

Tender zucchini boats are great holders for their ample cheesy filling. Jalapeno peppers add a little kick to this unique recipe. -Mrs. Tracey Rosato, Markham, Ontario

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

2 large zucchini
1 pound ground beef
1 garlic clove, minced
1 cup shredded Havarti cheese with jalapeno or Havarti cheese
3/4 cup crumbled feta cheese, divided
2 tablespoons minced fresh basil or oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut each zucchini in half lengthwise; cut a thin slice from the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Place zucchini shells in a small microwave- and oven-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , In a large cast-iron or other heavy skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the Havarti cheese, 1/2 cup feta cheese, basil, salt and pepper. , Fill zucchini with meat mixture. Bake at 400° for 15 minutes. Top with remaining feta; bake 5 minutes longer or until zucchini is tender and cheese is melted.

Nutrition Facts : Calories 391 calories, Fat 25g fat (13g saturated fat), Cholesterol 108mg cholesterol, Sodium 588mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein.

ZUCCHINI STUFFED WITH FETA & BASIL RECIPE - (4.7/5)



Zucchini Stuffed with Feta & Basil Recipe - (4.7/5) image

Provided by garciamoss

Number Of Ingredients 6

10 small zucchini (yellow & green)
1 1/4 cups feta
1 bunch basil
1 pinch Espelette
1 teaspoon olive oil
Salt and pepper

Steps:

  • Preheat oven to 355°F. Cut the zucchini in half lengthwise and then dig inside with a spoon. Arrange them on a baking sheet. Mix together the feta, the chopped basil, Espelette pepper and season. Pour a little olive oil on top. Bake 20 minutes.

SAUTEED ZUCCHINI WITH FETA



Sauteed Zucchini with Feta image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
2 large zucchini, thinly sliced in rounds
2 garlic cloves, chopped
Salt and pepper, to taste
1/4 cup chopped parsley or basil
1 tablespoon chopped cilantro
1/2 cup crumbled feta

Steps:

  • In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.

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.

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