Happy Wednesday!!

Hope the people who are living in Sacramento are enjoying this weather as much as I am. A cool nice breeze and the weather is in the 80’s. Love it!!

I made this stuffed zucchini recipe today, and really loved the flavors. You will notice that this filling is very similar to spanakopita filling. If you have extra spanakopita filling in your fridge, then you are all set to go for this recipe. 🙂

~Squash Filled Appetizer Recipe~


1 pack of spinach fresh

1 cup of feta crumbled cheese

1/3 cup of sour cream

1/4 cup of grated Parmesan cheese

1 scallion- chopped and minced

1 garlic clove minced

5 large yellow squash

1 bunch of fresh basil

1 cup of chicken broth

salt & pepper to taste


Preheat oven to 400 degrees or 200 celcius. Slice squash in half, and remove the inside by using a spoon. Remove as much as possible, and set the squash inside a casserole or baking dish.

In a saucepan, add the olive oil, garlic and shallot. Place on medium heat and saute the shallots. (About 3 minutes.) Add the spinach and basil. Stir the ingredients and make sure the spinach cooks for about 3-5 minutes.

In a medium size bowl, add in the cheeses, sour cream and seasonings. Mix and combine. When spinach mix is done,remove from heat and add to the cheese mixture.

In the casserole dish, pour in the chicken broth. Next spoon in the spinach filling and bake for about 15- 20 minutes or until the zucchini is golden brown on top.

Serve warm.

Kali Orexi!


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