Zucchini Stuffed with Feta and Shallots; Let’s Eat

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.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 35
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Vegetables

Ingredients

Scale
  • 1 medium summer squash / zucchini, cut in half lengthwise, seeds removed (see notes)
  • 46 fresh basil leaves
  • 2 shallots, sliced the long way
  • 2 tsp olive oil
  • 2oz (60gr) feta, cubed or crumbled

Instructions

  • 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.

Notes

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.

Nutrition

  • 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

Zucchini Stuffed with Feta

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 did.

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.

No treats.

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.

Of course!

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.

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