Greek-Style Stuffed Zucchini
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, otolaryngologist 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, weight loss 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!