Filled Zucchini with Feta and Walnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- Zucchini 2 m, thick
- 3 tablespoon olive oil
- 1 shallot (s), finely chopped
- 1 clove garlic, finely chopped
- 100 g feta cheese, Greek, crumbled
- 50 g walnuts
- 50 g white bread, fresh without crust, finely crumbled
- 1 egg (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the zucchini straight at both ends, blanch in lightly salted water for 5 minutes, allow to cool, cut crosswise with a knife and then scoop out with a spoon. There should be a stable edge on the outside, the zucchini should look a bit like a canoe.
- Heat the oil, fry the shallot and garlic for 3 minutes, add the inside of the hollowed out zucchini, finely chopped, fry for 5 minutes, add breadcrumbs and coarsely chopped walnuts. Roast briefly, allow to cool.
- Mix in the egg and feta, season with salt and pepper.
- Pour the filling into the zucchini, cover the mold with aluminum foil and bake in the preheated oven at 190 ° for 30 minutes. Then remove the aluminum foil and bake for another 10 minutes.
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