Ingredients for Walnut And Feta Stuffed Zucchini
- 2 medium zucchini
- Sherry Wine
- Olive oil (for baking sheet and sauteing)
- Onion
- 1 clove minced garlic (for filling) + 1 clove minced garlic (for sauce)
- Tomato Paste
- Tomatoes With Juice
- Fresh Oregano
- Ground Cinnamon
- Dry Sherry
- Salt & Fresh Ground Pepper
- 1/2 cup chopped walnuts
- Feta Cheese
- 1/4 cup currants
- Fresh Lemon Juice
- Cooked Brown Rice
- Seasoned Bread Crumbs
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How to Make Walnut And Feta Stuffed Zucchini
- Preheat oven to 375°F (190°C). Lightly oil a baking sheet.
- Slice two medium zucchini in half lengthwise. Using a spoon or paring knife, gently scoop out the flesh, leaving a 1/4-inch shell. Dice the scooped zucchini.
- In a medium bowl, combine the diced zucchini with 1/2 cup chopped walnuts, 1/2 cup crumbled feta cheese, 1/4 cup currants, 2 tablespoons lemon juice, 1/4 cup cooked rice, 1/4 cup chopped red onion, 1 clove minced garlic, and salt and pepper to taste.
- In a small saucepan, heat 1 tablespoon olive oil. Saute 1/4 cup chopped red onion and 1 clove minced garlic until softened (about 5 minutes).
- Stir in 1 (28 ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon ground cinnamon, 2 tablespoons dry sherry, salt, and pepper to taste. Bring to a simmer and cook for 10-15 minutes.
- Place the zucchini halves cut-side down on the prepared baking sheet. Sprinkle with 1 tablespoon dry sherry.
- Spoon the walnut and feta mixture into the zucchini shells.
- Sprinkle the stuffed zucchini with 1/4 cup seasoned bread crumbs and a drizzle of olive oil.
- Bake for 10-15 minutes, or until the zucchini is tender and the filling is heated through.
- While the zucchini bakes, prepare the sauce (steps 4-6).
- To serve, spoon some of the tomato sauce onto each plate. Place a stuffed zucchini on top, and garnish with extra crumbled feta and fresh oregano leaves, if desired.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
80g
Fat
30g
Carbs
20g
