by Sagegreen
View
my 314 recipes »
Sagegreen's Notes:
Expand1 zucchini, 9 inches trimmed Ask a question about this ingredient
1/4 pound Hallaoumi, a sheep/goat grilling cheese Ask a question about this ingredient
or other stuffings as you choose Ask a question about this ingredient
1 sprig of lemon thyme Ask a question about this ingredient
8 cherry tomatoes Ask a question about this ingredient
1 slice of vidalia onion Ask a question about this ingredient
olive oil for cooking Ask a question about this ingredient
dollops of sour cream Ask a question about this ingredient
fresh herbs for garnish (thyme, parsely) Ask a question about this ingredient
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.
Ask a question about this stepCut the grilling cheese into 3 one half inch length cylinders and insert into the hollowed zucchinis.
Ask a question about this stepCut the stuffed zucchinis into @1/3 inch width rounds.
Ask a question about this stepHeat a heavy pan and add a thin coating of olive oil.
Ask a question about this stepBrown the zucchini rounds quickly on one side and add the cherry tomatoes and onion slices.
Ask a question about this stepTurn 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.
Ask a question about this stepFor the oven method: preheat the oven to 350 degrees.
Ask a question about this stepSpray 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.
Ask a question about this stepThanks. Yes, in a grill pan these would work fine. Otherwise I would worry about the filling falling out!
Miranda is an editor at Food52.
What a great idea for an appetizer! You could grill them I imagine too? I have a vegetable grill pan that sits on top of the grill I'm thinking would work great.