The garden is full of zucchini and you are looking for new recipes? If you have only ever made stuffed zucchini with meat, you can add variety to your menu with this vegetarian version. Try these delicious zucchini boats with tomatoes and feta that are ready in less than 30 minutes.
Summer is zucchini time and over the last few weeks I've been experimenting with some recipes. Thestuffed zucchini with minced meat,which my family has enjoyed in the summer for years now has a vegetarian update. And it worked wonderfully. Instead of the classic ground beef and cheese filling, I just used the zucchini pulp, a few tomatoes and feta. The result? A healthy,vegetarian recipewith few calories. Simply perfect for anyone who doesn't like hearty food in the hot season.
For this recipe you can use both green and yellow zucchini or even combine both.
Ingredients for the quick recipe
Here's everything you need for this easy recipe:
- 4 medium zucchini (e.g. 2 green and 2 yellow)
- 170 g feta or other sheep's cheese of your choice
- 300 g Cherry tomatoes
- 10 basil leaves
- 1 tablespoon olive oil
- Cooking spray or a little more olive oil for brushing
- Salt and pepper for seasoning
Preparation of the zucchini boats
First wash the zucchini and cut off the ends. This isn't necessary, but the ends aren't edible anyway.
Halve the zucchini and score the inner edge with a sharp knife. Then make a few horizontal slits from one side to the other of the longitudinal cut. Hollow out the inside with a spoon so that the zucchini look like little boats. Save the pulp.
Season the zucchini boats with salt and pepper and spray with cooking spray or brush with olive oil.
Heat the grill to 220 degrees and grill for 4 minutes per side. Alternatively, use a grill pan.
Roughly chop the flesh you removed from the center of each zucchini and fry in olive oil over medium heat for 8 minutes. Season with salt and pepper.
Crumble the feta, halve the cherry tomatoes and fold both into the fried zucchini pulp. Cook for another 2 minutes, then spoon the mixture into the grilled zucchini boats.
Chop the basil leaves into long, thin strips, sprinkle over the boats and serve.
For extra flavor, you can crumble some feta over the boats. This recipe is really quick to make and highly recommended by my family for the summer. Enjoy it!
