Dilly feta-stuffed zucchini with mint and pine nuts from Hot Sheet: Sweet and Savory Sheet Pan Recipes for Every Day and Celebrations (page 211) by Olga Massov and Sanaë Lemoine

  • lemons
  • dill
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute chèvre cheese for feta cheese; slivered almonds, sunflower seeds, or pepitas for pine nuts; Gruyère cheese, Grana Padano cheese, or pecorino Romano cheese for Parmigiano Reggiano cheese; and parsley or tarragon for either dill or mint.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chèvre cheese for feta cheese; slivered almonds, sunflower seeds, or pepitas for pine nuts; Gruyère cheese, Grana Padano cheese, or pecorino Romano cheese for Parmigiano Reggiano cheese; and parsley or tarragon for either dill or mint.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.