Zucchini stuffed with feta

4 servings

60 minutes

Zucchini stuffed with feta is the embodiment of Mediterranean cuisine, combining simplicity and exquisite taste. This recipe comes from sunny Greece, where fresh vegetables and cheese play a key role in gastronomy. Tender zucchinis baked to softness blend with the creamy saltiness of feta, creating a harmony of flavors. Cherry tomatoes add juiciness and a hint of sweetness, while arugula provides a spicy note. The dish is perfect for a light dinner or as an appetizer on a festive table. It can be served as a standalone dish or complemented with fresh bread and olives. The simplicity of preparation makes it accessible for anyone wanting to bring Greek culinary notes into their diet. It is a true celebration of flavor and aroma that awakens the desire to immerse oneself in the atmosphere of a cozy Mediterranean evening.

Energy value per serving

• Calories: 181.2
• Proteins: 11.7g
• Fats: 12.5g
• Carbohydrates: 6.1g

Ingredients

• Zucchini: 2 pc
• Cherry tomatoes: 8 pc
• Feta cheese: 200 g
• Arugula: 100 g

Cooking steps

1. Cut the zucchini in half lengthwise and scoop out the flesh with a spoon.

   Required ingredients:

   • Zucchini: 2 pieces

2. Chop the flesh into cubes, mix with feta. Stuff the resulting zucchini boats.

   Required ingredients:

   • Zucchini: 2 pieces
   • Feta cheese: 200 g

3. Cut the tomatoes in half and place them on the boats.

   Required ingredients:

   • Cherry tomatoes: 8 pieces

4. Place the zucchini in a baking dish and put it in the oven.

5. Bake at 180 degrees for 40-45 minutes.

6. Place on a plate and garnish with arugula.

   Required ingredients:

   • Arugula: 100 g

7. You can also bake patissons, but then it should be baked for 1 hour.