This is my annual and obligatory post about how to use up all your extra summer zucchini. Last year it was Green Curry Zucchini & Spinach Soup, the year before it was Lighter Summer Squash Red Curry with Basil. This year I took a break from curry and decided I was in the mood for stuffed zucchini. Usually, I’ll just do a beef and tomato stuffing with mozzarella and Parmesan on top. It’s classic and simple, but I didn’t have everything I needed. What I had was lots of Greek-style stuff. Black olives, baby spinach and feta. So why not try that instead?
The result is a dish that might not be super pretty, but it is pretty delicious. I used ground pork instead of ground beef and browned it with onions and garlic. I added diced tomatoes, black olives, baby spinach, feta and a pinch of oregano to make the stuffing. Some panko breadcrumbs on sprinkled on top finish it off.
The stuffing was so good – porky and a little briny from the olives and feta, but still light enough from all the vegetables. I couldn’t keep myself from sampling it straight from the pan. I liked it so much that I don’t think I’ll ever go back to the plain old beef and tomatoes stuffing. This is a very happy way to use all that extra zucchini!
Greek-Style Stuffed Zucchini
2 tbsp. olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 lb. ground pork
1 cup diced tomatoes (canned is ok)
1/2 cup black olives, pitted and diced
1 tsp. dried oregano
2 cups baby spinach
2 oz. feta cheese, crumbled
salt to taste
1/2 cup panko breadcrumbs
Preheat the oven to 375°. With a spoon, hollow out the zucchini until there is about 1/4 left around the inside. You want them to look like little canoes. Roughly chop the zucchini you scooped out and set aside.
Set a large skillet over medium heat. Once it’s hot, heat the olive oil and add the onions. Cook for about 5 minutes or until they start to turn translucent, then add the garlic and cook for an additional minute.
Add the pork to the pan and saute with onions and garlic until brown – about 7 minutes. Add the tomatoes, chopped zucchini, black olives and oregano and cook for an additional 5 minutes – or until the liquid from the tomatoes reduces.
Add the spinach to the pan and cook a couple of minutes until it’s just wilted. Remove from heat and stir in the feta.
Place the zucchini canoes in a greased baking dish, then spoon the stuffing inside. Sprinkle the top with breadcrumbs and bake for 25 minutes.
Makes 4 portions.