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The Washington Post

Stuffed Zucchini

Stuffed Zucchini 4.000

Bonnie Jo Mount/The Washington Post

Weeknight Vegetarian Jun 12, 2013

A simple, Mediterranean way to make a main course of zucchini, possibly summer’s most ubiquitous vegetable. Serve with your favorite grain, such as couscous, rice or bulgur.

If the zucchini are on the large side, you might want to use a roasting pan and cradle them (to make it easier to fill them) with a large piece of parchment paper.

Make Ahead: The stuffing can be made, and the zucchini stuffed and refrigerated, up to 3 days before baking. Bring to room temperature before baking.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more for the baking dish
  • 3 large cloves garlic, chopped
  • 1 medium onion, chopped
  • 4 medium zucchini (6 to 8 ounces each)
  • Sea salt
  • 4 ounces feta cheese, crumbled
  • 1/2 cup homemade or canned no-salt-added white beans, rinsed and drained
  • 2 small roma-size tomatoes or 1 large tomato, hulled and chopped
  • 1/4 cup small pitted black olives, such as Nicoise, chopped
  • 1/4 cup chopped parsley leaves
  • 1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400 degrees. Use a little oil to lightly grease a 9-by-13-inch casserole dish.

Pour the tablespoon of oil into a large skillet over medium-high heat. Once the oil shimmers, add the garlic and onion and cook, stirring frequently, until tender. Transfer to a mixing bowl.

Cut each zucchini in half lengthwise. Use a sharp melon baller or spoon to scoop out the inside flesh, leaving a 1/2-inch border of skin and flesh all around. Reserve the scooped-out zucchini halves, sprinkling the insides lightly with salt.

Coarsely chop the flesh and add it to the mixing bowl, along with half of the feta plus the beans, tomatoes, olives, parsley and pepper. Stir to combine; this will be the filling.

Arrange the scooped-out zucchini halves cut side up in the casserole dish. Divide the filling among them, mounding it as needed. Top with the remaining feta. Bake until the zucchini halves are fork-tender and the feta has melted and lightly browned, about 30 minutes.

Serve hot or at room temperature.


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Recipe Source

From Food editor Joe Yonan.

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 200


% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 5g 25%

Cholesterol: 25mg 8%

Sodium: 480mg 20%

Total Carbohydrates: 18g 6%

Dietary Fiber: 5g 20%

Sugar: 6g

Protein: 9g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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