cynupstateny
Well-known member
when they see me coming. Found this recipe that Ruth posted and wonder if there's any reason I can't freeze these- they sound great. I think I should cut them in half before boiling or they'll never soften.
Stuffed Zucchini with Walnuts and Feta
from Food of the World – Greece by Suzanna Tee
4 med zucchini
3 T olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 oz Greek feta cheese, crumbled
¼ c walnut pieces, chopped
1 c white breadcrumbs
1 egg, beaten
1 tsp fresh dill, chopped
salt
pepper
Put the zucchini in a saucepan of boiling water, return to the boil and the boil for 3 minutes. Drain, rinse under cold water and drain again. 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; fry for 5 minutes, until softened. Add zucchini flesh and fry for 5 minutes, until the onion is golden brown. Remove from heat and let cool slightly. Stir in cheese then walnuts, breadcrumbs, egg, dill, salt and pepper. Use the stuffing to fill the zucchini shells and place side by side in an ovenproof dish. Drizzle the remaining oil over top.
Cover the dish with foil and bake in a preheated oven at 375°F for 30 minutes. Remove the foil and bake for a further 10-15 minutes or until golden brown. Serve hot.
Serves 4.
Stuffed Zucchini with Walnuts and Feta
from Food of the World – Greece by Suzanna Tee
4 med zucchini
3 T olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 oz Greek feta cheese, crumbled
¼ c walnut pieces, chopped
1 c white breadcrumbs
1 egg, beaten
1 tsp fresh dill, chopped
salt
pepper
Put the zucchini in a saucepan of boiling water, return to the boil and the boil for 3 minutes. Drain, rinse under cold water and drain again. 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; fry for 5 minutes, until softened. Add zucchini flesh and fry for 5 minutes, until the onion is golden brown. Remove from heat and let cool slightly. Stir in cheese then walnuts, breadcrumbs, egg, dill, salt and pepper. Use the stuffing to fill the zucchini shells and place side by side in an ovenproof dish. Drizzle the remaining oil over top.
Cover the dish with foil and bake in a preheated oven at 375°F for 30 minutes. Remove the foil and bake for a further 10-15 minutes or until golden brown. Serve hot.
Serves 4.