Irene Adamopoulos
Greek Market
Choose large zucchini (about 6-8 inches in length) to hollow out and pack with even more of the good stuff.
Ingredients
2 Tbsp kalamata extra virgin olive oil
1 zucchini, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 small yellow onion, diced
4-6 celery sticks, diced
4-6 whole zucchini (6-8”)
1/2 cup grated feta cheese
1 Tbsp greek oregano
1 Tbsp dried or fresh basil
salt and pepper to taste
grated mozzarella cheese
Method
- Heat olive oil in a frying pan over medium high heat. Add diced vegetables and sauté until soft.
- Cut the tops off whole zucchini, and slice in half lengthwise. Using a melon-baller, hollow out zucchini, leaving half an inch at each end.
- Once diced vegetables have cooled, mix them together with grated feta, oregano, basil, salt, and pepper.
- Fill each zucchini boat with mixture and top with grated mozzarella cheese.
- Place the zucchini on a baking tray lined with parchment paper. Bake at 500ºF for 3 minutes, turn the pan, and bake for an additional 2-3 minutes, until golden brown.
Yield 4-6 zucchini