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Stuffed Mediterranean Zucchini Recipe

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This recipe for Stuffed Mediterranean Zucchini, by , is from The Keays-Homer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Shelli Homer
Category:
Category:
Ingredients:  
Ingredients:  
4 – 5 zucchinis
1 lb ground turkey
1/3 c feta cheese
¼ c calamata olives, coarsely chopped
4 cloves garlic, diced
1 small red onion, diced
1 T basil
1T oregano
Directions:
Directions:
Cut zucchinis in half length wise and scoop out the centers (freeze and keep the centers for zucchini bread).
Place the zucchinis on oiled baking sheet.
In a bowl mix the remaining ingredients.
Fill the zucchinis with the mixture, mounding it on the top.
Cover and bake at 375 for 20-25 minutes, remove cover and bake for an additional 10 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I don’t like the idea of mixing fillers, like bread crumbs with ground meat. So I took the idea of meatloaf and my mom’s regular stuffed zucchini to make this recipe. The meat mixture doesn’t need the egg or bread crumbs because the squash holds it all together, and the Mediterranean spin on meatloaf gives it more intense flavors.

 

 

 

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