It is that time of year when your one little zucchini plant turns into a wheelbarrow full of squash. The grocery stores are overloaded with sales on zucchini that tempt you with their low prices and bright green color. This creates quite the problem for me because my husband claims to hate zucchini. He told our 4 year old son that the more things taste like dirt the healthier they are for you. [slap to forehead]. The pressure is on in my house when it comes to things like spinach and zucchini, which apparently can taste like dirt. The jokes on them because this momma knows how to bring about some full flavor with veggies. I'm always tricking those boys into eating and liking vegetables. One of my favorite ways to eat zucchini is to stuff them. I took a cooking class in college and they made a simple stuffed zucchini with just croutons, mushrooms, and butter. I've expounded upon that idea over the years. I gave it a go with some Meditteranean flavors and boy was it flavorful! The crunch of the croutons brings some texture to the roasted red peppers, olives, and feta. It is finished off with a blast of lemon juice to bring out a bright flavor. Give your zucchini a twist this summer!
Ingredients
4 zucchini squash
2 roasted red bell peppers, diced
2 cups garlic croutons
1/4 cup sliced olives
1/2 cup crumbled feta
Salt and Pepper
2 tablespoons butter, melted
1 lemon
Instructions
1. Bring a medium-sized pot of water to a boil. Slice the ends off your zucchini and then slice them in half lengthwise. Place the zucchinis in the pot of boiling water and boil for 5 minutes. Remove from the water and pat dry.
2. Scoop out the flesh of the zucchini leaving the sides to form a boat. I find it easiest to just remove the flesh with the seeds. Chop up the removed flesh and put it in a mixing bowl. Place the boats on a baking sheet.
3. Combine the red bell peppers, croutons, olives, and feta in the mixing bowl with the zucchini flesh. Season with a little salt and pepper. Pour the melted butter over the mixture and stir.
4. Scoop the mixture into the zucchini boats filling them as full as possible. You will probably have some leftover mixture which can be enjoyed by the spoonful.
5. Place the stuffed zucchinis under a broiler for 3-5 minutes to brown it off and "melt" that feta.
6. Remove from oven and squeeze lemon juice over it. Serve hot!
