A really super vegetarian main course, or a side to a protein meal. Very tasty with hot bubbling cheese.
Serves 6 to 8
4 medium zucchini halved lengthways
2 tbsp butter
1 medium onion, finely chopped
3 cloves garlic, minced
salt and ground pepper
2 large eggs, lightly beaten
4 oz strong cheddar cheese, grated
3 oz Greek feta, crumbled
1 & 1/2 tbsp all – purpose flour
1 tbsp dried dill weed
1/4 tsp paprika, to sprinkle
Heat oven to 375 degrees.
Scoop insides of zucchini with a spoon or melon baller, leaving a 1/2 inch rim.
Place zucchini in a 9″ by 13″ baking dish; set aside.
Chop scooped-out zucchini.
Melt butter in a skillet over medium high heat. Add the chopped zucchini, onion and garlic. Cook, stirring often, until softened, 5 – 6 minutes
Add salt and pepper; transfer to a bowl. Lightly mix in eggs. cheeses, flour and dill.
Spoon mixture into zucchini halves. Sprinkle with paprika. Bake until hot, 30 minutes or so.
Serve hot or at room temperature.