How sweet all at once it was for me to be rid of those fruitless joys which I had once feared to lose and was now glad to reject! You drove them from me, You who are the true, the sovereign joy. You drove them from me and took their place, You who are sweeter than all pleasure, though not to flesh and blood, You who outshine all light yet are hidden deeper than any secret in our hearts, You who surpass all honor though not in the eyes of men who see all honor in themselves. At last my mind was free from the gnawing anxieties of ambition and gain, from wallowing in filth and scratching the itching sore of lust. I began to talk to you freely, O Lord my God, my Light, my Wealth, and my Salvation.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Vegetarian	Vegetarian	4	Servings

INGREDIENTS

4	md	Zucchini, halved lengthwise
3	tb	Butter
3/4	c	Finely minced onion
3	cl	Crushed garlic
3		Beaten eggs
1/2	c	Crumbled feta cheese
3/4	c	Grated Swiss cheese
2	tb	Freshly chopped parsley
1	tb	Fresh, chopped dill (or 3/4
		Tsp. dried dill weed)
1 1/2	tb	Flour
		Salt and pepper to taste
		Paprika for the top

INSTRUCTIONS

Scoop out the insides of the zucchini to leave a 1/2" rim. Chop the innards
into little bits and cook in butter with onions, garlic, salt and pepper
until onions are soft. Combine with flour, cheeses, herbs and beaten eggs.
Correct salt and pepper. Fill the zucchini cavities and dust the tops with
paprika.
Bake at 375 for 30 min. or until the filling soldifies. Serve with a fresh
tomato salad.
From "The Moosewood Cookbook", 1977.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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