Mediterranean Stuffed Zucchini
Recipe from
The Food Channel
Zucchini stuffed with savory onion, yellow squash, ripe tomatoes and crumbled feta cheese. Makes for an impressive vegetable side dish--or two servings make a healthy vegetable entree.

Servings:
Serves 12
Prep Time:
30 mins
Ingredients
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6 mediumzucchini, halved lengthwisesee savings

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1/3 cupolive oil, dividedsee savings

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1 mediumonion, coarsely choppedsee savings

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1/2 teaspoonkosher saltsee savings

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1/4 teaspoonblack peppersee savings

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1 mediumyellow squash, coarsely choppedsee savings

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8 ouncesfeta cheese, crumbled (about 1 1/2 cups)see savings

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2 cupsgrape tomatoes, halvedsee savings

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1/4 cupfresh parsley, finely choppedsee savings

Directions
1.
Preheat oven to 475 degrees F.
2.
Using a spoon, scoop out flesh of zucchini, leaving a 1/4-inch border, forming "boats". Chop zucchini flesh and reserve.
3.
Brush zucchini lightly with oil and place hollowed sides down, on a parchment-lined baking sheet; bake 15 minutes. Remove from oven; cool.
4.
In the meantime, heat 1/4 cup oil in saute pan over medium-high heat. Add onion, salt, and pepper; saute until soft and slightly browned, 3 to 5 minutes. Add reserved zucchini and yellow squash; saute until liquid is evaporated, about 10 minutes. Remove from heat and allow mixture to cool slightly. Fold in feta cheese, tomatoes and parsley.
5.
Arrange zucchini, cut sides up, in two 9 x 13 baking dishes. Fill with squash-feta mixture.
6.
Bake until top is lightly browned, about 20 minutes.
7.
Serve immediately.
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