Roasted Red Pepper and Feta Stuffed Zucchini Cups

Roasted Red Pepper and Feta Stuffed Zucchini Cups

Finger snacks aren’t just for parties and tailgating, they’re also for “just because” on a Saturday evening with a glass of wine (bottle, who am I kidding?), Netflix, a blanky and 2 snuggly dogs squeezed between Hubs and me on the sofa. This recipe makes about 16 zucchini cups but I already ate half of them by the time I shot this photo.

Roasted Red Pepper and Feta Stuffed Zucchini Cups from the lifestyle blog, SoufflesandSawdust.com

Saturday nights are our cheat meal but we still eat somewhat healthy even when we’re trying not to. I think I might have panicked a bit about the goat cheese in these, and how many minutes on the elliptical they equate to, but it didn’t stop me from stuffing them into my mouth like Lucy’s famous chocolate scene where she and Ethel worked at the chocolate factory.

Eat well and respect your body! Your life depends on it.

Tah ya’ll,

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ROASTED RED PEPPER & FETA STUFFED ZUCCHINI CUPS

Serves 4 (makes about 16 cups)
WW Points: 2

CONTAINS A MAKE AHEAD STEP: toasted pine nuts (see “Note”)

INGREDIENTS

2 zucchini about 8-inches long
1/3 cup minced roasted red bell peppers from a jar, drained and pat dry
1/3 cup feta cheese ( I used tomato basil)
2 Tbsp toasted pine nuts (see “Note” below)
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper

INSTRUCTIONS:

  1. Preheat the broiler on high. Cover a rimmed sheet pan with aluminum foil covered with cooking spray.

  2. Make the zucchini cups: trim and discard the zucchini ends. Cut the zucchini crosswise into about 3/4 inch slices. Using a melon baller (or the tip of a spoon), scoop out the center of each slice leaving the edges and bottom about 1/4 inch thick. Cook the zucchini by placing the cups scoop-side up in a single layer in either, A) a small, flat microwave-proof dish, add about 3 Tablespoons of water, cover with a paper towel and microwave on high about 1-minute, OR B) place 1 cup of water in a large pot with a steamer basket and steam for about 90 seconds. Remove the cups and drain them upside down in a colander or on a paper towel-lined plate.

  3. Make the stuffing: in a small bowl, stir together the peppers, feta, pine nuts, oregano and pepper.

  4. Place the zucchini cup scooped-side up on the sheet pan and spoon stuffing equally into each cup. Broil for about 3 minutes or until the cheese is softened and lightly toasted. Serve warm.

NOTE:
HOW TO TOAST PINE NUTS: Put the nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes. Watch them carefully because they are oily and can burn quickly once they start to toast. Pine nuts can be refrigerated in a container for only 1 month before they turn rancid.


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