|
Cold Stuffed Zucchini Side Dishes Creative and Simple Deirdre Davis Yield: 6 servings 3 small zucchini, scrubbed, trimmed, split in half lengthwise 1/3 cup extra-virgin olive oil 4 - 5 Tbsp. fresh lemon juice 8 oz. feta cheese, coarsely crumbled 2 Tbsp. chopped fresh parsley ½ Tbsp. fresh oregano or 1½ tsp. dried Plenty of freshly ground black pepper 6 lettuce leaves Small cherry tomatoes for garnish (optional) Black olives for garnish (optional) Diced red onion for garnish (optional) Steam the zucchini until tender, 5 to 10 minutes depending on size. Set aside on a plate to cool. When cool enough to handle, scoop out the zucchini to form boats. Set aside and chop the scooped-out zucchini. Place the chopped zucchini in a bowl and add the oil, 4 tablespoons lemon juice, feta, parsley, oregano and black pepper. Mix well with a fork, breaking up the cheese. Taste and add the remaining 1 tablespoon lemon juice, if desired. Stuff the zucchini boats with the mixture and place them on a bed of lettuce on a plate or a platter. Cover and chill for 2 to 4 hours. Serve with the cherry tomatoes, black olives and red onions arranged around the zucchini as garnish, if desired. |
| Home | Table of Contents | Condiments Index | Vegetable Index |