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"kolokithia varkoules" cheese zucchini boats

(1 rating)
WWCook1 avatar
Recipe by
Maria *
@WWCook1
Athens

Stuffed vegetables are a staple of the summer season and this version is different to my previous post of Stuffed Zucchini but just as delicious and a great way to enjoy the bounty. The picture and recipe is from a 15 yr old greek cooking magazine, advertizing olive oil! While translating I tweeked it a bit to make my own. Hope you try and enjoy as much as my family and I do. Kali Orexi!

(1 rating)
yield 6 or more depending on appetite:)
prep time 40 Min
cook time 25 Min
method Bake

Ingredients For "kolokithia varkoules" cheese zucchini boats

  • 4 lb
    medium size zucchini
  • 6-7 Tbsp
    olive oil
  • 2
    medium size onions, finely chopped
  • 1
    roasted red pepper, diced
  • 1
    long green pepper,diced
  • 2 c
    crumbled feta cheese
  • 1/2 c
    kefalotyri cheese, grated (or any other hard & salty cheese)
  • 1/2 c
    sun dried tomatoes, drained of oil and chopped
  • 1 c
    finely chopped dill (leaves & stems)
  • 1 c
    strained greek yogurt
  • 1
    egg
  • 1/2 c
    breadcrumbs
  • salt and freshly ground pepper
  • a dash of mrs dash original (that's the only kind i have:)

How To Make "kolokithia varkoules" cheese zucchini boats

  • 1
    Wash and trim the stems off of the zucchini. Blanch zucchini whole in a large pot of salted boiling water, for 5 - 10 minutes until tender but not mushy. This will make it easier to hollow out the centers and cut down on cooking time.
  • 2
    Slice the zucchini in half, lengthwise and scoop out the centers of the zucchini. Be careful not to puncture the skin. Try to leave about a 1/4 inch thickness of flesh to give the zucchini support. Chop the flesh and set aside to drain. Also set skins aside with scooped side facing down and let drain.
  • 3
    In a large skillet or sauce pan, heat olive oil over medium high heat. Add the onion and sauté until translucent, about 3-4 minutes. Add diced peppers, the chopped zucchini flesh, season with salt and pepper and saute for 5 more minutes.
  • 4
    Remove from heat and add both cheeses (Feta & Kefalotyri or other hard salty cheese), the sun dried tomatoes, dill and stir to combine.
  • 5
    Fill the zucchini with the cooked mixture, pressing lightly to even the surface. Place them on a lightly greased (I use oil) sheet pan.
  • 6
    Preheat at 375 degrees In a bowl mix the yogurt, egg, salt & pepper and a dash of Mrs. Dash Original:) Carefully pour the yogurt mixture over the filled zucchini and sprinkle with breadcrumbs.
  • 7
    Bake in a preheated 375 degree oven until the zucchini is cooked through and breadcrumbs are lightly browned (about 20 minutes) Ready to enjoy! Kali Orexi!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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