White Bean & Olive Stuffed Zucchini

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By the time Thursday or Friday rolls around, the dinner options in my house are pretty slim.  There may be a stray apple, a sad lone vegetable in the crisper drawer and possibly a questionable tupperware of leftovers lurking in the back of the fridge.  Not good news if I’m in the mood to cook.  It’s especially not good  news, if I’m in the mood to cook AND there’s a massive down pour outside (like yesterday).  Not going out to the store in that weather – no sir.  So what’s for dinner?  Well…that’s a good question.

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stuffed zucchini, zucchini recipes, vegetarian recipes, healthy recipes, healthy cooking, zucchini, vegetarian Yesterday’s dinner was a miracle.  Yes, a miracle.  That is, in the sense that it was a delicious meal produced from the most random ingredients on the planet.  I had 1 zucchini and that was it.  Well 1 zucchini plus a very well stocked pantry (a must have!).  I stared at my solo zucchini, imaging all the great dishes I could make.  … if I actually had any other food in the fridge.  I came up with nothing.  What heck could I do with ONE zucchini?!

stuffed zucchini, zucchini recipes, vegetarian recipes, healthy recipes, healthy cooking, zucchini, vegetarian

stuffed zucchini, zucchini recipes, vegetarian recipes, healthy recipes, healthy cooking, zucchini, vegetarian My one zucchini (after a good long brainstorming session) was transformed into an amazing White Bean & Olive Stuffed Zucchini.  Delicious!  Way better than I thought it’d be!  A dinner time savior! Scooping out the seeds of zucchini and yellow squash leaves these veggies ready for stuffing.  And it allows them to be the star of the meal.  I choose a hearty mix of white beans, olives, spinach and red onion.  Topped with a little salty feta cheese and baked until warmed through and the cheese gets all golden and melty.  Yum.

stuffed zucchini, zucchini recipes, vegetarian recipes, healthy recipes, healthy cooking, zucchini, vegetarian Thank God for my one zucchini!  I never thought it’d amount to much.  But this dish will definitely return to our dinner table again!

White Bean & Olive Stuffed Zucchini:
Ingredients:

  • 1 large zucchini, sliced length wise.  Scoop out the seeds with a melon baller or spoon.
  • 1/4 cup red onion, diced
  • 1 cup packed, fresh spinach, roughly chopped
  • 1/4 cup kalamata olives, diced
  • 1 cup white beans
  • 1/2 tsp salt and pepper
  • 1/2 + 1/2 c cup tomato sauce
  • 1/4 cup feta cheese

Instructions:

  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 2/3 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 1/2 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.

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