Ingredients
- 4 zucchini
- 3 eggs (beaten)
- 120 gr crumbled feta cheese
- 90 gr swiss cheese (grated)
- 75 gr onion (finely minced)
- 45 gr butter
- 12 gr flour
- 3 gr parsley (freshly chopped)
- 1 gr dill weed (dried)
- some garlic
Salt and pepper to taste Paprika for the top Scoop out the insides of the zucchini to leave a 1 cm 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 190ºC or 30 min. or until the filling soldifies. Serve with a fresh tomato salad. From "The Moosewood Cookbook", 1977.
