Easiest Way to Make Tasty zucchini tomato feta stuffed portabella

zucchini tomato feta stuffed portabella. Add the tomatoes, briefly heat while stirring and season with salt and pepper. Allow to cool to room temperature. Cut the feta into cubes and mix with the cooled tomato.

zucchini tomato feta stuffed portabella Stuffed Zucchini with Feta and Herbs. Zucchini is a vegetable I associate with the summer, so we have a constant supply the whole season. I was inspired by a Cretan recipe that uses Cretan mitzithra in the stuffing and staka a type of butter made from sheep's milk. You can cook zucchini tomato feta stuffed portabella using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of zucchini tomato feta stuffed portabella

  1. You need 2 head of portabellas.
  2. You need 1/2 small of zucchini.
  3. Prepare 1/2 cup of diced grape tomatoes.
  4. Prepare 1/2 cup of kraft feta cheese because I like lots of it.
  5. It's 1 of olive oil.
  6. It's 1 of garlic butter.
  7. It's 1 of lemon pepper.

Spoon tomato or pizza sauce into zucchini boat. Top with shredded mozzarella, pepperoni, and sliced olives. This is an easy stuffed chicken breast that is absolutely yummy. I listed the olives as optional because I do not like olives, but I have made it with them for my husband (who loves olives) and he said it was very Reviews for: Photos of Feta and Sun-Dried Tomato Stuffed Chicken.

zucchini tomato feta stuffed portabella instructions

  1. preheat oven 400' c.
  2. clean mushroom caps.
  3. dice half small zucchini and a handful of grape tomatoes. toss with feta.
  4. foil baking pan and drizzle with olive oil. place mushrooms in pan.
  5. stuff with vegetable and feta mix..
  6. pour table spoon garlic butter over each stuffed cap.
  7. sprinkle lemon pepper and a little more garlic seasoning over top it all.
  8. drizzle a bit more olive oil over it all before baking.
  9. bake 20min or until desired tenderness of mushroom.

Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! The zucchini works a lot better if you use a potato peeler and run it lengthwise down the zucchini and make zucchini pasta! Scoop out pulp from each tomato half, leaving shells intact; discard seeds and coarsely chop pulp. Looking to use those farm market vegetables?

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