Sunday, September 19, 2010

Stuffed Zucchini the Mediterranean Way (Xs’ Recipe)

Recipe for 4

6 medium zucchini, halved lengthwise
4 tablespoons olive oil (plus some extra for brushing the zucchinis)
1 large onion, coarsely chopped
1/2 teaspoon kosher salt (or sea salt)
2 garlic cloves thinly chopped
1/4 teaspoon freshly ground black pepper
1 medium yellow squash, thinly cubed
1.5 cups feta cheese, crumbled
2 cups grape cherry tomatoes, halved
1/3 cup fresh parsley, finely chopped

Preheat oven to 200oC.
Using a spoon, scoop out flesh of zucchini, leaving about 1/2cm border, forming boats. Chop zucchini flesh and reserve. Brush zucchini lightly with olive oil and place hollowed sides down, on a griddle. Bake for 15 minutes, remove from oven and let cool.
In the meantime, heat 4 tablespoons olive oil in sauce pan over medium high heat. Add onion, garlic, salt, and pepper and stir until soft and slightly browned (app. 3-4 minutes). Add reserved zucchini and yellow squash and cook until liquids evaporated (app. 10-12mins).
Remove from heat and let cool slightly. Add in feta cheese, tomatoes and parsley and stir to mix. Arrange zucchini, cut sides up, in a baking dish. Fill the zucchini boats with the stuffing.
Bake until top is lightly browned, about 20 minutes. Serve hot with some crusty bread.