Stuffed Zucchini with Meat Mixture, Tomatoes, and Feta

Ingredients

For cutlets

• 2 medium zucchini
• 400–500 g of turkey or chicken
• 1 shallot
• 2 handfuls of cherry tomatoes
• 150 g mushrooms
• 100 g feta cheese
• olive oil
• salt and freshly ground pepper
• or 1 clove of garlic
• oregano
• sweet or smoked paprika
• fresh basil
• rice, bulgur, or another side dish of your choice

Method

1. Preheat the oven to 190 °C.
2. Wash the zucchini, cut them lengthwise, and carefully scoop out the centers with a spoon. Leave about half a centimeter of flesh on the sides so the zucchini retain their shape while baking.
3. Don't throw away the scooped-out flesh. Cut it into smaller pieces and add it to the meat mixture later.
4. Lightly salt the zucchini halves, brush them with olive oil, and place them cut-side up on a baking sheet or in a baking dish. Pre-bake them in a preheated oven for about 15 minutes.
5. Meanwhile, prepare the filling. Finely chop the shallot, cut the mushrooms into small pieces, and halve or quarter the cherry tomatoes.
6. Heat a little olive oil in a skillet and sauté the shallots until translucent. If you're using garlic, add it toward the end of the sautéing process so it doesn't burn.
7. Add the ground meat or diced turkey/chicken breast to the pan and cook until browned. Then add the mushrooms, tomatoes, and diced zucchini. Season the mixture with salt and pepper, and flavor with oregano or sweet paprika.
8. Sauté the filling for a few minutes so that the meat is thoroughly cooked and any excess liquid evaporates. The mixture should remain juicy but not watery.
9. Remove the pre-baked zucchini from the oven. If they’ve released a lot of water, carefully drain it off. Fill the zucchini with the meat mixture and crumble feta on top.
10. Return them to the oven and bake for another 10–15 minutes, until the zucchini are tender and the feta is lightly browned on top.
11. Garnish the stuffed zucchini with fresh basil and serve with rice, bulgur, or another side dish of your choice.