Easy

Breadcrumbs

Olive oil

tablespoons

Feta cheese PDO

Lemon

unit

Pepper

Zucchini

Parsley

Pine nuts

Greek style zucchini

<h5>5 min</h5><p>Prepare 500 g of zucchini.</p><p>Cut them in half lengthwise.</p>

<h5>5 min</h5><p>Crease the center, with a teaspoon or ideally a melon baller.</p><p>Don't throw the center away, save it for another recipe such as, for example, a zucchini soup.</p>

<h5>5 min</h5><p>Roast 100 g of pine nuts in a small pan over medium heat for 5 minutes, stirring regularly.</p>

<h5>3 min</h5><p>Cut 150 g of feta cheese into small pieces and pour into a high-sided container.</p><p>Add the juice and zest of ½ lemon, season with pepper.</p>

<h5>2 min</h5><p>Add 3 sprigs of whole parsley (with stems) then the roasted pine nuts and 4 tablespoons of olive oil.</p>

<h5>3 min</h5><p>Mix, and if necessary add a little more oil.</p><p>I call this preparation "Greek pesto", a nod to our Italian friends of course...</p><p>Heat your oven to 200°C (390°F).</p>

<h5>3 min</h5><p>Salt then brush the inside and outside of the zucchini halves.</p><p>Place them on a sheet of baking paper set on a baking sheet.</p>

<h5>4 min</h5><p>Generously fill each zucchini half with the feta mixture (a piping bag is ideal for this).</p><p>You can then sprinkle the top with a little breadcrumbs.</p>

<h5>20 min</h5><p>Bake for 15 to 20 minutes, don't cook too long or the zucchini will flatten, no change in taste but it's not as pretty.</p>

Easy

50 min

Accompaniment

Main course

Servings

4

Nutrition

/ per serving

Directions

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