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Vegetarian Greek Stuffed Zucchini

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“Walnuts, feta, and lemon in the filling, and sweet, juicy currants in the tomato sauce, fragrant with sherry and cinnamon. All this adds up to an anything but bland zucchini dish, true to its Greek lineage. Straight from the Moosewood Restaraunt New Classic cookbook! Serve this with a crisp cucumber salad and some Provencal Olives, Braised Olives in Tomato Sauce, or Kalamata Olives with Roasted Garlic for a meal that is complete! Enjoy!”

Ingredients Nutrition


  1. Preheat the oven to 375*F.
  2. Lightly oil a baking sheet.
  3. Slice the zucchini in half lengthwise.
  4. With a paring knife, score the flesh about 1/2 inch deep.
  5. Place the cut sides down on the baking sheet.
  6. Sprinkle with the sherry and cover with foil.
  7. Bake for about 20 minutes, until yielding but still firm.
  8. While the zucchini bakes, make the sauce.
  9. Heat the oil in a saucepan, add the onions and garlic, and saute for about 10 minutes, until the onions are translucent.
  10. Add the tomato paste, tomatoes, oregano, cinnamon, and sherry.
  11. Then bring to a boil; reduce the heat and simmer for 10 to 15 minutes.
  12. Add the salt and pepper to taste.
  13. Cover and set aside.
  14. While the sauce is simmering, prepare the filling.
  15. Saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent.
  16. In a bowl, combine the sauteed onions with the walnuts, feta, currants, and lemon juice.
  17. Stir in the rice.
  18. When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell.
  19. Chop the flesh and add it to the filling.
  20. Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired.
  21. Bake, uncovered, for about 10 to 15 minutes.
  22. To serve, ladle some of the tomato sauce onto each plate.
  23. Place a stuffed zucchini on the sauce and top with grated feta.
  24. Garnish with oregano leaves, if you wish.
  25. Enjoy!

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