Tasty Tuesday: Stuffed Zucchini


Whenever I make this recipe, I always think about my best friend from childhood. Not because she loved zucchini, but because she refused to eat anything green. She might eat one green bean to make her dad stop teasing her. Otherwise, she held fast to her personal theory that if a food is green, then it will not taste good. I’m pretty sure she eats vegetables now that she is grown up. At least, I hope she does. Even for those who are not big fans of veggies, this has always been a big hit when I’ve made it. It’s light, but filling and has a nice balance of flavors.

Stuffed Zucchini

4 small-medium zucchinis
1/2 cup feta cheese
1/4 cup mozzarella or cheddar, grated
1 egg
1 cup bacon pieces, cooked
1/4 cup fresh dill, chopped or 1/4 cup fresh mint, finely chopped (sometimes I use both)
1/4 or 1/2 cup flat leaf parsley (fresh), finely chopped
1/2 tsp black pepper
red pepper flakes
salt (depending on feta you are using)
olive oil, approximately 1 tbsp or less

Wash zucchinis and boil them until tender but firm, about 15 minutes. Let cool down. You can speed the process by dunking them in a cold water bath for a few minutes. Cut them in halves lengthwise to make boats. Using a small spoon, scoop out the seedy part and save about three-quarters of it to use for stuffing. Be very careful when scooping not to tear the outsides. You need to leave about a quarter inch of meat in the shell so they don’t fall apart. Put the seedy part of the zucchinis that you scooped out into a food processor and pulse a few times to smooth it out. You don’t want it to be too runny, but just creamy. In a bowl, mix egg, feta, mozzarella or cheddar, dill parsley, black pepper, bacon, and the seedy part of the zucchinis until creamy. Load zucchini boats with the stuffing. Sprinkle a couple of drops of olive oil and red pepper flakes on each. You can top with some extra cheese if you want. Bake in a preheated oven at 350degrees F for 10 to 15 minutes until cheese melts. Then broil for a couple of minutes to have a crispy top. I’m usually not a big fan of leftovers, but these are almost better the next day.


1 Comment

  1. limeandlemon said,

    January 22, 2009 at 7:19 am

    looks delicious .. nice photo … Laila .. http://limeandlemon.wordpress.com/

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