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.
1
Cut the zucchini in half lengthwise and scoop out the flesh with a spoon.
- Courgette: 2 pieces
2
Chop the flesh into cubes, mix with feta. Stuff the resulting zucchini boats.
- Courgette: 2 pieces
- Feta cheese: 200 g
3
Cut the tomatoes in half and place them on the boats.
- 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.
- Rocket (arugula): 100 g
7
You can also bake patissons, but then it should be baked for 1 hour.
