"Kolokithia Varkoules" Cheese Zucchini Boats

Maria *

By
@WWCook1

Stuffed vegetables are a staple of the summer season and this version is different to my previous post of Stuffed Zucchini but just as delicious and a great way to enjoy the bounty.
The picture and recipe is from a 15 yr old greek cooking magazine, advertizing olive oil! While translating I tweeked it a bit to make my own. Hope you try and enjoy as much as my family and I do.
Kali Orexi!


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Comments:

Serves:

6 or more depending on appetite:)

Prep:

40 Min

Cook:

25 Min

Method:

Bake

Ingredients

4 lb
medium size zucchini
6-7 Tbsp
olive oil
2
medium size onions, finely chopped
1
roasted red pepper, diced
1
long green pepper,diced
2 c
crumbled feta cheese
1/2 c
kefalotyri cheese, grated (or any other hard & salty cheese)
1/2 c
sun dried tomatoes, drained of oil and chopped
1 c
finely chopped dill (leaves & stems)
1 c
strained greek yogurt
1
egg
1/2 c
breadcrumbs
salt and freshly ground pepper
a dash of mrs dash original (that's the only kind i have:)

Directions Step-By-Step

1
Wash and trim the stems off of the zucchini. Blanch zucchini whole in a large pot of salted boiling water, for 5 - 10 minutes until tender but not mushy. This will make it easier to hollow out the centers and cut down on cooking time.
2
Slice the zucchini in half, lengthwise and scoop out the centers of the zucchini. Be careful not to puncture the skin. Try to leave about a 1/4 inch thickness of flesh to give the zucchini support. Chop the flesh and set aside to drain. Also set skins aside with scooped side facing down and let drain.
3
In a large skillet or sauce pan, heat olive oil over medium high heat. Add the onion and sauté until translucent, about 3-4 minutes. Add diced peppers, the chopped zucchini flesh, season with salt and pepper and saute for 5 more minutes.
4
Remove from heat and add both cheeses (Feta & Kefalotyri or other hard salty cheese), the sun dried tomatoes, dill and stir to combine.
5
Fill the zucchini with the cooked mixture, pressing lightly to even the surface. Place them on a lightly greased (I use oil) sheet pan.
6
Preheat at 375 degrees
In a bowl mix the yogurt, egg, salt & pepper and a dash of Mrs. Dash Original:) Carefully pour the yogurt mixture over the filled zucchini and sprinkle with breadcrumbs.
7
Bake in a preheated 375 degree oven until the zucchini is cooked through and breadcrumbs are lightly browned (about 20 minutes)
Ready to enjoy!
Kali Orexi!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Wheat Free, Soy Free
Other Tags: For Kids, Healthy, Heirloom
Hashtags: #Summer, #family, #healthy