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Topic: Stuffed Zucchini  (Read 1838 times)
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Teamama
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« on: March 20, 2012 07:49:50 PM »

About 2 months ago, a Clancy's opened up near us. We went in the first couple of days and splurged (and I mean SPLURGED) on two zucchini boats to have with our dinner. Well, at almost $4.00 each (for half a zucchini, people!) I knew we'd never be buying them again - but they were too good to not try to recreate. And I think I did a pretty decent job.



So here's my recipe!
*disclaimer - I don't measure when I cook - just do what feels right to you - this isn't baking, it's not going to rise/fall/etc - if you like more or less of something - do it!*

Ingredients:

zucchini
feta cheese
sundried tomatoes
kalamata olives (I buy them pre-sliced, because otherwise you'd have to pit those suckers!)
garlic
Club-House "greek" spice mix


Instructions:

Put your zucchinis in the microwave for a couple of minutes to soften them up - this will shorten the cooking time and make it easier to scoop them out into "boats"

Cut your zuke in half lengthwise and scoop it out to make a boat - put the insides that you scooped out into a bowl (after chopping it up a bit) or into a food processor

Mix in with the zucchini insides: feta cheese, kalamata olives, sundried tomatoes, garlic (minced) and Club-house "greek" spice (so you know - the label says it includes things like: basil, oregano, sundried tomato, dried peppers, salt, onion powder and lemon powder (WHAT is lemon powder?!) in case you can't get Club-house mix). If it's in a bowl, mix it up with a fork, crushing it a bit, or if it's in a food processor mix it until it's pretty blended and the sundried tomatoes and olives are chopped up quite a bit.

Stuff the mixture into your zucchini boats and put it on a pan lined with parchment paper (don't skip this step if you're like me and like super-fast clean up!)

Bake at 425 degrees F for about 25 minutes. You're done!

Serve warm.

Clean up - throw out the parchment paper and give your pan a wipedown - voila!

Tea.

PS - there's more pics, etc on my blog if you need to see the process, but it's all here in text. Link is in my sig. Smiley
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felix-xx
« Reply #1 on: March 21, 2012 08:21:10 AM »

Yum! I love the idea of the olives in this, it would give it a nice salty kick. My father did this for us when we were kids, with zucchini out of our garden, but with salsa and cheese instead. I think yours sounds way more delicious!
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LimeRiot
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« Reply #2 on: March 21, 2012 10:10:41 AM »

These look so yummy! Thank you for the recipe. I really want to try this.
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Teamama
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« Reply #3 on: March 21, 2012 01:51:17 PM »

The olives do give it a bit of salt - in fact, that was the one thing I was trying NOT to emulate from the ones we bought in the first place - they were a little TOO salty for our tastes... that's part of the great thing about making stuff at home - you can control what's in it!

I was going to say - if you don't have a food processor, you probably want to make sure that the sundried tomato pieces are fairly chopped up, because they're usually in big chunks or strips in oil and they won't mix well if they aren't in smaller pieces. The first time I made these I used my food processor for the whole mix, and then the second time (because I was lazy and didn't want to wash all the FP bits afterwards) I used my super-awesome slap-chop for just the olives and tomatoes and then mixed them in with everything else. Both things work equally well.

Let me know if you make these and if you make any adjustments!

Also - felix-xx salsa and cheese is a familiar mix for us with zucchini too - when I was a kid my Mum used to make "ZOT" in the summer... it stands for Zucchini, Onion, Tomato - because we usually had SO many in the summer from the garden, we'd just chop them all up, cover them in cheese and bake them for a while. I still do it. It's also yum. Smiley

Tea.
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« Reply #4 on: March 21, 2012 02:24:33 PM »

mmmm.  those look and sound yummy!
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