Zucchini I always like stuffed or baked. This time I stuffed with eggs and semolina. Such a filling meal. Feta gives a nice creamy taste balancing all the other flavours.

This meal can be served for dinner. The preparations can be done in the morning or previous night. Leave in fridge and bake for dinner. It takes only a few minutes to bake. Baking on a high heat makes it quick cooking with the zucchini going mushy. The Zucchini has to be still nice and steady. This doesn’t need much cooking at all.

The semolina helps to bind everything together. Try with a low fat and low salt  feta. Serve with your favourite sauce or the chutney.

Bon Appetit!

Select fresh and large Zucchini for this recipe. This will serve four people. Wash the Zucchini well.
Cut in Half. Take middle out. You can use the middle in a soup. I used a melon baller to take the flesh out.
Break four eggs with 1/2 cup of whipping cream or thickened cream and salt and pepper to the taste.
Whisk them all together.
Scramble it in microwave or in a pan.
I used 1/2 cup of shredded cheese, 1/2 cup semolina  and half a cup feta.


Into the scrambled eggs add 1/2 cup semolina , a table spoon full cream and mix well.
After add feta mix well. Use any herb with this, I added parsley.
Mix the shredded cheese too.
Fill the zucchini with the mix.
make sure press well.
Bake on 230c about 10 minutes.
Serve hot with a chutney.
Posted by:The Culinary Corner

<p>Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called ” Mary” who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management.<br /> My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel “The Culinary Corner”<br /> I am a full time employee. I record all the videos by my self.<br /> As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.</p>

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