Stuffed Zucchini with Feta 🥒 by @stephanielemperiere

50 min
Easy

4 servings

🥒

4

Zucchini

150 g

Feta

2 tsp

Honey

1 pinch

Salt

1 pinch

Pepper

1 pinch

Spices

1 tbsp

Olive Oil

6

Sun-dried Tomatoes

10

Nuts Or Seeds

Preparation Steps

  1. Step 1/5

    Cut the zucchinis in half lengthwise. Scoop out the inside with a spoon without damaging the zucchinis.

    🥒zucchini
    knife
    spoon

  2. Step 2/5

    In a bowl, cut the zucchini flesh into small pieces. Add crumbled feta and chopped sun-dried tomatoes, then season with salt, pepper, and spices.

    feta
    sun-dried tomatoes
    salt
    pepper
    spices
    knife
    bowl

  3. Step 3/5

    Generously fill the zucchini halves with the mixture and top with chopped nuts. Drizzle with olive oil.

    nuts or seeds
    olive oil
    spoon

  4. Step 4/5

    Bake in a preheated oven at 180°C (356°F) for about 30 minutes.

  5. Step 5/5

    Drizzle honey over the top of the zucchinis and serve warm.

    honey
    spoon

Composition

Ingredients

Types

Vegetables, Dairy, Condiments, Oils, Nuts

Ingredients

zucchini, feta, honey, salt, pepper, spices, olive oil, sun-dried tomatoes, nuts or seeds

Allergens

Dairy, Nuts

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

Protein: 5g, Carbohydrates: 9g, Sugar: 7g, Fat: 7g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 385mg, Iron: 1.8mg

Vitamins

Vitamin A: 150µg, Vitamin C: 30mg, Vitamin D: 0.1µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Easy (1/4)

Steps

5 steps

Equipments

Utensils

knife, spoon, bowl

Appliances

oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@stephanielemperiere

Origin

Cuisine

Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Soft

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 3 days, freezer : 1 month