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Title: Stuffed Zucchini, Turkish Style
Categories: Stuffed veg, Turkish
Yield: 4 Servings

4 md Zucchini; (about 7" long);
-halved lengthwise
3 tb Butter
3/4 c Onion; finely-minced
3 cl Garlic; crushed
3 Eggs; beaten
1/2 c Feta cheese; crumbled
3/4 c Swiss cheese; grated
2 tb Fresh parsley; chopped
1 tb Fresh dill; chopped -OR-
3/4 ts Dried dill
1 1/2 tb Flour
Salt and pepper to taste
Paprika for the top

Preparation time: 1 hour to prepare and bake

Scoop out the insides of the zucchini to leave a half-inch rim. Chop
the innards into little bits and cook in butter with onions, garlic,
salt (a few shakes) and pepper until onions are soft. Combine with
flour, cheese, herbs, and beaten eggs. Correct salt and pepper. Fill
the zucchini cavities and dust the tops with paprika.

Bake at 375 F for 30 minutes, or until the filling solidifies. Serve
with a fresh tomato salad.

Recipe by Moosewood Cookbook

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