Stuffed Zucchini

Name: Stuffed Zucchini
Cuisine: European, Mediterranean, Greek
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for the baking dish; 1 medium yellow onion (about 8 ounces), chopped; 3 large cloves garlic, chopped; 4 medium zucchini (6 to 8 ounces each); Fine salt; 4 ounces feta cheese, crumbled and divided; 2 small roma-size tomatoes or 1 large tomato, hulled and chopped; 1/2 cup homemade or canned no-salt-added white beans, rinsed and drained; 1/4 cup small pitted black olives, such as Nicoise, chopped; 1/4 cup chopped fresh parsley leaves; 1 teaspoon freshly ground black pepper

13 steps

A simple, Mediterranean way to make a main course of zucchini, possibly summer’s most ubiquitous vegetable.

Updated at: Thu, 17 Aug 2023 08:47:53 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories203.5 kcal (10%)

Total Fat12.7 g (18%)

Carbs17.1 g (7%)

Sugars8.3 g (9%)

Protein8 g (16%)

Sodium675.8 mg (34%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonextra-virgin olive oil

plus more for the baking dish

1yellow onion

medium, chopped

3 clovesgarlic

large, chopped

4 x 6 ounceszucchini

medium

fine salt

4 ouncesfeta cheese

crumbled and divided

2tomatoes

small, roma-size, hulled and chopped

½ cupno-salt-added white beans

homemade or canned, rinsed and drained

¼ cuppitted black olives

small, such as Nicoise, chopped

¼ cupfresh parsley leaves

chopped

1 teaspoonfreshly ground black pepper

Instructions

Step 1

1 Position a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 Lightly grease a 9-by-13-inch casserole dish with oil

Step 3

3 In a large skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering

Step 4

4 Add the onion and garlic and cook, stirring frequently, until tender, about 3 minutes

Step 5

5 Remove from the heat and transfer to a large bowl

Step 6

6 Halve each zucchini lengthwise and, using a melon baller or spoon, scoop out the inside flesh, leaving a 1/2-inch border of skin and flesh all around; reserve the scooped-out zucchini halves

Step 7

7 Lightly season the insides with salt

Step 8

8 Coarsely chop the flesh and add it to the bowl with the onion and garlic, along with half of the feta, the tomatoes, beans, olives, parsley and pepper, and stir to combine; this is your filling

Step 9

9 Arrange the scooped-out zucchini halves cut side up in the greased casserole dish

Step 10

10 Divide the filling among them, mounding it as needed

Step 11

11 Top with the remaining feta

Step 12

12 Roast for about 30 minutes, or until the zucchini are fork-tender and the feta has melted and lightly browned

Step 13

13 Serve hot or at room temperature

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