If you look through my recipes you’ll most likely notice one common ingredient in a lot of them…CHEESE. I love cheese! The meatballs are filled with it, the tostadas are covered in it and the baked potato soup is topped with it; you see what I mean. Luckily my little man shares this adoration for cheese with me. So, to stay true to our love for cheese, I have now filled zucchinis with it.
We make these zucchinis a lot, especially when we have guests, and they are always enjoyed by all. You can easily prepare them before-hand so that you just have to stick them in the oven come dinnertime. If you don’t have any creme fraiche available it’s not a big deal; I’ve forgotten to add it before and it still tasted great…just a little less creamy. I usually serve them with a tomato or cucumber salad and some baguette. Enjoy!
- 4 zucchini
- 1 teaspoon butter
- 1 medium onion, chopped
- 1 tablespoon oregano, dried
- 1 red bell pepper, chopped
- 3.5 oz. cooked ham, cubed
- 1 slice of sandwich bread (I use whole-wheat), cubed
- 1 clove of garlic, pressed
- 7-9 oz. feta cheese, crumbled
- 1 tablespoon creme fraiche
- salt and pepper
- Wash zucchinis, halve lengthwise and scoop out the insides. Place the emptied zucchini halves in an oven-safe dish and set the scooped out meat to the side.
- Preheat the oven to 400℉/200℃.
- Melt butter in a large pan over medium heat and saute onions and oregano until soft. Add bell pepper and scooped-out zucchini and continue to saute for 3-4 minutes. Add ham and saute another 2 minutes.
- In the meantime, place the cubed bread and pressed garlic into a large bowl. Add the sauteed zucchini mixture, crumbled feta, and creme fraiche and mix well. Season with salt and pepper.
- Fill the zucchini halves with the mixture and bake in the oven for 25-30 minutes or until cheese has turned golden brown.
Recipe adapted from Skadel on Chefkoch