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Stuffed Round Zucchini!

Updated: Mar 29, 2021

Stuffed Round Zucchini with Trachanas, Feta and Herbs


1 kg (4 – 6 medium sized) round zucchini

Olive oil and salt

For 300 g zucchini pulp you will need:

4 tblsp olive oil

¼ cup scallions, finely sliced

100 g Trachanas*

¾ – 1 cup water

1 garlic glove, crushed

2 tblsp fresh parsley, chopped

2 tblsp fresh basil, chopped

100 g Feta cheese, crumbled

Salt and pepper, to taste

Preparation Method

Wash and dry zucchini. Cut a slice off the zucchini tops and set them aside. Using a sharp knife and a small spoon, scrape out the flesh, leaving ½ – 1 cm thick wall. You should get 300 – 350 g of zucchini pulp. Now, coarsely chop the zucchini pulp and set aside.

Brush the zucchini inside-out with a wee bit of oil and, if you like, sprinkle the insides with some salt. Place zucchini with lid into a baking dish and add a little water to dish. Bake zucchini in a pre-heated oven (200°C) for about 15 – 20 minutes or until tender. Remove from oven and set aside.

Prepare the stuffing.

In a large skillet, heat olive oil. Sauté scallions and then add garlic, zucchini pulp, trachana and ¾ cup water. Cook for 5 – 7 minutes, stirring continuously, adding a little water if needed.

When the trachana is cooked, take skillet off heat. Add parsley, basil and Feta cheese and mix. Season with salt and pepper, to taste.

Stuff the cooked zucchini with the trachana/cheese mixture and top with lids.

Serve at room temperature or if you prefer, place into an oven-proof dish and bake in a hot oven for about 15 minutes before serving.

* Trachanas is a sort of short pasta made with un-refined wheat, milk, salt and sometimes egg.


If trachanas is not available in your part of the world, make this recipe with orzo pasta or rice. Depending on your choice, adjust water and cooking time.

©KaritasM – August 2018


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