• Chef Stefanos Ioannidis

STUFFED ZUCCHINI MEDITERRANEAN VEGGIES


PLEASE NOTE THIS RECIPE IS POSTED AS RECEIVED BY CHEF STEFANOS

STUFFED ZUCCHINI WITH MEDITERRANEAN VEGGIES, TOMATO MOUSE AND FETA CHEESE

PORTION FOR 2 PERSONS


  • 300GR ZUCCHINI

200GR TOMATO

  • 40GR EGGPLANT

  • 40GR ONION

  • 40GR POTATO

  • 40GR FRESH RED PEPPER

  • 10GR FRESH PARSLEY

  • 5GR FRESH OREGANO

  • 20GR OLIVE OIL

  • 100GR FETA CHEESE

  • SALT-PEPPER



METHOD OF PREPARATION


FIRST WE TAKE HALF OF ALL THE ZUCCHINI WE CUT IN HALF. WE REMOVE THE INSIDE.AFTER WE BOIL FOR 5 MINUTES TO BE SOFT SO WHEN WE PUT IN THE OVEIN TO HELPS US TO BE COOKED.WE CUT SMALL CUBES THE REST OF ZUCCHINI, EGGPLANT, POTATO, ONIONS, RED PEPPERS AND WE PUT INSIDE A FRIED PAN WITH SOME OLIVE OIL AND WE COOK TO BE SOFT.ADD SOME TOMATO SAUSE,OREGANO,FRESH PARSLEY,SALT,PEPPER.

WE THIS MIXTURE WE FILL UP THE HALF ZUCCHINI ,ADD THE GRADE FETA CHEESE AND WE BAKE TILL TAKE NICE COLOR.

FOR THE TOMATO MOUSSE WE TAKE THE PILLES TOMATOS WITH OUT THE SEEDS AND WE COOK INSIDE A POT WITH SOME OLIVE ,SALT AND SUGAR.WHEN IT WILL BE ALMOST DRY WE PUT ISNIDE THE THERMOMIX AND WE BLEND.AFTER STRAIN.


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