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Moldovan Veggie & Feta Stuffed Zucchini

Moldovan Veggie & Feta Stuffed Zucchini


  • 5 small zucchini
  • 1/4 cup olive oil
  • 1/3 heaping cup diced celery (about 1 stalk)
  • 1/2 heaping cup diced carrot (about 1)
  • 1 heaping cup diced onion (about 1 small)
  • 1 roma tomato, diced
  • small handful fresh parsley, chopped
  • salt
  • pepper
  • 1 cup plain tomato sauce mixed with 1 tbsp vinegar (or to taste)
  • 1/2-3/4 cup crumbled feta, preferably bulgarian
  • method
  • let’s imagine ourselves under the moldovan sun, riding around in a boat made of pure zucchini.
  • we’ll make it out of small, slender zucchini. simply slice them in half lengthwise and scoop out a channel of the white flesh.
  • chop up all that goodness. it’ll go in the happy stuffing.
  • you’ll also need a frosty heap of celery…
  • an orange hop of carrots…
  • … a glorious gaggle of onions
  • … and a pile of juicy tomato.
  • add this goodness to a skillet with a pool of golden olive oil, salt and pepper. be happy knowing that there’s really no way you can mess this up.
  • simply cook until softened and beginning to brown (and the entire house smells like “good”). remove from heat and sprinkle on the parsley, to taste.
  • even 2 1/2 year-olds can help with this! (it takes serious concentration)
  • ava loves to help!
  • when you’re done, nestle them on a bed of tomato sauce.
  • and don’t forget the cheese!
  • sprinkle liberally with feta crumbles.
  • bake for 25 minutes, or until softened, but the zucchini still retains its shape and has a little bite.
  • enjoy!
  • these little boats are so happy.
  • i love that it’s spring. i love that keith, ava, and i just planted little sprouts in the warm earth that will grow up into this very dinner. i can’t wait to see the look on ava’s face when she bites into food she’s helped tend with her very own hands.
  • pure magic.
  • so what are you waiting for?
  • wishing you all the beauty that a happy spring brings.
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