I try a lot of different things in the kitchen, it's just in my nature to make stuff up. Normally I know if an idea will work or not but sometimes I just take a shot. This was one of those times. I didn't even bother to grab my camera during prep because I really didn't think this this would work out. Boy was I wrong!
Who knew you could scrape out the guts of a zucchini, mix it up with a few simple ingredients and BAM! having a filling and tasty dish!
The feta mixed with the tomato paste making a creamy pizza type of sauce and the Zucchini was cooked just soften enough to hold the filling. It was really tasty!
- 1 medium to large Zucchini
- ¼ cup (34g) ATHENOS Tomato Basil Feta
- 4 tbsp (66g) Tomato Paste
- ½ tsp garlic powder
- ½ tsp dried oregano
- 2 tsp (5g) Grated Parmesan Cheese
- Sprinkle of Parsley
Preheat the oven to 425 degrees
Cut the Zucchini in half longwise. Scoop out the inside using a melon baller or tablespoon.
Chop any large zucchini pieces that you scooped out and place in a mixing bowl with the feta, tomato paste, garlic powder and oregano. Mix well to coat everything. The tomato paste and feta will start to combine.
Put the zucchini mixture back into the zucchini boats. Top with the parmesan and parsley. Bake for 25 minutes. Longer if you like a softer zucchini.
Here's a close up!
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 1 | Entire Recipe | |||
| Calories | Fat | Fiber | WWPs | |
| 255 | 11g | 4g | old: 5 | new: 7 |
| Sugar | Sat Fat | Carbs | Protein | |
| 12g | 6g | 25g | 18g | |
FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!
I just made this and it was so delicious. Thank you so much for sharing this! I can not wait to make it for my boyfriend.
Came across your blog on Google and LOVE it, new follower!
this was delicious!! your recipes are amazing!
I'm not sure a giant will work for this idea, although it's work a shot.
I do have this... https://greenlitebites.com/2008/08/06/giant-stuffed-zucchini/
That may be a better option.
Will definitely try it. Have a reunion coming up and need a great or'deurve and I have a Giant zucchini from my garden. Do you think I can make this work with this giant? I think it will, will let you know. Thanks
PS Giant means 15 and 1/2 inches diameter at largest end and about 18 inches long, tapering a good bit toward the stem end.
Finally found a zucchini big enough to try this. All I can find in winter around here is small ones. I love it! I'm glad summer is approaching so I can find better produce.
Roni, we have this recipe for dinner at least once a week, I add Turkey Pepperoni!!! We just LOVE it!!!
Wow! I love that you post the nutritional facts. Great ideas on your site!
Penny - I just ate it straight up, almost like a snack but you could serve it with a side of whole wheat pasta and or a chicken breast to make it a complete meal!
Hi Roni, these look wonderful. I was wondering if you served these as a main dish or side dish? What else would you put with it? Thanks for all your wonderful recipes.
Sweet idea! I knew about stuffing zucchini but never thought about making it a pizza. Genius!
These were wonderful! They had tons of flavor. The husband and 9 year old daughter liked them, but the 5 year old daughter gave a thumbs down, but she does that to everything. I never would have tried Feta if I had not seen it here on your website with all these wonderful recipes. I love it and will be buying it often. Keep up the great work.
Michele - I've been using the regular because that's what they sent me. I think I'll be getting low fat in the next batch. I'll post about it when I get it.
Love this recipe. I think I will try it this week. Gotta love Feta:)
HI Roni, I love all of your feta recipes and I'm planning on trying a few this weekend. When I went to the store to buy the Atheno feta cheese, there was regular and low fat, which are you using and do you think that there is a difference in taste? Thanks for all of your great recipes. Michele
This is such a good idea. I will definitely try it.
we love stuffed zucchini--what a great variation!
Lauren - Oh! Sorry.. I WAS really tired last night. Geesh! It was 425. I edited the recipe. Thanks for asking. 🙂
Dana - No that's cool.. I thought the fat and carbs were high on this one too! It's seems like it should be lower!
Seriously??? I just used up my last 3 zucs tonight for dinner, not cool. I needed this posted yesterday lol. But thankfully zucchini plants don't know how to stop producing and I'll have a few more by Sunday.
I liked you roasted red pepper pizza a lot but I used less feta and then covered with some mozzarella because personally the feta is a bit too strong for my pizza preference. Came out fantastic I saved half a pizza for Jon even though I was 90% sure he would make a face and say I could have it. But he surprised me and said it was delicious.
What temp did you cook these at?
Well, I was looking for a dinner idea for tomorrow night...Looks like I just found it! My parents make something similar to this with zucchini from their garden...zucchini Parmesan...
Holy cow, yum!
I like to make ratatouille with chickpeas (like tonight) and if I don't tell the husband what it is, he thinks it tastes like pizza!
Oh, I didn't mean to make it sound like your calculations were off. : ( Still not bad. Maybe I'll look for no-sugar tomato paste.
Thanks! Got it!
There is 12 in the paste, 2 in the fets and 7 in the Zucchini. It does seem high, doesn't it?
Roni - you are missing the tomato sauce in your recipe.
Looks good. Where are the carbs coming from? The tomato paste?
Looks delish!!!
Damn girl! I'm hungry now. I love pizza anything, and I REALLY love feta! Bookmarking this one-- thanks for sharing.
Looks yummy! I'll have to try this when zuchinni's are ready from my garden!