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Category: Main Course
Stuffed Zucchini with Cinnamon Tomato Sauce - TastyPlanner.com
Chef: Ninjasinloaf
Stuffed with currants, walnuts, and feta.
Ingredients
2 zucchini (10 inches long)
1/4 cup dry sherry
For the Cinnamon Tomato Sauce
2 tablespoons extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons tomato paste
3 1/2 cups chopped tomatoes with juice (28 oz. can)
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
4 tablespoon dry sherry
salt & fresh ground pepper
For the filling
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 cup finely chopped toasted walnuts
1/2 cup crumbled feta cheese
1/4 cup currants or 1/4 cup raisins
3 tablespoons fresh lemon juice
2 cups cooked brown rice
1/3 cup seasoned bread crumbs (optional)
1 dash olive oil (optional)
grated feta cheese
fresh oregano leaves (optional)
Instructions
1. Preheat the oven to 375F and lightly oil a baking sheet.
2. Slice the zucchini in half lengthwise and with a paring knife, score the flesh about 1/2 inch deep. Place the halves cut side down on the baking sheet. Sprinkle the zucchini with sherry and cover the tray with foil. Bake for about 20 minutes until the zucchini are yielding but still firm.
3. Meanwhile, make the sauce. Heat the oil in a saucepan and saute the onions and the garlic until the onions are soft and translucent, about 10 minutes. Add the tomato paste, tomatoes, oregano, cinnamon, and sherry. Bring the sauce to a boil, reduce heat, and simmer for 10-15 minutes. Season to taste with salt and pepper.
4. While the sauce is simmering, prepare the filling. Saute the onions and garlic in oil for about 10 minutes, until the onions are translucent. In a bowl, combine the sauteed onions with the walnuts, feta, currants, and lemon juice. Stir in the rice. When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell. Chop the flesh and add it to the filling. Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired. Bake, uncovered, for about 10 to 15 minutes.
5. To serve, ladle some of the tomato sauce onto each plate. Place a stuffed zucchini on the sauce and top with grated feta. Garnish with oregano leaves, if you wish.
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