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Here is my sister-in-law Ann's recipe for stuffed zucchinis, made with flavorful Greek ingredients. The Greek and Garlic & Herb Blends are perfect with the lamb mixture and the Parsley and fresh Basil add to the true Greek flavor. It is an excellent way to enjoy fresh zucchini with a delicious Mediterranean flair.


1 lb. Ground Lamb

2 large zucchinis, cut off ends & slice in half lengthwise

12 Kalamata olives

3 garlic cloves, minced

1 medium onion, chopped

12 cherry tomatoes

4- 6 Peperoncini (to taste)

1/2 tsp salt

2 tsp pepper

2 tsp Greek Blend

2 tsp Parsley (dried herb)

2 Tblspns Fresh Basil, chopped

1 Tblspn Garlic & Herb Blend (divided)

1 cup Italian seasoned bread crumbs

1/2 cup each: Goat Cheese and Feta- crumbled

15 ounce can tomato sauce


Preheat oven to 350 degrees. Hollow out the zucchini halves leaving about 1/4 inch wide sides. Reserve the zucchini scraped from each half. Place each hollowed zucchini- face down in a baking dish with 3/4 cup of water. Bake the halves (in 350 degree oven) in this dish for 15 minutes, until tender. Place the following in a food processor and process until mixed and chunky: olives, garlic, onion, cherry tomatoes, peperoncini, reserved zucchini meat, spices (1/2 of the Garlic & Herb Blend), and fresh basil. In a large fry pan, sauté the lamb and the other 1/2 Tbsp. of the Garlic & Herb Blend, until the lamb is fully cooked. Add the processed vegetable mixture and cook until all of the liquid is absorbed. Fold in the goat cheese and bread crumbs. Stuff each cooked zucchini half with the lamb mixture. Pour the tomato sauce over each half & sprinkle the feta cheese over the sauce. Bake in preheated oven for 45 minutes.

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