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Monday, May 5, 2008

Sensei Fuel: Stuffed Zucchini

Ester and I loved this side dish recipe that she found on Yahoo! food here. It looks like the original is a Martha Stewart Recipe.

We love feta cheese and cherry tomatoes. The leftover stuffing makes a great topping to serve on sliced and toasted baguette bread.

1. 4 medium zucchini, halved lengthwise
2. 1 tablespoon olive oil
3. 1 medium onion, coarsely chopped
4. Freshly ground pepper
5. 7 1/2 ounces feta cheese, crumbled
6. 1 pint grape or cherry tomatoes, halved

Preheat oven to 475 degrees F. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4-inch border. Roughly chop centers; set aside.

Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven.

Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta and tomatoes.

Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.

Yield: 8 servings

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532

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