Feta and Vegetable Stuffed Zucchini
We’ve been out of town visiting with family since Friday afternoon, so I apologize for the lack of posts this week! I have a bunch of really fun posts that I can’t wait to share this week, but in the meantime I thought I’d give you an easy dinner recipe to hold you over! This meal is incredibly simple but oh-so-delicious at the same time. I’m a big fan of taking advantage of in-season produce to make our meals and this incorporates a few of them. Zucchini halves stuffed with a seasoned tomato and mushroom filling, topped with chunks of feta cheese… this is a really light dish that is also really satisfying. This recipe makes 4 stuffed zucchini halves, which makes 2 servings but can easily be doubled.
Slice 2 medium uncooked zucchini in half lengthwise. In a large pot of boiling water, cook the zucchini until tender (about 8-10 minutes). Drain well and allow to cool a little before handling. Scoop out the seeds in the middle with a spoon leaving you with four halves that are ready to be stuffed, set aside. Coat a large skillet with cooking spray and heat over medium high on a stove top. Add 2 finely diced fresh tomatoes, 1 finely chopped shallot and 1 cup finely chopped button mushrooms to the skillet and cook until pulpy (about 5 minutes). Stir in 1 tbsp minced fresh basil and season with salt and pepper. I liked to use feta packed in brine because I love the extra salty bite that it gives to the cheese. If you want to use this, just cut a piece from the block and dice it into smaller chunks. You can also just get crumbled feta cheese. Spoon the filling evenly into the zucchini halves and top with the feta cheese. These are great just like this, but are also really good with a couple tbsp fat free ranch dressing drizzled over the tops.