Best Zucchini Stuffed With Feta And Roasted Red Peppers Recipes

Zucchini Stuffed with Feta and Roasted Red Peppers image

Yield Makes abut 16 hors d'oeuvres

Number Of Ingredients 5

two 6-ounce zucchini
1/3 cup finely chopped drained bottled roasted red peppers
1/3 cup finely chopped drained feta
1/8 teaspoon dried oregano, crumbled
freshly ground black pepper to taste

Steps:

Preheat broiler.
Cut zucchini crosswise into 3/4-inch-thick sections, discarding ends, and with a melonballer scoop out center of each section, leaving 1/16-inch-thick shells and reserving centers for another use. In a steamer set over simmering water steam zucchini shells, covered, 4 minutes, or until barely tender but still bright green. Transfer shells to paper towels to drain upside down.
In a small bowl stir together roasted peppers, feta, oregano, and black pepper and mound in each shell. Arrange shells in a lightly oiled shallow flameproof baking dish and broil about 4 inches from heat until bubbling and beginning to turn golden, about 4 minutes.

Chicken Breasts Stuffed with Zucchini, Roasted Red Pepper, and Goat Cheese image

Yield Serves 2

Number Of Ingredients 7

1/4 cup minced onion
2 tablespoons olive oil
1/2 cup firmly packed coarsely grated unpeeled scrubbed zucchini,;squeezed dry in a paper towel
2 tablespoons minced drained bottled roasted red pepper or pimiento
1 ounce of soft mild goat cheese, crumbled
1 whole boneless chicken breast (with skin), halved
1/2 cup chicken broth

Steps:

In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, the goat cheese, and salt and pepper to taste and cook the mixture, stirring, until cheese is melted. Transfer the mixture to a small bowl and let it cool slightly.
With your fingers make a pocket for the filling in each chicken breast half by separating in skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the broth, and boil the broth, scraping up the brown bits, for 30 seconds. Strain the sauce and pour it around the chicken.

Zucchini Stuffed With Feta and Basil image

Provided by sugarpea

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 (8 ounce) zucchini, scrubbed
2 small onions, chopped
2 tablespoons olive oil
4 ounces feta cheese, crumbled
3 tablespoons fresh basil, chopped

Steps:

Remove the ends of 2 of the zucchini, cut in half lengthwise; use a melon baller to scoop out the flesh, leaving a 1/4" thick shell; set the flesh aside.
Place the shells in a steamer, cut sides up, and steam until just tender, 3-5 minutes; invert on paper towels and drain.
Cut the remaining 2 squash into 1/4" slices; heat oil in a non-stick skillet; saute the onions over medium heat, until softened; add the reserved flesh, chopped,and the zucchini slices; continue to cook over medium-high heat, until golden.
Process the cooked mixture and the feta in a food processor until the zucchini is roughly chopped; stuff the shells with this filling and place them in an oiled baking dish.
Broil 4" from the heat source until filling is bubbly and deep golden in color, about 3 minutes.