Mediterranean Stuffed Zucchini with Spinach & Fetta Salad
  • Prep time: 30
  • Calories: 300
Olives, oregano and fire roasted capsicums give these zucchinis a beautiful Mediterranean flavour. Healthy, delicious and packed full of goodness, these stuffed zucchini showcase just how versatile zucchini's can be! Combined with a simple tomato and fetta salad, we're sure you'll enjoy it too. Share your moment on Instagram #youplateit.
  • 2 Zucchini
  • 150 Grams of Fire Roasted Red Capsicum
  • 2 Tomato (small)
  • 35 Grams of Kalamata Olives (pitted)
  • 20 Grams of Parmesan (Shredded)
  • 50 Grams of Fetta Cheese
  • 1 Small Bunch of Flatleaf Parsley
  • 0.5 Teaspoons of Dried Oregano
  • 2 Garlic Clove
  • 30 Grams of Panko Bread Crumbs
  • 1 75 Gram Pack of Baby Spinach
  • 1 Tablespoons of Balsamic Dressing

Prepare Zucchini:

Preheat oven to 180°C. Wash the fresh produce. Cut zucchini in half lengthwise and scoop out the middle with a spoon. Discard or eat the flesh some people love it!. Set aside.

Prepare Stuffing:

Finely chop roasted capsicum and olives. Peel and mince garlic. Small dice 1 tomato and cut the other tomato into wedges 10-12 in total. Pick parsley leaves, discard stems and roughly chop. In a bowl combine roasted capsicum, diced tomato set aside tomato wedges, olives, oregano, garlic, parmesan and breadcrumbs. Season with salt and pepper and mix well.

Fill Zucchini:

Place zucchini on a lined baking tray. Fill each zucchini with the stuffing, distributing evenly. Place in oven and cook for 20 minutes, until zucchini has started to brown.

Prepare Salad:

In the meantime, combine spinach, tomato wedges and crumbled fetta in a bowl. Toss salad together with balsamic dressing.

You Plate It:

Divide salad between plates and serve with stuffed zucchini - Enjoy!