Moldovan Veggie & Feta Stuffed Zucchini
- 5 small zucchini
- 1/4 cup olive oil
- 1/3 heaping cup diced celery (about 1 stalk)
- 1/2 heaping cup diced carrot (about 1)
- 1 heaping cup diced onion (about 1 small)
- 1 Roma tomato, diced
- small handful fresh parsley, chopped
- salt
- pepper
- 1 cup plain tomato sauce mixed with 1 Tbsp vinegar (or to taste)
- 1/2-3/4 cup crumbled feta, preferably Bulgarian
- Method
- Let’s imagine ourselves under the Moldovan sun, riding around in a boat made of pure zucchini.
- We’ll make it out of small, slender zucchini. Simply slice them in half lengthwise and scoop out a channel of the white flesh.
- Chop up all that goodness. It’ll go in the happy stuffing.
- You’ll also need a frosty heap of celery…
- An orange hop of carrots…
- … a glorious gaggle of onions
- … and a pile of juicy tomato.
- Add this goodness to a skillet with a pool of golden olive oil, salt and pepper. Be happy knowing that there’s really no way you can mess this up.
- Simply cook until softened and beginning to brown (and the entire house smells like “good”). Remove from heat and sprinkle on the parsley, to taste.
- Even 2 1/2 year-olds can help with this! (It takes serious concentration)
- Ava loves to help!
- When you’re done, nestle them on a bed of tomato sauce.
- And don’t forget the cheese!
- Sprinkle liberally with feta crumbles.
- Bake for 25 minutes, or until softened, but the zucchini still retains its shape and has a little bite.
- Enjoy!
- These little boats are so happy.
- I love that it’s spring. I love that Keith, Ava, and I just planted little sprouts in the warm earth that will grow up into this very dinner. I can’t wait to see the look on Ava’s face when she bites into food she’s helped tend with her very own hands.
- Pure magic.
- So what are you waiting for?
- Wishing you all the beauty that a happy spring brings.
- You might also like...
- Produce
- 2 heaping cup diced carrot (about 1) (1)
- And a pile of juicy tomato. (1)
- Celery (1/3 heaping cup)
- Glorious gaggle of onions (1)
- Hop of carrots, orange (1)
- Onion (1 heaping cup)
- Parsley, fresh (1 small handful)
- Roma tomato (1)
- You’ll also need a frosty heap of celery (1)
- Zucchini, small (5)
- Meat
- Chop up all that goodness. it’ll go (1)
- Condiments
- Tomato sauce mixed with, plain (1 cup)
- Cooking & Baking
- Add this goodness to a skillet with a pool of golden olive oil (1)
- Olive oil (1/4 cup)
- Pepper (1)
- Salt (1)
- Dairy
- And don’t forget the cheese (1)
- Feta (1/2 cup)
- Liberally with feta crumbles. (1 Sprinkle)
- Other
- Ava loves to help!
- Bake for 25 minutes, or until softened, but the zucchini still retains its shape and has a little bite.
- Enjoy!
- Even 2 1/2 year-olds can help with this! (It takes serious concentration)
- I love that it’s spring. I love that Keith, Ava, and I just planted little sprouts in the warm earth that will grow up into this very dinner. I can’t wait to see the look on Ava’s face when she bites into food she’s helped tend with her very own hands.
- Let’s imagine ourselves under the Moldovan sun, riding around in a boat made of pure zucchini.
- Pure magic.
- Method
- Simply cook until softened and beginning to brown (and the entire house smells like “good”). Remove from heat and sprinkle on the parsley, to taste.
- So what are you waiting for?
- These little boats are so happy.
- We’ll make it out of small, slender zucchini. Simply slice them in half lengthwise and scoop out a channel of the white flesh.
- When you’re done, nestle them on a bed of tomato sauce.
- Wishing you all the beauty that a happy spring brings.
- You might also like...
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Recipe Stats
Published April 19, 2012 (10 months ago).
44 people saved this recipe.
