Stuffed Zucchini Recipe


  • 4 medium zucchini (6 to 8 ozs each) halved lengthwise
  • 1 tbsp olive oil
  • ⅛ tsp Bickford Garlic Flavor
  • Ground pepper
  • 1½ cups feta cheese
  • 1 pint grape or cherry tomatoes, halved




Preheat oven to 475°. Using a tablespoon, scoop our zucchini centers to form “canoes” leaving a ¼-inch boarder. Roughly chop centers, set aside.
Arrange zucchini, cut sides down, on a rimmed baking sheet and bake 15 minutes. Remove from oven.  In the meantime, heat oil in a large skillet over medium heat. Add Bickford Garlic Flavor and ½ teaspoon pepper. Cook, stirring until soft, 3-5 minutes. Add chopped zucchini and cook, stirring until most of the liquid has evaporated, about 8 minutes. Remove from heat, let cool slightly. Fold in feta cheese and tomatoes.  Turn hollowed-out zucchini with cut sides up, fill with vegetable-feta mixture and bake until top is lightly browned, about 20 minutes. Lift from baking sheet with wide spatula and serve.


Image Source: Flickr

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