“Scratched” Zucchini Stuffed with Feta Cheese, in Tomato Sauce

by Editorial Staff

Treat yourself and surprise everyone at the table! Make this wonderful cold appetizer – beautiful zucchini with interesting cheese filling and fantastic sauce to boot! Simple recipes for every day!

Ingredients

  • Young zucchini – 3-4 pcs.
  • Bryndza – 200 g
  • Tomatoes – 500 g
  • Salt to taste
  • Ground black pepper – to taste
  • Onions – 0.5-1 pcs.
  • Garlic – 2 cloves
  • Hot jalapeno pepper – 1 pc.
  • Parsley to taste
  • Vegetable oil (for frying) – 2 tbsp

Directions

  1. We start by simply cutting off the “tail” of the zucchini and making shallow scratches along the entire length, on all sides with a fork.
  2. We send the “scratched” zucchini to boiling salted water and cook for 7-10 minutes (depending on the size, they should not be overcooked).
  3. While the zucchini is cooling, prepare the sauce. Grate tomatoes on a coarse grater (get rid of the skin)
  4. Finely chop the onion and lightly fry in vegetable oil. Here, without waiting until the onion is golden, add hot pepper cut into rings (I have a jalapeño that can even be grown in a pot).
  5. Add chopped tomatoes. We boil for 5 minutes. Add salt (take into account the salinity of feta cheese), ground pepper and, possibly, a pinch of sugar. Peel the garlic and squeeze it through a press into the sauce. We mix.
  6. We clean the middle of the zucchini, you can make it with a regular spoon. And we stuff it with cheese cubes.
  7. We send the zucchini to the sauce, reduce the heat and cook at a minimum boil for 5-7 minutes, constantly turning over and pouring the sauce over the zucchini. At the end, add finely chopped fresh herbs.
  8. Let the zucchini cool well right in the sauce (about an hour) – and the appetizer is ready.

Bon appetit!

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