Zucchini stuffed with stuff

Had to come up with a quick late evening light supper for vegetarians..  My never-fail-friend Marta gave me some great suggestions. As a result i made a quick zucchini concoction:IMG_0005

For 3 hungry people:

  • two large zucchinis (as many, as you can somehow fit in an baking dish, flat (could be sliced lengthwise, too, come to think of it)
  • some feta cheese, ground coarse – i had 200g, a bit too much
  • masses of fresh Italian parsley, chopped
  • equivalent amount of fresh dill, chopped
  • some black olives, pitted, chopped somewhat finely
  • some sun dried tomatoes, chopped finely
  • optionally, some substance that will make all this come together – i found a jar of tomato pesto in my fridge -a few teaspoons  saved me from breaking an egg into the mixture
  • salt and pepper
  • some olive oil to drop in the bottom of the target baking dish. I used the leftover from sun dried tomatoes, they come in the oil residue here
  • a handful of walnuts – option – smashed into small pieces, to drop over the filled cups of zucchini
  1. I sliced the zucchinis in 2 cm thick rings.
  2. with a metal spoon i took the seedy part out of each zucchini ring, creating a semblance of a bowl out of each ring. The part i dug out i left to a salad or something tomorrow (mixed with some salt in a small glass bowl).
  3. mixed all the other ingredients (not the oil, surely) together, adding enough salt and pepper to make it interesting.
  4. set the oven to 350F/175C
  5. with a teaspoon i filled each zucchini bowl, dipped its bottom in the oil, and placed it in the baking dish.IMG_0002
  6. sprinkled the walnuts over each zucchini bowl.IMG_0003
  7. Placed the baking dish in the hot oven for good 30-40 minutes. Let it rest a moment before serving.

There were no leftovers.

 

 

This entry was posted in Zuccini and tagged . Bookmark the permalink.

3 Responses to Zucchini stuffed with stuff

Leave a Reply

Your email address will not be published. Required fields are marked *