"kolokithia varkoules" cheese zucchini boats
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!
prep time
40 Min
cook time
25 Min
method
Bake
yield
6 or more depending on appetite:)
Ingredients
- 4 pounds medium size zucchini
- 6-7 tablespoons olive oil
- 2 - medium size onions, finely chopped
- 1 - roasted red pepper, diced
- 1 - long green pepper,diced
- 2 cups crumbled feta cheese
- 1/2 cup kefalotyri cheese, grated (or any other hard & salty cheese)
- 1/2 cup sun dried tomatoes, drained of oil and chopped
- 1 cup finely chopped dill (leaves & stems)
- 1 cup strained greek yogurt
- 1 - egg
- 1/2 cup breadcrumbs
- - salt and freshly ground pepper
- - a dash of mrs dash original (that's the only kind i have:)
How To Make "kolokithia varkoules" cheese zucchini boats
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Step 1Wash 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.
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Step 2Slice 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.
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Step 3In 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.
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Step 4Remove from heat and add both cheeses (Feta & Kefalotyri or other hard salty cheese), the sun dried tomatoes, dill and stir to combine.
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Step 5Fill the zucchini with the cooked mixture, pressing lightly to even the surface. Place them on a lightly greased (I use oil) sheet pan.
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Step 6Preheat 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.
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Step 7Bake 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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