Budget recipes
Stuffed zucchini with peperonata for $8.40
Stuffed zucchini with peperonata
INGREDIENTS
4 large zucchini
½ cup fresh breadcrumbs
½ cup milk
80g feta, crumbled
¼ cup finely chopped black olives
1 egg-yolk
2 teaspoons dried oregano
1 cup grated tasty cheese
Peperonata:
2 tablespoons olive oil
1 large red capsicum, seeded, thinly sliced
1 red onion, thinly sliced
2 tomatoes, chopped
2 garlic cloves, chopped
METHOD
- Place zucchini in a steamer basket over a saucepan of simmering water. Cover and steam for 15-20 minutes, until just tender. Set aside to cool.
- Cut each zucchini in half lengthways. Scoop out and discard seeds.
- In a bowl, combine breadcrumbs and milk until absorbed. Stir in feta, olives, egg-yolk and oregano. Season to taste. Preheat grill on high.
- Spoon mixture into zucchini shells and sprinkle with cheese. Arrange on foil-lined oven tray. Grill for 5-8 minutes until golden.
- Peperonata: Meanwhile, heat oil in a saucepan on high. Saute capsicum and onion for 4-5 minutes until tender. Stir in tomatoes and garlic. Simmer, covered, for 15-20 minutes until tender. Season to taste. Serve zucchinis with peperonata.
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