Recipe

		Stuffed Zuchini with Walnuts and Feta
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

4 fat medium zucchini

3 tbsp. olive oil

1 onion, chopped finely

1 garlic clove, chopped finely

2 oz. authentic Greek feta cheese, crumbled

1/4 cup walnut pieces, chopped

1 cup white bread crumbs

1 egg, beaten

1 tsp. chopped fresh dill

salt and pepper

Put the zucchini in a saucepan of boiling water, return to a boil, and then boil for 3 minutes. Drain, rinse under cold water, and drain again. 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 zucchini flesh and fry for 5 minutes, until the onion is golden brown. Remove from the 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, 375"F, for 30 minutes. Remove the foil and bake for another 10-15 minutes or until golden brown. Serve hot.