| 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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