Zucchini Cups Stuffed with Red Pepper, Feta, & Pinenuts


These stuffed zucchini cups looked so cute in Paulette Mitchell’s Vegetarian Appetizers, I had to try them. The recipe seemed really easy and attainable, even for someone like me, who isn’t good at the fiddley stuff.

I had issues though. I microwaved the zucchini cups with a little water, but thought the 2 minutes called for in the recipe sounded like a long time. I cut it down to 1 1/2 minutes, I wish I’d made it 45 seconds. Some of the cups were overcooked, a sin that, as an English cook, I really try to avoid. Also, when I broiled these babies for 3 minutes (per the recipe), the pinenuts on top blackened unattractively, but the feta never browned.

The cups, themselves, were remarkably easy to prepare. Simply trim the zucchini and slice into 3/4 inch slices. I used a grapefruit spoon (with a serrated end) to scoop out the cups and this worked brilliantly. Mitchell suggests using a melon baller.

The filling is simply chopped fire roasted red peppers, crumbled feta, pinenuts, and fresh oregano mixed together.

Despite the cooking issues, they did taste good and I love the zucchini cup concept! I plan to try them stuffed with rice salad, broiled with goat cheese (with the pinenuts underneath). Heck, I think they’d make a delish (and super easy) appetizer simply filled with a creamy dip.

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