Filled Zucchini with Feta and Chilli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 medium zucchini, approx. 300g each
- 200 g feta cheese
- 2 cloves garlic
- 1 medium chilli pepper (Thai chilli)
- salt
- Vegetable broth, instant
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ cornstarch
Print Recipe
Pin Recipe Instructions
- Wake the zucchini, clean and cut in half lengthways. Carefully scoop out the zucchini halves with a spoon. The edge of the zucchini should be 5-10 mm thick everywhere.
- Blanch the zucchini halves for 3 minutes and drain on a wire rack with the opening facing down.
- Salt the zucchini chunks from the hollowing out well and drain them on a sieve.
- Put the feta, zucchini chunks, garlic and chilli in a food processor and puree. Season to taste with vegetable stock and salt, add cornstarch to thicken and turn yellow with about 1/2 teaspoon turmeric.
- Fill the zucchini halves with the mixture and place on an oiled tray.
- Cook in the preheated oven for 20-30 minutes until the mixture is lightly browned.
- If there is anything left over from the mixture, I use it to fill red pointed peppers that have been cut lengthways and cook them as well.
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