This recipe from the “1000 Vegetarian Recipes from Around the World” cookbook is enough to serve 4 people. I’m only 1 person, so I altered the recipe accordingly. I love even numbers and easy calculations. This is as good on the grill as it is in the oven. I made this not long after I had to put a halt on posting till I was less busy and since then we’ve had it three more times. I think we have a new favorite recipe to add to our rotation. Please pay attention when I say this: DO NOT ADD SALT TO THIS RECIPE. Seriously. The feta cheese is plenty salty and you won’t need any extra salt. If you add any extra you’re going to over-salt-ify this dish and then you’ll be sad. Also make sure you get your feta nice and crunchy on top. You can even let parts of it burn a little. I love baked cheese but I didn’t realize feta transformed into this marvelous crust that has the power to bring massive amounts of tears of happiness to my eyes. Eat this alongside some brown rice or a little bit of couscous with mint.
Zucchini and Cheese Parcels
1 tablespoon olive oil, plus extra for brushing
4 oz. feta cheese, cut into strips or crumbled
1 tablespoon fresh mint, chopped
black pepper, to taste
1. Preheat your oven to 350 F or start your grill.
2. Cut along the length of each of the zucchini and place the halves either in a baking dish drizzled with olive oil or an aluminum foil square brushed with olive oil.
3. Slip strips or crumbles of feta cheese into the slits and drizzle a bit of olive oil over the top.
4. Sprinkle mint on top of the zucchini and season to taste with black pepper.
5. If using the foil, fold up the sides to enclose the zucchini.
6. Bake the zucchini for 30 minutes or till easily pierced with a fork.