Recipe by darklordlarry
"Here's a delicious way to solve the problem of those too-big zucchinis ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and more. It's just like your mother used to make, but with an exotic Mediterranean twist!"
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1 extra large
zucchini, halved lengthwise
sweet onion, chopped
coarse salt to taste
ground black pepper to taste
1 (16 ounce) can
crumbled feta cheese
seasoned bread crumbs
shredded mozzarella cheese
This was so good!! I didn't have many of the ingredients, but simple subs. Pork instead of lamb, no mint, canned tomatoes instead of fresh because it is winter and they are out of season. Figured canned was better than fresh at this time of the year. With the leftovers I added a little extra zucchini chopped up, some more tomatoes, and served it over rice. It was delicious and my no-veggie kids ate it up!
Yummy! Used ground turkey and slivered almonds.
This was excellent! A bit labor-intensive, but it was worth it. I had all ingredients except fresh mint leaves so I used dried mint instead. I used homemade marinara sauce for the tomato sauce and lemon pepper panko crumbs for the bread crumbs. I also toasted the pine nuts before adding them in. I had more "filling" than my 2 medium-sized zucchini could accommodate, so I greased a small casserole dish and put the excess filling in it and baked it, too. Would highly recommend this recipe. It's a definite keeper for me!
This was outstanding. The flavors blended together for that Mediterranean taste. The mint and feta! I am going to try this in stuffed red peppers.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Stuffed Zucchini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 348
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