|
Simple stuffed Zucchini with Feta & Fresh Tomato |
Printer Friendly Copy |
 |
|
| Serves 2 |
Prep 30 mins |
Cooking 35 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
2 large zucchinis
1/2 large onion
2 tablespoons olive oil
Salt and pepper
1 teaspoon thyme
4 tablespoons crumbled feta cheese
1 tomato, diced
Serve with:
2 bags of rice cooked following packet instructions
Tomato sauce
|
|
-
Preheat the oven to 200C.
-
Wash and scrub the zucchini
and then take a slice, cutting lengthwise, off the top
third of the zucchini.
-
Hollow out the zucchini with a
spoon and then roughly chop up the insides. Place the
zucchini, cut face down, on a baking sheet greased with 1
tbsp of the olive oil and bake for 20 mins.
-
Meanwhile, in a medium sauté
pan, heat 1 tbsp of the olive oil and sauté the onion and
chopped zucchini for about 7 minutes until onion is soft.
Sprinkle with the thyme, salt and pepper and set aside.
-
In a small bowl, mix together
the feta and the tomatoes. Remove the zucchini from the
oven and stuff with the onion mixture. Evenly top each
zucchini with the feta mixture and then bake for an
additional 15 minutes. Serve warm with rice and a tomato
sauce.
|
|
DAILY
DINNERS 
