Baked Zucchini with Feta – Greek-Style - The Fast Recipe Food Blog

Baked Zucchini with Feta – Greek-Style

Baked zucchini with feta, filled with a creamy zucchini and feta mixture, topped with golden buttery breadcrumbs. Large baking dish

Course Appetizer, Main Course

Cuisine Greek

Diet Vegetarian

Prep Time 30

Cook Time 30

Servings people

Calories 375kcal

Author Adina

Prepare the zucchini: Wash them, cut them in half lengthwise, and use a spoon to scoop out the center. Reserve the scooped-out zucchini flesh and chop it finely.
4 medium zucchini
Make the filling: In a bowl, mix the chopped zucchini flesh with crumbled feta, cream, and dill. Season lightly with salt and pepper.
5.5 oz feta + ½ cup heavy cream + 2 eggs + 4 tablespoons all-purpose flour + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper + 3 tablespoons dill
Stuff the zucchini: Arrange the zucchini halves in a baking dish. Spoon the mixture into the hollowed-out zucchini, then pour any remaining filling evenly over all of them.
Prepare the topping: Melt butter in a small pan, add the breadcrumbs, and stir until they are lightly coated.
1 tablespoon butter + 5 tablespoons breadcrumbs
Top and bake: Sprinkle the breadcrumbs over the zucchini and bake in a preheated oven at 350°F/ 180°C for 30-35 minutes, until the zucchini are tender and the topping is golden brown.

Zucchini: Choose medium-sized zucchini so they fit snugly in the baking dish and cook evenly.
Feta: Use feta from a block of cheese, not pre-crumbled feta.
Make-ahead: You can prepare the zucchini and filling ahead of time, then bake just before serving.