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zucchini stuffed with feta and basil



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  • Carbohydrates: 192.5
  • Fats: 21.0
  • Dietary Fiber: 33.0
  • Minerals: 14.0
  • Proteins: 14.0
  • Vitamins: 28.0
  • Water: 3.0


  1. Remove the ends of 2 of the zucchini
  2. Cut in half lengthwise
  3. Use a melon baller to scoop out the flesh
  4. Leaving a 1 / 4" thick shell
  5. Set the flesh aside
  6. Place the shells in a steamer
  7. Cut sides up
  8. And steam until just tender
  9. 3-5 minutes
  10. Invert on paper towels and drain
  11. Cut the remaining 2 squash into 1 / 4" slices
  12. Heat oil in a non-stick skillet
  13. Saute the onions over medium heat
  14. Until softened
  15. Add the reserved flesh
  16. Chopped
  17. And the zucchini slices
  18. Continue to cook over medium-high heat
  19. Until golden
  20. Process the cooked mixture and the feta in a food processor until the zucchini is roughly chopped
  21. Stuff the shells with this filling and place them in an oiled baking dish
  22. Broil 4" from the heat source until filling is bubbly and deep golden in color
  23. About 3 minutes

Step 13

Total Time in Minute 30

Ingredients Count 5

cooking zucchini stuffed with feta and basil

See More Relate Photo




Olive oil

Feta cheese

Fresh basil

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