Feta-Stuffed Zucchini

Have you visited your local farmers' market yet this season? If not you are missing out on some of the best local produce in your area.

I've changed career paths this past month and moved into a new position with the Missouri Dept. of Agriculture as an Ag Promotions Specialist. I now handled statewide promotions and marketing for the more than 115 farmers’ markets across Missouri, as well as Organics and Agri-tourism.

If you want more information about markets in your area please visit A Look at Missouri Farmers’ Markets, a new blog that I’m working on with my new position.

Speaking of the markets…this is one of my favorite recipes to make in the summer. Feta-Stuffed Zucchini goes perfect with anything you bbg outside and most all of the ingredients you can get from your local farmers’ market.

Feta - Stuffed Zucchini
5 medium zucchini, halved lengthwise
1 tablespoon olive oil
1 small onion, coarsely chopped
Freshly ground pepper
1/4 tsp salt
Italian bread crumbs
4 cloves of garlic, minced
1/2 tsp. fresh or dried basil
½ tsp. fresh or dried thyme
7 1/2 ounces feta cheese, crumbled
1 pint grape or cherry tomatoes, halved

Preheat oven to 475°.
Scoop out zucchini centers to form canoes, leaving a 1/4-inch border, set aside.

Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 10 minutes. Remove from oven.

Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper, salt and basil and thyme; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini and garlic, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly.

Fold in feta and tomatoes and fill zucchini with mixture. Sprinkle with bread crumbs and bake at 400 degrees for 20 minutes.