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Zucchini Stuffed With Feta and Basil

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“Easy to make, savory and a nice presentation. You could use dill rather than basil in the stuffing if you prefer.”

Ingredients Nutrition


  1. Remove the ends of 2 of the zucchini, cut in half lengthwise; use a melon baller to scoop out the flesh, leaving a 1/4" thick shell; set the flesh aside.
  2. Place the shells in a steamer, cut sides up, and steam until just tender, 3-5 minutes; invert on paper towels and drain.
  3. Cut the remaining 2 squash into 1/4" slices; heat oil in a non-stick skillet; saute the onions over medium heat, until softened; add the reserved flesh, chopped,and the zucchini slices; continue to cook over medium-high heat, until golden.
  4. Process the cooked mixture and the feta in a food processor until the zucchini is roughly chopped; stuff the shells with this filling and place them in an oiled baking dish.
  5. Broil 4" from the heat source until filling is bubbly and deep golden in color, about 3 minutes.

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