Zucchini stuffed with savory onion, yellow squash, ripe tomatoes and crumbled feta cheese. Makes for an impressive vegetable side dish—or two servings make a healthy vegetable entrée.
Why try? The multiple steps in this recipe are well worth the effort to make this special occasion vegetable dish that’s perfect for entertaining. It’s a healthy and colorful side dish that pairs well with beef, poultry, fish, seafood or pork.
Foodie Byte: This dish can be made ahead and transported easily. Prepare to step 5, then bake in a hot oven just prior to serving.
Ingredients 6 medium zucchini, halved lengthwise 1/3 cup olive oil, divided 1 medium onion, coarsely chopped 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 medium yellow squash, coarsely chopped 8 ounces feta cheese, crumbled (about 1½ cups) 2 cups grape tomatoes, halved 1/4 cup fresh parsley, finely chopped
Preparation 1. Preheat oven to 475°F. 2. Using a spoon, scoop out flesh of zucchini, leaving a 1/4-inch border, forming “boats.” Chop zucchini flesh and reserve. 3. Brush zucchini lightly with oil and place hollowed sides down, on a parchment-lined baking sheet; bake 15 minutes. Remove from oven; cool. 4. In the meantime, heat 1/4 cup oil in sauté pan over medium-high heat. Add onion, salt, and pepper; sauté until soft and slightly browned, 3 to 5 minutes. Add reserved zucchini and yellow squash; sauté until liquid is evaporated, about 10 minutes. Remove from heat and allow mixture to cool slightly. Fold in feta cheese, tomatoes and parsley. 5. Arrange zucchini, cut sides up, in two 9 x 13 baking dishes. Fill with squash-feta mixture. 6. Bake until top is lightly browned, about 20 minutes. 7. Serve immediately.[[In-content Ad]]
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