White Bean & Olive Stuffed Zucchini

White Bean & Olive Stuffed Zucchini
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
Serves: 2
  • 1 large zucchini, sliced length wise. Scoop out the seeds with a melon baller or spoon.
  • ¼ cup red onion, diced
  • 1 cup packed, fresh spinach, roughly chopped
  • ¼ cup kalamata olives, diced
  • 1 cup white beans
  • ½ tsp salt and pepper
  • ½ + ½ c cup tomato sauce
  • ¼ cup feta cheese
  1. Preheat oven to 400 F.
  2. In a medium bowl, gently smash the white beans - you can leave some chunks of beans, but smash at least ⅔ of them.
  3. Heat a medium saute pan over medium high heat - spray with cooking spray. Saute onions and spinach until onions are translucent and spinach is cooked through. Add this mixture to the smashed beans.
  4. Add the olives, 12 c tomato sauce and salt and pepper to the bean and spinach mixture. Toss thoroughly and taste fro seasoning.
  5. Fill zucchini with bean mixture. Press down with your hands to pack down the filling tightly.
  6. Drizzle the remaining ½ cup of tomato sauce over the top of the stuffed zucchini. Sprinkle on the feta cheese.
  7. Bake for 30 minutes or until heated through and zucchini is fork tender. Serve immediately.