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Farmers Market Feast: Zucchini-Wrapped, Feta-Stuffed Dates
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Photography by Olivia Hayo for Edible San Diego
Ingredients
Makes 12
- 12 dates, scored lengthwise, pits removed
- 2 zucchini
- ⅓ cup crumbled feta
- Extra-Virgin Olive Oil
- Freshly ground black pepper
Instructions
- Preheat oven to 400° and line a baking sheet with parchment paper.
- If dates are very dry, place them in a bowl of water for 10 minutes to rehydrate. Drain well and set aside.
- Use a vegetable peeler and apply firm pressure to make wide ribbons of zucchini. Rotate to the opposite side when the peeler reaches the seeds at the center. Repeat with the second zucchini to make a total of 12 wide ribbons.
- Stuff dates with about ½ tablespoon of feta each. Wrap each stuffed date with a ribbon of zucchini and place on baking sheet, seam side down. Drizzle with olive oil and fresh black pepper.
- Roast in the center of the oven until zucchini is golden brown on the edges, about 20 minutes. Remove, cool for five minutes, and serve as an appetizer of as part of cheese or charcuterie board.
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.
