Stuffed Zucchini With Herbed Feta & Roasted Tomatoes



6 ea medium zucchini

1-1/4tsp salt


1 cup crumbled feta

1 cup coarsely diced tomatoes

2-3 ea cloves of garlic

1 Tbsp fresh basil

1 Tbsp olive oil

1/4 cup parmesan cheese

fresh crack pepper as needed


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 for 10 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:

1 Tbsp butter

2 cups sweet corn kernels

2 cups chicken broth

2 Tbsp butter

salt and cracked pepper to taste


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.