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If you are having problem recently in the kitchen when it involves getting your cuisine perfect, you are not alone. Many people have all-natural cooking talent but not quite enough expertise to cook with perfection. This zucchini tomato feta stuffed portabella recipe is a great start, very easy to prepare as well as scrumptious.

You need to prepare portabellas.
Use zucchini.
Prepare diced grape tomatoes.
You need kraft feta cheese because I like lots of it.
You need olive oil.
Prepare garlic butter.
Prepare lemon pepper.

White Zucchini with Tomatoes - the best from the summer garden. I'm finally getting enough zucchini so we can eat all we want and still make soup for the freezer. Chop pulp and drain; place in medium bowl. Combine zucchini, feta, dill, lemon rind and garlic in a bowl and season to taste with sea salt and freshly ground black pepper.

preheat oven 400' c.
clean mushroom caps.
dice half small zucchini and a handful of grape tomatoes. toss with feta.
foil baking pan and drizzle with olive oil. place mushrooms in pan.
stuff with vegetable and feta mix..
pour table spoon garlic butter over each stuffed cap.
sprinkle lemon pepper and a little more garlic seasoning over top it all.
drizzle a bit more olive oil over it all before baking.
bake 20min or until desired tenderness of mushroom.

Serve tart warm or at room temperature with roasted cherry tomatoes. Along with the zucchini, tomatoes and feta, you'll also find kalamata olives, fresh basil and mint and a delicious lemon vinaigrette to coat it all in. It's a quick and easy to make salad that will become a summertime favorite! Zucchini, tomato and feta cheese bake A Slice of Tomato, Red Capsicum, Zucchini and Feta Gratin Zucchini and Tomato Salad Baked chicken breast stuffed with cheese, tomato and basil with rice and steamed vegetable salad Healthy salad with zucchini, tomatoes and feta, dressed with olive oil in a. Add zucchini, tomatoes, parsley, and feta, and toss to combine.

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