Stuffed Zucchini, Turkish Style
Submitted by BASIL
Turkish-style zucchini halves stuffed with feta, Swiss cheese, eggs, fresh dill, and garlic, baked until set and golden. A savory vegetarian main with Mediterranean flair.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minTurkish home cooking has a gift for turning humble vegetables into something extraordinary, and this stuffed zucchini is proof.
Halved zucchini get scooped out and the chopped innards are sauteed in butter with onion and garlic until soft. Mixed with crumbled feta, grated Swiss cheese, beaten eggs, fresh dill, parsley, and a touch of flour, the filling bakes into a custardy, golden set that’s firm enough to slice but still creamy inside.
A dusting of paprika on top adds color and warmth. Serve alongside a bright, fresh tomato salad and some crusty bread for a vegetarian spread that feels like a sun-drenched afternoon on the Aegean.
Kitchen Tips
- Leave a half-inch rim when scooping so the zucchini shells hold their shape during baking.
- The eggs and flour work together to set the filling into a sliceable custard. Don’t skip either one.
- Fresh dill makes a real difference here. Its grassy, anise-like flavor is the signature note in Turkish vegetable dishes.
Ingredients
Directions
Scoop out the insides of the zucchini to leave a ½ inch rim.
Chop the innards into little bits and cook in butter with onions, garlic, salt and pepper until onions are soft.
Combine with flour, cheeses, herbs and beaten eggs.
Correct salt and pepper.
Fill the zucchini cavities and dust the tops with paprika.
Bake at 375 for 30 min. or until the filling soldifies. Serve with a fresh tomato salad.
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