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Zucchini stuffed with feta

Zucchini stuffed with feta

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it's a recipe that I found browsing some books from a bookstore in Cologne and I really liked it .. ..until the evening I put it into practice ... everything I can tell you is delicious

  • 4 zucchini
  • 200 gr feta
  • 100 gr cheese
  • salt
  • pepper
  • oregano
  • olive oil
  • paprika for diversity (optional)
  • alluminium foil

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Zucchini stuffed with feta:

Zuchini washes and slices but not to the end. Cut the feta and the cheese into slices and place them between the slices of zucchini. Season and place on aluminum foil

sprinkle with olive oil and wrap.

Bake for 35 minutes.

Petrou Vasilios recipe: Squid stuffed with spinach and feta with carrot salad

Petrou Vasilis, an 8-year-old Greek living in Romania, took the three chefs on a gastronomic trip to Greece. The contestant went to the next phase of the show with a fine dessert, cheesecake, and a tasty main course, squid stuffed with spinach, two recipes learned from his grandmother. You can find the stuffed squid recipe below.

Chop the onion and garlic and fry in a pan with butter. Add the spinach and leave for a few seconds until set and removed from the heat. Add the crushed feta and Emmentaler and mix. In a bowl place the squid with olive oil, vinegar and spice. Heat the grill very hard and leave the squid on the grill for 1 minute on one side and 1 minute on the other and take it off the heat. Fill the squid with the stuffing prepared beforehand.

I preheat the pan with a lid and when it is hot I put the squid and after a few seconds I add olive oil. After 1 minute, fill the pan with enough white wine to cover only half the thickness of the squid and cover with a lid. When the sauce is reduced to & frac14 the squid is ready.

Greek sauce: make the sauce from lemon juice, olive oil, oregano, salt and white balsamic sauce. Separately, clean the carrots, grate them and mix them in a bowl with cranberries, coriander leaves and Greek sauce. Place the salad on the presentation plate, cut the squid into slices on a chopping board and arrange it on the plate. Then garnish with white, black balsamic cream and Greek sauce.

You can watch the most delicious moments on masterchef.protv.ro, and you can find the full show on Voyo.ro.

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Cheesecake and zucchini

Today we make a simple tart recipe with cheese and zucchini, tender and tasty, suitable for a quick snack or to be packaged at work.

And because my friends from KitchenShop gave me 2 super cool rectangular tart trays as a gift, so I set to work and made this savory tart.

Emile Henry's products, made of special types of ceramics & # 8211 Flame®, HR® (High Resistance) and BBQ® (Barbeque), made entirely by hand according to traditional methods, tell a beautiful family story, a story of tradition and quality started in France in 1850.

Built out of passion and love for the art of combining the earth with fire - for the art of pottery, the small occupation of the Henry family has become, over time, a prestigious business with international recognition, due to the fact that the cooking utensils and dishes produced by this company they are distinguished by quality, utility, appearance and resistance, being without a doubt a mark of good taste and efficiency.

Currently having 4 workshops with 200 Master Craftsmen in a continuous research and improvement, Emile Henry offers globally the possibility of cooking in the refined French style, with the help of products that stand out with very special qualities: resistance to mechanical shocks ( do not chip or scratch easily, allowing direct cutting on dishes), thermal resistance (can be placed directly from the refrigerator in the hot oven), resistance to high temperatures without suffering any damage (up to 270 ° C for oven products and up to 500 ° C for BBQ ® ceramic products), elegant and stylish appearance (in a variety of colors that remain intact over time), calculated dimensions and shapes specially designed for efficient cooking and for maximizing the taste of food .

Due to the way of making ceramics, burning in two stages - at 900 ° C and then at 1150 ° C, Emile Henry products not only fold admirably to all types of cooking, but are also 100% safe for storing food (do not contain harmful metals), can be easily washed by hand or in the dishwasher and can also be used successfully in the microwave.

I have already cooked in them and I can say that I am very pleased with their quality, but also with the way they behaved both when baking and in the dishwasher.

You can order them here, and if you hurry in March of this year, you have a significant 30% discount.

Stay tuned for the list of ingredients and how to prepare it.

And now let's start with the wonderful Cheese and Zucchini Tart

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Peppers Stuffed with Feta Cheese

Peppers Stuffed with Feta Cheese

This idea started from a product sold at Kaufland that I tasted some time ago. Having lightly spicy peppers at hand, I said that I can also prepare something like this at home, greatly reducing their cost.

If I were to buy at the store a hundred grams, I would pay somewhere at 5.7 Ron and we would not reach all 4 even half a kilogram. In their preparation we used Feta-Del Delis - Delaco Cheese and served with toast is a special appetizer.

Another appetizer with cheese and peppers can be found in the recipe Pepper Appetizer Filled with Cheese .

Ingredients Pepper Filled with Feta Cheese:

25-28 pieces Semi-hot peppers
Feta cheese - Del Delis -Delaco (somewhere around 700 g)
marjoram, rosemary, thyme
5 cloves of garlic
extra virgin olive oil
1 l apa
200 ml of vinegar
1 tablespoon salt
6 tablespoons sugar
1 jar of 1.5 l

Peppers Filled with Feta Cheese & gt

Preparation of Pepper Filled with Feta Cheese:
First wash the peppers and cut them on top of the tail and remove the seeds, taking care not to break the peppers. We pass them through cold water to remove the seeds left inside. In a pot we put water, vinegar, salt and sugar to boil and when it boils we put the cleaned peppers for a few seconds to burn (they need to soften a little to arrange them more easily in the jar). We take them out and let them drain. We clean the garlic and with the width of the knife we ​​crush it a little.

The feta cheese is passed with a fork and we fill the roasted peppers with it. Place a row of peppers in the jar, put thyme sprigs between them, sprinkle marjoram and rosemary on top and put 1-2 cloves of garlic. We continue filling the jar with peppers and the rest of the spices as described above and at the end we pour extra virgin olive oil on top.

We leave the jar thus filled for 3-4 days at room temperature so that the flavors combine and then we put it in the cold and the peppers can be served (be careful, put a plate or a bowl under the jar because a fermentation process will begin through which the peppers they will be a little sour.

I left them at room temperature for 7 days and then I moved the jar to the fridge). The taste of slightly sour, spicy peppers and sweet feta cheese is something special. It is worth trying this recipe.

PS : To the filling if we want we can add freshly ground pepper, small pieces of hot pepper. And capsicums stuffed with cheese prepared in this way are very tasty, if you do not prefer spicy peppers. If you don't want to put stuffed peppers in jars, you can also put them in plastic pans.

Healthy delicacy: pumpkin stuffed with meat

It is already known that pumpkins are dietary and, at the same time, full of nutrients. Maybe you're tired of stuffed peppers, so we suggest you try this recipe, which will make you lick your fingers!

Preparation time: 35 minutes
Cooking time: 45 minutes
Nutritional values ​​(for a portion of 354g): 413 calories, 19 g of carbohydrates, 36 g of protein, 21 g of fat (of which 10 g saturated), 4.2 g of fiber


  • 680 gr of minced beef
  • 1 large onion, chopped
  • 1 large green pepper, cut into pieces
  • 250 gr of bread crumbs
  • 1 egg, beaten
  • a handful of parsley leaves
  • a few basil leaves
  • salt and pepper (to taste)
  • 500 g of canned tomato sauce, separated into two equal portions
  • 2 medium tomatoes, large cut
  • 4-5 zucchini medium zucchini
  • 400 gr of mozzarella cheese

Method of preparation:

1. In a large bowl, combine the meat, onion, pepper, crumbs, egg, parsley, basil, spices and a portion of the tomato sauce, then mix everything well and season with spices if needed.

2. Add the tomatoes to the earlier composition. Cut the zucchini in half lengthwise, then dig out the core, leaving a margin of half a centimeter.

3. Fill the zucchini with the meat mixture, then pour over the rest of the tomato sauce and put everything in the oven at 180 degrees Celsius for 45 minutes. Do not cover the pumpkins.

4. 10 minutes before removing them from the oven, sprinkle over the pumpkin the mozzarella cheese, which will melt and brown.

Along with a good wine, these zucchini stuffed with minced meat and cooking in the oven is the ideal dinner. Because they are seasoned in abundance, they will have a flavor that will not be resisted even by those who are not very happy with pumpkins or vegetables in general!

Discover how to prepare a pumpkin salad, but also pumpkin au gratin, for the days when you don't know what to cook quickly!


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