78
      Friday
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      Stuffed Zucchini With Herbed Feta & Roasted Tomatoes

      4D28E238C83D40A19F485455548F56E1
      4D28E238C83D40A19F485455548F56E1
      Ingredients:6ea medium zucchini1-1/4tsp saltFilling:1c crumbled feta1c coarsely diced tomatoes2-3ea cloves of garlic1T fresh basil1T olive oil1/4c parmesan cheesefresh crack pepper as neededDirections:Pre-heat oven to 375 or pre heat grillCut 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 sauceIngredients:1T butter2c sweet corn kernels2c chicken broth2T buttersalt and cracked pepperDirections: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.