Every summer I get asked to share some easy – and preferably Turkish – summer dishes. And every summer, I get really excited about fresh, vegetable-based dishes as the temperatures rise and I crave my own brand of comfort food. I'll be bringing back my grandmother's recipes soon, starting with a bulgur salad next week, but tonight I'm sharing a very easy zucchini dish that I improvised with börek stuffing.
Round zucchini are rare enough that I wasn't fully aware of their existence before last year, but they showed up at my local grocery store this week, and I remembered Rory talking about stuffing them – all while craving cheese – and so I decided this was the time to bring one of my favorite things – börek filling – to one of my favorite vegetables.
This is one of those recipes where you don't really need set quantities of things. You can make a single zucchini if you're cooking for yourself, but I've made it with three.
3 round zucchinis
a big thing of feta (or if you have access to actual Turkish cheese, then beyaz peynir)
1 clove of garlic
a bunch of parsley
red pepper flakes
Start by cutting your zucchinis in half and removing the stem. Set them in an oiled pan (I do this with olive oil, but a cooking spray is probably fine) and hollow out the centers (easily done with a melon baller). Put the removed zucchini pieces aside. Sprinkle with salt.
Mash up your feta in a mixing bowl with the minced garlic. You can mix in an egg if you want to help keep your mixture together, but I skipped that and drizzled in a tiny bit of olive oil instead.
Either shred the removed zucchini centers in a food processor or chop them up finely. Add to feta mixture.
Chop up your parsley and add to mixture. Season as you like – I added both cayenne pepper and red pepper flakes.
Stuff the hollowed out zucchinis.
Bake for 30 minutes at 350F/175C.