- 2 large zucchini (mine weighed 14.5 oz each!)
- 1 medium tomato, finely diced
- 1/2 large onion, finely diced
- 3 oz feta, crumbled
- small handful of oil-cured olives, chopped
- 1/2 C panko
- 2 cloves garlic, minced
- big pinch of red pepper flakes
Preheat oven to 375. Wash zucchinis and halve lengthwise. If your zukes are unstable, peel off a very thin slice from tip to end so that they don't rock about in the pan. Scrape out flesh to make a long, narrow channel down each half and reserve. I left about 1/4" of flesh all around. Finely chop about 2/3 of scooped out flesh and set aside.
In a saucepan over medium heat, saute onions and garlic until translucent and fragrant. Add chopped zucchini flesh to pan. Saute until cooked through. Pour into a bowl and add remaining ingredients. Stir to combine and taste for seasoning. I added a pinch of dried basil but would have preferred oregano.
In a 9 x 13 dish, spray with cooking spray and place zuke halves inside. Sprinkle with S&P before filling with stuffing mixture. Evenly distribute mixture and pour in 1/2 C water into bottom of baking dish before placing in the oven. Bake, uncovered, for 45-50 minutes or until zuke halves are cooked through and tender when pierced with a knife. Allow to rest for 5 minutes before serving. I served these with a tossed salad but had planned to serve with garlicky sauteed chard. Except I forgot to prepare the chard. Oops. Either way, it turned out well and made for tasty leftovers today.
