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International Stuffed Zucchini Recipe

International Stuffed Zucchini Recipe photo by Taste of Home

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Tender zucchini boats are great holders for their ample cheesy filling. Jalapeno peppers add a little kick to this unique recipe. —Mrs. Tracey Rosato, Markham, Ontario

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International Stuffed Zucchini Recipe

Prep: 20 min. Bake: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

2 large zucchini
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 garlic clove, minced
1 cup (4 ounces) shredded Havarti cheese with jalapeno or Havarti cheese
3/4 cup crumbled feta cheese, divided
2 tablespoons minced fresh basil or oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Cut each zucchini in half lengthwise; cut a thin slice from the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Place zucchini shells in a small microwave- and oven-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
In a large skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the Havarti cheese, 1/2 cup feta cheese, basil, salt and pepper.
Fill zucchini with meat mixture. Bake at 400° for 15 minutes. Top with remaining feta; bake 5 minutes longer or until zucchini is tender and cheese is melted. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 each equals 391 calories, 25 g fat (13 g saturated fat), 108 mg cholesterol, 588 mg sodium, 7 g carbohydrate, 3 g fiber, 32 g protein.

Originally published as International Stuffed Zucchini in Country Extra September 2010, p44

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.

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International Stuffed Zucchini

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(1-1) of 1 reviews

Reviewed on Aug. 19, 2011 by ysiad02

This recipe has great flavors with the basil and cheeses. I did everything as it said but used ground turkey. A friend that tried it at work also made it at home for her family and used ground meat. It was a great success. I definitely will be making it again.