Nick's parents gave us a ton of fresh veggies from their garden, so I went in search of a fun recipe to use them. I came across this Martha Stewart recipe for stuffed Zucchini, and boy was it good. I did adapt the recipe to my skills and veggie liking, the adaptations are noted in *.
Ingredients:
3 zucchini, halved lengthwise
1 tablespoon olive oil
1/2 onion, coarsely chopped
4oz Mediterranean* feta cheese (with herbs)
2 whole tomatoes cut thinly*
1/4 cup balsamic vinegar*
Time: just over an hour to make
Directions:
- Preheat oven to 475 degrees. 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. Turn oven down to 375*
- Spray cookie sheet with olive oil. Lay down thin tomato slices, coat with balsamic. Place in over for 30-40 minutes at 375. Every 10 minutes baste with more balsamic. Tomatoes are done when caramelized.*
4. Meanwhile, heat oil in a large skillet over medium. Add onion; 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.
5. Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes.
6. Top zucchini boats with caramelized tomatoes.* Lift zucchini from baking sheet with a wide spatula, and serve.
