Ingredients for Stuffed Zucchini With Walnuts And Feta
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How to Make Stuffed Zucchini With Walnuts And Feta
- Bring a large pot of salted water to a boil. Add 2 large zucchini (about 1 pound total) and boil for 3 minutes.
- Immediately transfer zucchini to a bowl of ice water to stop the cooking process. Drain well and set aside to cool.
- Once cool enough to handle, use a sharp knife to slice off the top of each zucchini. Gently scoop out the flesh, leaving a ½-inch thick shell.
- Finely chop the scooped zucchini flesh (approximately 1 ½ cups).
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add ½ cup finely chopped yellow onion and 2 cloves minced garlic. Sauté for 5 minutes, until softened.
- Add the chopped zucchini flesh and cook for another 5 minutes, until the onions are golden brown.
- Remove from heat and let cool slightly.
- Stir in 1 cup crumbled feta cheese, ½ cup chopped walnuts, ½ cup breadcrumbs, 1 large egg, 2 tablespoons chopped fresh dill, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Fill each zucchini shell generously with the stuffing mixture.
- Arrange the stuffed zucchini in a baking dish.
- Drizzle the remaining 1 tablespoon of olive oil over the zucchini.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the zucchini are tender and golden brown.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
23g
Fat
22g
Carbs
5g
