Recipe - Feta Stuffed Zucchini

It’s that time of year again! Our zucchini harvest is in full swing, promising a bountiful yield this year. We’ve tried many recipes to use up our abundance; zucchini relish, breads, cakes and more. This recipe though is a family favorite. Even our picky eaters can’t resist it!

For this recipe, we recommend selecting young zucchinis, ideally between 6 to 8 inches in size. This ensures a perfect portion without an overwhelming number of seeds to deal with.

Ingredients:

  • 2 zucchini (6-8 inches)

  • 1/4 tsp salt

  • 1 tbs fresh thyme

  • 2 tbs fresh oregano

  • 1/2 tsp garlic (minced)

  • 1/4 tsp onion powder

  • 1 tbs heavy cream

  • 2 tbs bread crumbs

  • 8 oz feta cheese

Directions:

  1. Preheat oven to 400F degrees.

  2. Line a medium baking sheet with foil.

  3. Halve the zucchini lengthwise. With a spoon (a grapefruit spoon works best), scoop out the seeds of the zucchini, but leave most of the “meat”. They should look like little canoes. Sprinkle with a pinch of salt and set aside.

  4. Place the herbs in a food processor and pulse until finely chopped and mixed together. Add the feta and heavy cream and process until mostly smooth.

  5. Spoon the feta mixture into the zucchini, distributing it evenly. Sprinkle the bread crumbs over the feta mixture and transfer to the baking sheet.

  6. Bake for 25 minutes, then boil for 4 minutes to brown the tops to a golden brown.

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