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Meatless Monday…Zucchini Ripieni (Stuffed Zucchini)

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Meatless Monday…Zucchini Ripieni (Stuffed Zucchini)

I love zucchini!  That’s all there is to it.

Just because it’s Meatless Monday doesn’t mean it can’t be yummy (and fun!). 

This dish could not be easier!  And I was pleasantly surprised that besides the zucchini themselves, I had everything else needed!

Zucchini Ripieni (ripieni means stuffed in Italian)
3 Zucchini (medium size): $2.50
1/2 c. Feta Cheese, if yours is in big chunks, chop it up: $0.50
1/2 c. Red Pepper, chopped: $1
1/4 c. Onion, chopped: $0.25
1 TBSP Butter or Olive Oil (Pantry)
1/8 TSP Oregano (Pantry)
 
Adjust the filling as you like! Makes 6 “boats”.  Approximate cost: $4.25
 
Wash zucchini, cut off ends and discard.  Then cut zucchini in half lengthwise.
Using a melon baller, scoop out middle section of zucchini to form something resembling a canoe/boat.  Be sure to leave the sides of the zucchini about 1/4 inch thick.  Save scooped out portion for following step.
 
Steam Zucchini boats for about 4 minutes, then place Zucchini upside down on paper towel to soak up some of the moisture.
 
Roughly chop the scooped out Zucchini (should be in about 1/2 inch chunks).  Saute the chopped Red Pepper, Onion and the leftover Zucchini bits, in Butter or Olive Oil over medium heat. 
 
Remove mixture from heat and add Feta and Oregano, lightly stir.  Place Zucchini in a shallow oven safe dish (or cookie sheet).  Then scoop mixture into your Zucchini boats.
Broil for about 4-5 minutes, until cheese starts to look toasty.  These came out best when broiled about 4-5 inches from heat source.  And ta-da…
 
Served with Garlic Mashed Potatoes – stay tuned for that recipe!  Happy Monday Y’all!
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