Tuesday, July 21, 2009

Turkish Style Stuffed Zucchini

At the farmer's market last Saturday, I looked longingly at the zucchini. I reminded myself that I never buy it in the summer because inevitably, a gardening friend is begging to give it away to anyone interested. Sure enough, yesterday Ryan brought home a box full of produce including seven zucchini. Here's a recipe that I found on the internet in 1997. The website doesn't appear to be in existence any more. My printout from the web says that the recipe is from "The Moosewood Cookbook", 1977. It is great as a side dish or as a vegetarian main course. I leave out the flour to make it gluten free, and the eggs are enough to hold the filling together.

Turkish Style Stuffed Zucchini

4 medium zucchini, halved lengthwise
3 T butter
3/4 c minced onion
3 cloves garlic, crushed
3 beaten eggs
1/2 c crumbled feta cheese
3/4 c grated swiss cheese
2 T freshly chopped parsley
1 T fresh chopped dill or 3/4 t dried dill
1 1/2 T flour
salt and pepper to taste
paprika to sprinkle on top

Preheat oven to 375 degrees. Scoop out the insides of the zucchini to leave a 1/2 inch 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. Add additional salt and pepper if desired. Fill the zucchini cavities and dust the tops with paprika.

Bake for 30 minutes or until filling solidifies. Serve with a fresh tomato salad.

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