Walnut And Feta Stuffed Zucchini Recipes

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.

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.

Steps:

• Preheat oven to 375*F.
• Lightly oil a baking sheet.
• Slice the zucchini in half lengthwise.
• With a paring knife, score the flesh about 1/2 inch deep.
• Place the cut sides down on the baking sheet.
• Sprinkle with the sherry and cover with foil.
• Bake for about 20 m;inutes, until yielding but still firm.
• While the zucchini bakes, make the sauce.
• Heat the oil in a saucepan, add the onions and garlic, and saute for about 10 minutes, until the onions are translucent.
• Add the tomato paste, tomatoes, oregano, cinnamon, and sherry.
• Bring to a boil; then reduce the heat and simmer for 10 to 15 minutes.
• Add salt and pepper to taste.
• Cover and set aside.
• While the sauce simmers, prepare the filling.
• Saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent.
• In a bowl, combine the sauteed onions with the walnuts, feta, currants, and lemon juice.
• Stir in the rice.
• When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell.
• Chop the flesh and add it to the filling.
• Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil.
• Bake, uncovered, for 10 to 15 minutes, until hot.
• To serve, ladle some of the tomato sauce onto each plate.
• Place a stuffed zucchini on the sauce and top with grated feta.
• Garnish, if you wish, with oregano leaves.
• Enjoy!