Veggie & Feta Stuffed Zucchini

If you use a large zucchini you might need to make more stuffing than I did – just double the recipe (leftovers will be great on rice).

Serves 4


5 small zucchini
1/4 cup olive oil
1/3 heaping cup diced celery (about 1 stalk)
1/2 heaping cup diced carrot (about 1)
1 heaping cup diced onion (about 1 small)
1 Roma tomato, diced
small handful fresh parsley, chopped

1 cup plain tomato sauce mixed with 1 Tbsp vinegar (or to taste)
1/2-3/4 cup crumbled feta, preferably Bulgarian


Slice the zucchini in half lengthwise and scoop out a channel of the white flesh.

Chop up all ingredients.

Add this goodness to a skillet with a pool of golden olive oil, salt and pepper. Be happy knowing that there’s really no way you can mess this up.

Simply cook until softened and beginning to brown (and the entire house smells like “good”). Remove from heat and sprinkle on the parsley, to taste.

Preheat the oven to 400F. Meanwhile, stuff the zucchini dream boats with the filling.

When you’re done, nestle them on a bed of tomato sauce.

Sprinkle liberally with feta crumbles.

Bake for 25 minutes, or until softened, but the zucchini still retains its shape and has a little bite.

And Enjoy !

PS: This is also perfect on the grill if you like your vegys on the crisp side …. mmmmm !

Globally conscious herbal teas and supplements


3 responses to this post.

  1. Try this recipe on the grill this summer. It picks up the smokie taste of grilling and OMG! Your mouth has a party !


  2. […] Veggie & Feta Stuffed Zucchini ( […]


  3. […] Veggie & Feta Stuffed Zucchini ( […]


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