Victory Day and a regatta… stuffed and baked 8-ball zucchini


A public holiday today here with a Regatta to celebrate Victory of the Great Siege by the Knights of St John in 1565.


And for 8 September i am using ‘eight ball zucchini’ and I prepared a light but so delicious supper with these beautiful bottle green round vegetables flecked with light green. I love them, they are beautiful to look at and although not too popular here on the island they are grown locallly.

The flesh is sweet and remains firm after cooking. I scooped the flesh out but did not reuse it in the filling as most people seem to do but i used it in a stir fry.

The filling is half feta and half ricotta. I mixed both together to reduce the saltiness in the feta but you can simply choose to use either or. And added to this is lots of fresh mint from the garden, abundant at the moment.


You will need :

2 eight-ball zucchini, allow one per person
125g ricotta
125g feta cheese
2 eggs
1/4 lemon, just the rind finely grated
1spoon oatmeal
2 spoons parmessan cheese
Sea salt and freshly ground pepper
Fresh mint, as much as you like, chopped and i used lots (around 2 fistfulls, but reduce if you prefer)

Preheat oven to 220 C
Slice the top section of the Zucchin using a sharp knife. Then carve out the zucchini flesh from the shell gently with a teaspoon. I used the flesh to make a stiry fry.
Mash up the feta and ricotta. Ad the egg and then all the other ingredients.
Neatly fill the zucchini.
Place the 8-balls in a non-stick tray and bake at 350 degrees for 15 to 20 minutes. The top of the filling will brown.
Serve with a big bowl of green leaves or as a side dish to grilled seafood.


And for my recipe of the day click on MediterraneaNews


14 thoughts on “Victory Day and a regatta… stuffed and baked 8-ball zucchini

  1. Lea, I really like the way you cook and think. The combination of feta, ricotta and mint is always a nice filling. Add the lemon zest for some citrusy brightness, the parmesan for some added depth of flavor to the 2 cheeses, then the oatmeal for density and texture and you have a real classic. It’s still light yet it has some body. This is really nice. I never would have thought of the oatmeal.
    I love the 8 ball zucchinis but you don’t see them a lot. It’s a shame because I think they are one of the best items for stuffing. They stay firm, have a beautiful, sweet taste and are pretty. How can you go wrong?
    Thanks for sharing. πŸ™‚


    • Thank you Richard, yes i love this variety and wish there was more of them around. I notice that you have recently used it too and yours looked so good too ! Firm flesh, thats the best thing about it, remains beautiful in color and texture even after baking. Have a lovely day !


  2. Pingback: Pork Meatballs with haricot beans in tomato sauce | Good Food Everyday

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