These are pretty unique and went over very well when I last made them. The original recipe called for 35 minutes of total cooking time and they were a little too soft so I decreased it to 25 minutes, 10 minutes in the 1st phase and 15 minutes on the 2nd phase. Judge accordingly.
4 medium zucchini, halved lengthwise
1 tblspn olive oil
1 medium onion, chopped
1/2 tsp ground pepper
1 1/2 cups of feta cheese
1 pint grape or cherry tomatoes, halved
Pre-heat over to 475. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4" border. Roughly chop centers and set aside. Arrange zucchini cut sides down on a rimmed baking sheet and bake for 10 minutes. Set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add onion and pepper and cook, stirring, until soft for 3-5 minutes. Add chopped zucchini, cook and stir until most liquid has evaporated, about 8 minutes. Remove from heat and cool slightly. Fold in feta and tomatoes.
Fill zucchini boats with vegetable-feta mixture, and bake until top is lightly browned, about 15 minutes. Lift with spatula and serve.
4 medium zucchini, halved lengthwise
1 tblspn olive oil
1 medium onion, chopped
1/2 tsp ground pepper
1 1/2 cups of feta cheese
1 pint grape or cherry tomatoes, halved
Pre-heat over to 475. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4" border. Roughly chop centers and set aside. Arrange zucchini cut sides down on a rimmed baking sheet and bake for 10 minutes. Set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add onion and pepper and cook, stirring, until soft for 3-5 minutes. Add chopped zucchini, cook and stir until most liquid has evaporated, about 8 minutes. Remove from heat and cool slightly. Fold in feta and tomatoes.
Fill zucchini boats with vegetable-feta mixture, and bake until top is lightly browned, about 15 minutes. Lift with spatula and serve.
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