Mari McCloy earned an honorable mention in the first recipe swap sponsored by Fayette Woman and Peachtree City Farmers’ Market in August, 2012.
Zucchini Stuffed with Walnuts and Feta
4 fat, medium zucchini
3 tbsp. olive oil 1 onion, chopped finely
1 clove garlic, chopped finely
4 oz. Greek feta cheese, crumbled
2 oz. (1/2c) chopped walnut pieces
3/4 c. fresh bread crumbs
1 egg, beaten
3 tbsp. fresh dill weed (or 1 tbsp. dried)
Salt and pepper to taste
Preheat oven to 375º.
Put zucchini in a large pan of boiling water, return to a boil, and boil for 3 minutes. Remove zucchini, rinse under cold water, and allow to cool enough to handle. When zucchini are cool, cut a thin strip off the top side of each one with a sharp knife. Using a teaspoon, carefully scoop out the zucchini flesh, leaving a shell to hold the stuffing.
Chop the zucchini flesh. Heat 2 tbsp. of the oil in a pan. Add onion and garlic and fry over low heat 5 minutes, or until softened. Add chopped zucchini and fry for 5 minutes, or until onion is slightly golden. Remove from heat and allow to cool slightly.
Stir in cheese, 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 1 tbsp. olive oil.
Cover the dish with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes, or until golden brown. Serve hot.