Stuffed Zucchini with Feta and Herbs

Name: Stuffed Zucchini with Feta and Herbs
Yield: 6 -8 servings
Ingredients: 3-4 zucchini; 3 ounces feta cheese; 2 tablespoons Greek yogurt; 2 tablespoons bread crumbs; 2 teaspoon parsley; 2 teaspoons mint; ½ teaspoon black pepper; 1 garlic; 1 tablespoon olive oil; 1-2 teaspoons oregano

User Reviews

5

2 reviews

Excellent

Servings
6 -8 servings
Course
Side Dish

Stuffed Zucchini with Feta and Herbs

Samara Cline

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

3-4 zucchini medium sized
3 ounces feta cheese
2 tablespoons Greek yogurt
2 tablespoons bread crumbs I used barley or you can use whole wheat
2 teaspoon parsley chopped
2 teaspoons mint chopped
½ teaspoon black pepper freshly ground
1 garlic clove, minced
1 tablespoon olive oil
1-2 teaspoons oregano dry

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Instructions

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Preheat the oven at 350 Fahrenheit (180 degrees Celsius).
Wash the zucchini and boil the zucchini whole for about 10 minutes. Remove from pot and let it cool.
In a bowl mash all the other ingredients together.
Cut the edges on each side and then cut the zucchini in the middle lengthwise.
With a small spoon remove the inside and seeds of the zucchini.
Fill each half with the cheese mixture and place in a pan.
Bake for about 30 minutes until the cheese has browned on the surface.