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Walnut and Feta Stuffed Zucchini

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“Walnuts, Feta, and lemon make for a great stuffed zucchini!”
1hr 15mins

Ingredients Nutrition


  1. Preheat 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 m;inutes, 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. Bring to a boil; then reduce the heat and simmer for 10 to 15 minutes.
  12. Add salt and pepper to taste.
  13. Cover and set aside.
  14. While the sauce simmers, 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.
  21. Bake, uncovered, for 10 to 15 minutes, until hot.
  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, if you wish, with oregano leaves.
  25. Enjoy!

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