Feta-filled zucchini

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

This recipe can be prepared a day or two ahead. You can reheat the zucchini and serve them warm, but they are also delicious simply served cold on an antipasto platter.


6 zucchini (courgettes)

250 g (9 oz) feta cheese, crumbled

2 tablespoons snipped chives

1 garlic clove, crushed

2½ tablespoons olive oil

6 lemon wedges


1. Put the whole zucchini in a saucepan of salted, boiling water and cook for about 6 minutes, or until just tender. Drain and leave to cool slightly.

2. Heat the grill (broiler) to high. Put the feta, chives and garlic in a small bowl with 1 tablespoon of the oil and freshly cracked black pepper to taste. Mix well.

3. When the zucchini are cool enough to handle, slice a strip about 5 mm (¼ inch) deep from along the length of each zucchini and discard. Use a teaspoon to scoop out most of the seeds, and sit the zucchini cut-side-up on a lightly oiled baking tray.

4. Spoon equal amounts of the feta mixture into the cavity of each zucchini. Lightly brush each zucchini with a little of the oil and grill for about 10 minutes, or until lightly browned. Drizzle with the remaining oil, sprinkle with freshly cracked black pepper and serve with the lemon wedges.