Do you like feta cheese?
Feta is a traditional Greek cheese made with sheep’s milk or a mix of sheep’s and goat’s milk.
For those who don’t know, real Greek yogurt is made with sheep’s milk also (or goat’s milk). That is what gives it a slightly ‘tangy’ taste.
Back to the cheese…..
I always have feta in the fridge and use it a lot. Sometimes it’s just a little, crumbled, to add ‘umami’ to a dish; other times it plays a more important role… Like in these little Stuffed Zucchini / Summer Squash.
These were green striped, so I catered to the Americans and called them ‘zucchini’.
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Zucchini Stuffed with Feta and Shallots
One zucchini / summer squash about 7″ (17cm) long is just the right size for a vegetable side dish for the 2 of us.
- Prep Time: 5 minutes
- Cook Time: 35
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Vegetables
- 1 medium summer squash / zucchini, cut in half lengthwise, seeds removed (see notes)
- 4 – 6 fresh basil leaves
- 2 shallots, sliced the long way
- 2 tsp olive oil
- 2oz (60gr) feta, cubed or crumbled
- Sautée the shallots in oil until tender, about 7 minutes.
- While they cook:
- With a small spoon, hollow out each half.
- Lay basil leaves in the squash
- Add the shallots, dividing evenly.
- Top with feta
- Cover, bake at 400F (200C) for 20 minutes.
- Uncover and bake 5 – 10 minutes longer, until cheese is browned.
I use a teaspoon, and just draw it down the center of the squash, scraping out the seeds and hallowing as deeply as I want. Substitute dried basil for the fresh or use any other fresh herb.
- Serving Size: 1/2 recipe
- Calories: 143
- Sugar: 4.8 g
- Sodium: 269.6 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6.8 g
- Fiber: 1.5 g
- Protein: 5.6 g
- Cholesterol: 25.2 mg
Keywords: zucchini, summer squash, feta cheese
I was contacted a few months ago and asked if I would like to participate in promoting the European Authentic Taste – Let’s Eat project.
Naturally, I said yes.
I was told to expect a package.
I expected a package with little samples of various products that I would taste and then write about.
Many weeks later I received an envelope, from Greece, with a brochure describing the project.
I set it aside, planning on doing some research and coming up with something to say about it all.
A few more weeks go by and I get an email asking if I would like to pop over to Greece to spend 3 days tasting feta.
Logistics from the middle of nowhere, France, plus an elderly, very dependent dog, forced me to decline in the end. It looked like a very busy 3 days.
A few weeks later I got another envelope – this time with brochures about Authentic Greek Feta.
Still no samples…..
However, the next time I was in the supermarket I recognized the logo (see photo above) and bought some.
It’s wonderful feta…. packed in brine in a resealable container. More / better flavor and seems to be less salty than what I have bought in the past.
What more could one ask for?
The whole project is to promote local fruits and vegetables, along with the deli meats / charcuterie unique to each country. If you are interested, you can read more about it here: European Authentic Taste – Let’s Eat project.
I’m just happy with my newly discovered feta.