Savoring #SundaySupper with Sara Moulton: Delicious Vegetarian Greek Stuffed Zucchini Recipe & Cookbook Giveaway
Happy Sunday to all our food-loving friends! The renowned #SundaySupper community is once again gathering virtually around the family table, and this week, we are honored to celebrate with the esteemed culinary personality, Sara Moulton. In anticipation of her visit, we’re all diving into her fantastic recipes, drawing inspiration from her signature style to create delightful dishes perfect for any family gathering. It’s a wonderful opportunity to explore new flavors and share our culinary creations.
My kitchen adventures this week were guided by Sara’s latest cookbook, “Everyday Family Meals.” This magnificent volume is a treasure trove of culinary inspiration, packed with an extensive collection of recipes designed for every occasion – from elaborate Sunday feasts to quick, satisfying weeknight dinners. It’s truly a substantial and beautifully presented book, with glossy pages that invite you to linger over each recipe. I found myself flipping through its inviting pages countless times, marking possibilities and dreaming up delicious meals.
The sheer variety in “Everyday Family Meals” made it delightfully challenging to pick just one recipe. After several passes, and with a bountiful harvest of zucchini from my garden (thanks to my mom and I cultivating more than we knew what to do with!), I finally settled on a brilliant idea. I decided to put a creative and personal spin on Sara’s classic Greek stuffed zucchini. Instead of using the traditional lamb filling, I opted for a rich and hearty vegetarian alternative, featuring robust portobello mushrooms. This transformation results in an utterly delectable Vegetarian Greek Stuffed Zucchini recipe that’s both flavorful and incredibly satisfying.
The vegetarian filling for these stuffed zucchini is a symphony of flavors and textures. It’s incredibly rich and deeply earthy, with the portobello mushrooms providing a “meaty” texture and an umami depth that perfectly complements the natural sweetness of the carrots and onions. This delightful combination is further enhanced by the salty notes of Kalamata olives and crumbled feta cheese, elevating the dish to a truly heavenly experience. The aroma alone is enough to make your mouth water.
I must confess, I had a small amount of the filling leftover after stuffing my zucchini shells. The irresistible earthy aroma proved too strong to resist, and I found myself grabbing a spoon and indulging directly from the sauté pan. It was simply too delicious to wait!
This versatile filling isn’t just for zucchini. Imagine starting your day with a morning omelet generously filled with this savory mixture, or ladling it over a bed of al dente spaghetti for a quick and flavorful pasta dish. Its robust profile makes it suitable for a variety of culinary applications, proving that a delicious vegetarian option can be incredibly adaptable.
One of my top recommendations for a smoother and more enjoyable cooking experience, especially when preparing a recipe like this Vegetarian Greek Stuffed Zucchini, is to thoroughly prepare all your chopped vegetables and other ingredients before you even begin to cook. This practice, often referred to as “mise en place” (everything in its place), will dramatically simplify your cooking process and minimize stress. When it’s time to quickly add ingredients to the sauté pan, having everything prepped and ready will make your life infinitely easier. I always take the time to chop all my vegetables, mince garlic, open any canned goods, and measure out spices beforehand. Without this preparation, my kitchen invariably ends up looking like a major disaster zone by the time I’m finished. Just chop everything and leave it neatly arranged on your cutting board or in small bowls until you’re ready to incorporate it into the dish. It truly makes a world of difference.
This Vegetarian Greek Stuffed Zucchini can be proudly served as a satisfying main course, or it can function beautifully as a hearty side dish. My partner, Squirrel, tends to categorize it as a side dish since it’s meatless. However, I personally found myself devouring two of these flavorful zucchini halves, making a complete and fulfilling meal out of them. Regardless of how you choose to serve them, their deliciousness is undeniable. They offer a fantastic way to enjoy garden-fresh zucchini and incorporate more plant-based meals into your diet, packed with wholesome goodness and delightful flavors. Plus, zucchini itself is an excellent source of vitamins, minerals, and antioxidants, making this dish not just tasty, but also incredibly healthy.
Are you eager to win your very own copy of Sara Moulton’s “Everyday Family Meals”? I had a feeling you might be! This cookbook is an absolute must-have for anyone looking to bring delicious, approachable, and inspiring meals to their family table, and we’re thrilled to offer you a chance to own it.
We are incredibly excited to share even more fantastic recipes from Sara Moulton’s Everyday Family Dinners with all of you. Join the vibrant #SundaySupper chat, follow the talented bloggers listed below, and keep an eye out! Several selected bloggers will be generously giving away a copy of this indispensable cookbook, offering even more opportunities for you to get your hands on Sara’s culinary wisdom. This is your chance to elevate your home cooking with trusted recipes from a celebrated chef.
Stay connected with Sara Moulton and explore her wonderful recipes by visiting her official website: www.saramoulton.com. You can also follow her on social media for daily inspiration, tips, and updates: Facebook and Twitter.
Explore More #SundaySupper Recipes Inspired by Sara Moulton:
Breakfast for Dinner Delights:
- Open-faced Zucchini Omelet with Tomato Sauce and Feta by Granny’s Down Home Sassy Southern Cooking
- Chocolate French Toast with Fresh Strawberry Sauce by Daily Dish Recipes
Another Round of Breakfast for Dinner:
- Open-faced Zucchini Omelet with Red Bell Pepper and Feta by Granny’s Down Home Sassy Southern Cooking
- Chocolate French Toast with Fresh Strawberry Sauce by Daily Dish Recipes
Hearty Family Dinners:
- Polenta Lasagne by Blueberries and Blessings
- Spicy Korean Cheesesteak by Kimchi MOM
- Chorizo Mushroom Bites by La Cocina de Leslie
- Roasted Ratatouille Crêpes with Goat Cheese by Healthy.Delicious.
- Grilled Chicken and Veggie Pizza by Runner’s Tales
- Clay Pot Vegetable Stew by Hezzi-D’s Books and Cooks
- Grilled Reuben Pizza by Juanita’s Cocina
- Vegetarian Greek Stuffed Zucchini by The Messy Baker Blog
- Manchego, Fig and Bacon Flatbreads by The Girl in the Little Red Kitchen
- Kimchi Fried Rice by girlichef
- Gluten Free Mozzarella Pesto Pizza by No One Likes Crumbley Cookies
- Peppery Broccoli with Feta Cheese and Angel Hair Pasta by Hip Foodie Mom
- Chicken Artichoke Piccata by Sustainable Dad
- Reuben Tortilla Pinwheels by Home Cooking Memories
- Deli Style Turkey Reuben Pizza by In The Kitchen with KP
- Grilled Mahi Mahi with Garlic Caper Sauce by Family Foodie
Spectacular Sides and Salads to Complement Your Meal:
- Curried Peas and Black Beans by Cindy’s Recipes and Writings
- Chopped Salad with Feta, Chickpeas, and Pita Croutons by Supper for a Steal
- A Summer Salad from Paris by Mama’s Blissful Bites
- Caprese Salad with Avocado by Ruffles & Truffles
Don’t Skip Desserts and Refreshing Drinks:
- Three-Ingredient Pluot Crisp by Shockingly Delicious
- Stuffed Strawberry Dessert by Growing Up Gabel
- Vegan Chocolate Peanut-Butter No Bake Cookies by Killer Bunnies
- Warm Chocolate Cheesecake by That Skinny Chick Can Bake
- Turkish Pistachio and Apricot Bread by A Kitchen Hoor’s Adventures
- Sparkling Watermelon Lemonade by The Urban Mrs.
- Blueberry Crepes by Basic N Delicious
- Nectarine Upside-Down Cake by Magnolia Days
- Cannoli Strawberries by Foxes Love Lemons
- Gluten-Free Carrot Cupcakes by Ninja Baking
- Watermelon Basil Lemonade by Curious Cuisiniere
Discover more at www.foodandwineconference.com
Join the #SundaySupper conversation on Twitter every Sunday! We love connecting with our community, tweeting throughout the day, and sharing incredible recipes from home cooks and bloggers across the globe. Our lively weekly chat kicks off at 7:00 pm ET, and it’s an event you truly don’t want to miss. To join the fun and connect with fellow food enthusiasts, simply follow the #SundaySupper hashtag and remember to include it in all your tweets. For even more fabulous recipes and stunning food photos, be sure to check out our #SundaySupper Pinterest board.
Would you like to become a part of the vibrant Sunday Supper Movement? It’s incredibly easy to join our growing community of passionate home cooks and food lovers! You can sign up and find out more information by simply clicking here → Sunday Supper Movement. We welcome everyone who loves to cook, share, and enjoy meals around the family table.
Details for the Cookbook Giveaway: The giveaway offers one lucky winner a copy of Sara Moulton’s “Everyday Family Meals.” This exclusive giveaway is open to U.S. residents only and will run from Sunday, July 7th, to Saturday, July 13th. The fortunate winner will be selected through a random draw and will be promptly notified via email. Please note, the winner will have a 2-day window to respond and claim their prize before an alternate winner is chosen. Good luck to all participants!
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- 4 medium zucchini
- 2 tbs. olive oil, plus more for drizzling
- 1 cup diced yellow onion
- 1/2 cup diced carrot
- 1/2 cup diced red bell pepper
- 1/2 tsp. red pepper flakes (adjust to taste for heat)
- 1 cup diced zucchini flesh (reserved from scooped zucchini)
- 2 cups diced portobello mushrooms
- 3 cloves garlic, minced
- 1/4 cup vegetable stock
- 1-14.5 oz. can diced tomatoes, undrained
- 1 tbs. tomato paste
- 1/4 tsp. dried oregano
- 1/2 tsp. Italian seasoning blend
- 1/3 cup diced Kalamata olives
- 1/2 cup crumbled feta cheese
- 8 tsp. plain bread crumbs
- 8 tsp. grated Parmesan cheese
- Salt & freshly ground black pepper, to taste
- Preheat your oven to 375 degrees F (190 degrees C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.
- Carefully slice the 4 whole zucchini in half lengthwise. Using a small paring knife, cut a 1/4-inch border around the inner flesh of each zucchini half. With a spoon, gently scoop out the flesh and seeds, being careful to leave a sturdy shell approximately 1/4-inch thick. Dice 1/2 cup of the scooped-out zucchini flesh and reserve it for the filling. Arrange the empty zucchini shells, cut side up, on the oiled baking sheet. Sprinkle them lightly with salt and pepper. Bake for about 10 minutes, or until they are slightly softened. Remove them from the oven, flip them over to allow any excess juices to drain, and let them cool while you prepare the filling.
- In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onions, red bell pepper, carrots, red pepper flakes, and a generous pinch of salt and pepper. Sauté, stirring occasionally, for about 4 minutes, until the vegetables begin to tenderize.
- Stir in the reserved diced zucchini flesh and continue to sauté for 1 minute. Add an additional splash of olive oil to the pan, then introduce the diced portobello mushrooms. Sauté until the mushrooms are beautifully browned and tender, which typically takes about 3 minutes. (Remember: do not add salt while the mushrooms are cooking, as this can draw out moisture and prevent them from browning properly). Stir in the minced garlic and cook for an additional 2 minutes, stirring frequently to prevent burning.
- Deglaze the pan by pouring in the vegetable stock, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low. Add the canned diced tomatoes (with their juices), tomato paste, dried oregano, Italian seasoning, and another generous pinch of salt and pepper. Allow the mixture to simmer gently, stirring occasionally, for 10 minutes. By this point, the filling should have thickened nicely.
- Remove the pan from the heat. Stir in the diced Kalamata olives and crumbled feta cheese until well combined. Carefully spoon this flavorful veggie mixture into each of the pre-baked zucchini shells, filling them generously. Top each stuffed zucchini with a teaspoon of grated Parmesan cheese and a sprinkle of bread crumbs. Finish with a light drizzle of olive oil over the top.
- Return the stuffed zucchini to the oven and bake for approximately 15 minutes, or until the Parmesan cheese is golden brown and bubbly. Serve hot as a satisfying main course or an impressive side dish. Enjoy your homemade Vegetarian Greek Stuffed Zucchini!