A German twist to Mediterranean flavors are wrapped up in this baked zucchini casserole filled with feta, seeds and carrots. It sits on a tomato cream sauce which can be poured over a brown rice or quinoa side dish.
This zucchini casserole serves 2-3 people.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes
- 1 lb. tomatoes
- 2 large (8-10 inches) or 3 small (6 inch) zucchini
- 8 oz. feta
- 2 carrots, grated
- 2 T. sunflower seeds
- 3 green onions, sliced
- 1 clove garlic, minced
- 2-3 fresh thyme sprigs or 1/2 tsp. dried thyme leaves
- 1/4 c. creme fraiche or sour cream
- 1/4 c. cream
- 1/4 tsp. salt
- Freshly ground pepper
- 2 T. grated Parmesan cheese
Peel and Chop the Tomatoes
Cut crosses in the bottom end of the tomato just through the skin and place them in a bowl. Pour boiling water from the tea kettle over them and wait 1 minute. Remove from water and peel tomatoes before they cool. Remove the core and chop into pieces. Place in a casserole dish large enough to hold the zucchini.
Hollow out Zucchini
Either cut zucchini in half, or just remove a slice from the side to create a flat surface. Using a melon scoop or similar sharp instrument, hollow out the zucchini. Mix the zucchini balls with the tomatoes.
Make the Filling
Crumble and mix the feta with the grated carrots, sunflower seeds, onions and garlic and the stripped leaves of thyme. Divide this mixture between the zucchini shells, mounding if necessary.
Finish the Sauce
Add the creme fraiche, cream, salt and pepper to the tomatoes. (If you only have sour cream, you may choose to add it after baking, because the low fat content can cause it to curdle.) Place the filled zucchini on top and bake at 350°F for 1 hour or until zucchini shell is soft. Remove from oven and sprinkle the Parmesan cheese over the zucchini.