Stuffed Squash

We planted one regular zucchini plant and one round zucchini plant in the garden in April. I'm so glad we only planted the two -- even though zucchinis are probably my favorite veggie, we can barely keep up. So I'm on the prowl for new squash recipes to try. But this one is an old favorite that we'll have again and again.



You stuff your zukes with a feta, pistachio and herb filling that dresses up the pedestrian squash to something quite tasty and impressive, but weeknight easy. You can do it with either kind of squash, long ones or round ones. The little round guys are a bit easier to hollow out, but an apple corer makes quick work of it either way.



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Zucchini stuffed with feta, pistachios and herbs

4 medium-sized zucchini
olive oil
pistachio oil or balsamic vinegar
2 cups feta cheese, crumbled
1/2 cup pistachios, roasted and chopped
1 teaspoon small capers, rinsed and drained
1/3 cup oregano, finely chopped
1/2 bunch chives, finely chopped
2 tablespoons thyme leaves

Preheat oven to 350 degrees.

Prepare filling: combine feta, pistachios, herbs and 2 teaspoons olive oil. Stir together. Set aside.

Use an apple corer (or melon baller) to remove the middle of the squashes. If using long zucchinis, this will form a hollow tube. Leave one end solid for easier handling. If using a round squash, slice a cap off the top, then remove the center.

Using a small spoon, stuff the squashes with the filling. Press in with your fingers to compress it a bit.

Brush outside of squashes with a bit of olive oil. Pack together tightly in a baking dish. Bake approximately 15-20 minutes until squashes are fork tender and filling is heated through.

Drizzle with pistachio oil or balsamic vinegar to serve.

Serves 4.

Adapted from Delicious magazine, February 2005.