Veggie Tales from Greece
Greek home cooks are among the best in the world at making abundant use of fresh vegetables. Often the best Greek dishes are also quite simple, letting local produce, cheese, and olive oil work together in easy harmony. As you’ll find on our Treasures of the Aegean: Greek Island Cruise, Athens & Istanbul and Hidden Gems of the Dalmatian Coast & Greece Cruise Tours, this same approach is mirrored throughout the region. From Greece to Croatia and onward to Turkey, this is one the healthiest—and most delicious—corners of the world for the hungry traveler.
Stuffed Zucchini with Feta
Americans hoping to re-create authentic Greek dishes with readily available ingredients ought to start with the humble zucchini. As prolific and easily grown here in the U.S. as in Greece, the homely vegetable is at the heart of dozens of Greek dishes, from appetizer-sized fritters to meat-stuffed entrees. Darko Angeleski, Grand Circle Executive Chef on the M/V Artemis, suggests this straightforward vegetarian version of stuffed zucchini, which can be served as a main course or side dish.
3 large zucchini
1/2 cup crumbled feta cheese
1/4 cup bell pepper, diced
1/2 Tbsp garlic, minced
1/4 cup onion, diced
1 tsp thyme
- Remove the very top and bottom of each zucchini, and discard. Slice the zucchini “bodies” in half lengthwise; you should have 6 halves total. Scoop out the seeds of each section, making a “trough” for stuffing.
- Briefly sauté the diced onion in olive oil over medium heat, and then combine it in a bowl with the bell pepper, garlic, feta and thyme. Spoon the mixture into the zucchini troughs.
- Place on a foil-lined cookie sheet, and bake at 350 degrees Fahrenheit for about 6 minutes.