Ingredients:
4 medium fat zucchini
3 tablespoons olive oil, divided
1 onions, chopped finely
1 garlic cloves, chopped finely ( I used more)
2 ounces Greek feta cheese, crumbled
1/4 cup chopped walnuts
1 cup white breadcrumbs ( I used whole wheat)
1 eggs, beaten
1 teaspoon chopped fresh dill
salt and pepper, to taste
Directions:
Put the zucchini in a large pan of boiling water, return to a boil, and then boil for 3 minutes. Drain, rinse under cold water, drain again and let cool.
When the zucchini are cool enough to handle, cut a thin strip off the top side of each one with a sharp knife and gently score around the inside edges to help scoop out the flesh. Using a teaspoon, scoop out the flesh, leaving a shell to hold the stuffing. Chop the zucchini flesh.
Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and fry for 5 minutes, until softened. Add the chopped zucchini flesh and fry 5 minutes, until the onion is golden brown. Remove from heat and let cool slightly. Stir in the cheese then the walnuts, bread crumbs, egg, dill, salt, and pepper. Use the stuffing to fill the zucchini shells, and place side by side in an ovenproof dish. Drizzle over the remaining oil.
Cover the dish with foil and bake in a preheated oven at 375F for 30 minutes. Remove foil and bake for another 10-15 minutes or until golden brown (mine weren’t as brown as I wanted so I broiled them a couple of minutes). Serve hot.
Servings: 4
Time preparation: 30 min.
Time total: 90 min.