Tuesday, 2 August 2011

Feta Stuffed Zucchini Boats

I picked up some zucchini squash at our Farmer's Market last Friday and instead of going with my usual way of preparing them, which is either out on the grill or baked in a squash casserole, I decided to make them look a little fancier and stuff them.

This is somewhat like a squash casserole, but using the squash it's self as the dish, and the feta makes it really delicious and the panko crumbs brown nicely giving it a gorgeous color.


2 zucchini squash, about 7 inches long, halved lengthwise, with the stem end left intact.
1 tablespoons butter
2 tablespoons minced shallot
1 large clove of garlic, minced
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
2 eggs 
1/4 cup panko bread crumbs
1/4 cup feta cheese, crumbled
1/4 teaspoon paprika

Preheat oven to 350 degrees and lightly spray an oven proof dish with cooking spray. 

With a paring knife, cut around the zucchini, leaving a small rim, and cross hatch the center as shown below.

Scoop out the insides with a small spoon or grapefruit knife, leaving the outer skin in tact for the boat.

Chop the scooped out zucchini in smaller pieces. Melt butter in a small skillet and add the chopped zucchini, shallots, and garlic and saute until soft.

In a small bowl, lightly beat the eggs, stir in panko crumbs, feta, salt, pepper and the zucchini mixture.

Stuff mixture into the zucchini boats, sprinkle the tops of each with paprika.

Bake for 25 minutes until the tops are golden brown.

Plate and serve hot. Makes 4 side dishes or 2 main courses served with a side salad.

As you can see, the humble zucchini has now become a fancy side dish that is pretty enough for company, and really delicious too!


 I will be joining... 

Home Savvy A to Z for Savvy for HomeMade Monday

 Designs by Gollum for Foodie Friday

 Stone Gable for On the Menu Monday

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