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
Filled Zucchini with Feta and Chilli
Filled Zucchini with Feta and Chilli

Instructions

  1. 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.
  2. Blanch the zucchini halves for 3 minutes and drain on a wire rack with the opening facing down.
  3. Salt the zucchini chunks from the hollowing out well and drain them on a sieve.
  4. 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.
  5. Fill the zucchini halves with the mixture and place on an oiled tray.
  6. Cook in the preheated oven for 20-30 minutes until the mixture is lightly browned.
  7. 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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