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 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!
Yummy! Used ground turkey and slivered almonds.
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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