Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, zucchini tomato feta stuffed portabella. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Feta stuffed Zucchini - grilled side dish. Preparation Half the tomatoes and remove the seeds and chop. Dice the garlic clove In a small bowl combine the tomato, garlic and crumble the Feta, add the Greek seasoning and olive oil and gently.
zucchini tomato feta stuffed portabella is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. zucchini tomato feta stuffed portabella is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have zucchini tomato feta stuffed portabella using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make zucchini tomato feta stuffed portabella:
- Prepare 2 head portabellas
- Get 1/2 small zucchini
- Take 1/2 cup diced grape tomatoes
- Make ready 1/2 cup kraft feta cheese because I like lots of it
- Take 1 olive oil
- Make ready 1 garlic butter
- Make ready 1 lemon pepper
Scoop out pulp from each tomato half, leaving shells intact; discard seeds and coarsely chop pulp. Zucchini and feta are a match made in heaven and are wonderful together in savory muffins. Is there anything more delicious than a fresh local tomato in summer? It makes you wonder why you ever buy bother to buy them in the winter when they have… Stuffed zucchini is one of the first recipes I made myself.
Instructions to make zucchini tomato feta stuffed portabella:
- preheat oven 400' c
- clean mushroom caps
- dice half small zucchini and a handful of grape tomatoes. toss with feta
- foil baking pan and drizzle with olive oil. place mushrooms in pan
- stuff with vegetable and feta mix.
- pour table spoon garlic butter over each stuffed cap
- sprinkle lemon pepper and a little more garlic seasoning over top it all
- drizzle a bit more olive oil over it all before baking
- bake 20min or until desired tenderness of mushroom
Every year, my family would grow zucchini in the garden and every year, we'd have more than we knew what to do with. (This seems to be the case for most gardeners, although the past two summers, I have had absolutely no luck growing. Add the tomatoes to the zucchini and drizzle with the mustard dressing. Toss the vegetables well and transfer to plates or a platter. Top with the feta and olives and serve. Meanwhile, stuff the zucchini dream boats with the filling.
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