Author Notes
I have been playing with zucchini ideas, now trying to streamline the process. A very quick stove top method is suggested first, with an oven baked method given second. Additional ideas for decorative effect, I just can't resist. I have always loved playing with green stripes with zucchini, but this is quite optional! My minute button zucchinis, which can be presented like a button card, are stuffed with a Cypress grilling cheese. You could stuff them with anything, such as rice, potatoes or other cheeses, especially with the oven method. You just want a stuffing that would stay together for the stove top method. —Sagegreen
Ingredients
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1
zucchini, 9 inches trimmed
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1/4 pound
Hallaoumi, a sheep/goat grilling cheese
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or other stuffings as you choose
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1
sprig of lemon thyme
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8
cherry tomatoes
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1
slice of vidalia onion
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olive oil for cooking
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dollops of sour cream
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fresh herbs for garnish (thyme, parsely)
Directions
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One decorative step that I think is worth the extra time at the beginning is to create vertical green stripes on the zucchini by peeling alternate lengths. But if you are in a rush, then simply begin by horizontally cutting the zucchini into 3 inch segments. Hollow out the middle half inch cylinder in each. An apple corer works very well for this.
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Cut the grilling cheese into 3 one half inch length cylinders and insert into the hollowed zucchinis.
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Cut the stuffed zucchinis into @1/3 inch width rounds.
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Heat a heavy pan and add a thin coating of olive oil.
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Brown the zucchini rounds quickly on one side and add the cherry tomatoes and onion slices.
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Turn over. Continue to cook on the other side until tender, about 5-7 minutes time total. Serve with a dollop of sour cream and garnish with fresh herbs.
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For the oven method: preheat the oven to 350 degrees.
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Spray a shallow baking dish with olive oil and add the vegetables. One photo shows a small baking dish of zucchini buttons stuffed with feta cheese, ready for the oven. Bake about 35-40 minutes. Garnish with sour cream and fresh herbs.
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