Stuffed Zucchini~ Turkish Style Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 medium: Zucchini, halved lengthwise
3 tbsp: Butter,
3/4 cup: Finely minced onion,
3 centiliter: Crushed garlic,
3: Beaten eggs,
1/2 cup: Crumbled feta cheese,
3/4 cup: Grated Swiss cheese,
2 tbsp: Freshly chopped parsley,
1 tbsp: Fresh, chopped dill, (or 3/4
Tsp. dried dill weed),
1 1/2 tbsp: Flour,
Salt and pepper to taste,
Paprika for the top,
Directions:
Scoop out the insides of the zucchini to leave a 1/2" 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.
From "The Moosewood Cookbook", 1977.
Source from luhu.jp
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.
From "The Moosewood Cookbook", 1977.
Source from luhu.jp