Stuffed Zucchini, Turkish Style
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
zucchini
halved lengthwise |
|
| 3 | tablespoons |
butter
|
|
| ¾ | cup |
onions
finely minced |
|
| 3 | cloves |
garlic
crushed |
|
| 3 | large |
eggs
beaten |
|
| ½ | cup |
feta cheese
crumbled |
|
| ¾ | cup |
swiss cheese
grated |
|
| 2 | tablespoons |
parsley leaves
freshly chopped |
|
| 1 | tablespoon |
dill weed
fresh chopped, or 3/4 teaspoon dried |
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
paprika
for the top |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
zucchini
halved lengthwise |
|
| 45 | ml |
butter
|
|
| 177 | ml |
onions
finely minced |
|
| 3 | cloves |
garlic
crushed |
|
| 3 | large |
eggs
beaten |
|
| 118 | ml |
feta cheese
crumbled |
|
| 177 | ml |
swiss cheese
grated |
|
| 3E+1 | ml |
parsley leaves
freshly chopped |
|
| 15 | ml |
dill weed
fresh chopped, or 3/4 teaspoon dried |
|
| 23 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
paprika
for the top |
*
|
Directions
Scoop out the insides of the zucchini to leave a ½ 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.
Correct salt and pepper.
Fill the zucchini cavities and dust the tops with paprika.
Bake at 375 for 30 min. or until the filling soldifies. Serve with a fresh tomato salad.
