Stuffed Zucchini With Herbed Feta & Roasted Tomatoes

Ingredients:

6ea  medium zucchini
1-1/4tsp salt

Filling:

1c crumbled feta
1c coarsely diced tomatoes
2-3ea cloves of garlic
1T fresh basil
1T olive oil
1/4c parmesan cheese
fresh crack pepper as needed

Directions:

Pre-heat oven to 375 or pre heat grill
Cut each zucchini in half lengthwise, scoop out the seeds, leaving a half inch thick shell.
Place the zucchini halves, cut-side up in a baking pan and sprinkle with salt. (If using grill use an aluminum pan)
Mix the tomatoes with the garlic, basil and olive oil, place on a cookie sheet or aluminum pan roast in oven for10 minutes or on top shelf of grill or on the non-heat side of grill remove and cool.
Toss with the feta, season with salt and fresh cracked pepper, spoon into zucchini, sprinkle with parmesan and place back in oven for 15-18 minutes or place back on grill and cover until cooked through and cheese is melted.

Corn sauce

Ingredients:

1T butter
2c sweet corn kernels
2c chicken broth
2T butter
salt and cracked pepper

Directions:

Place the butter and corn into a sauce pot and cook over medium heat for 3 minutes or so until you can smell the corn, add the stock and bring to a boil.
Simmer until tender 15minutes or so.
Puree in a blender until smooth, strain then stir in the remaining butter, salt and pepper.
Drizzle over the zucchini.

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