Stuffed Zucchini

Submitted by Sonja Susut.

Stuffed Zucchini

Ingredients:

4 medium zucchini (about 7 inches long), halved lengthwise

3 tbsp butter or marg.

¾ cup minced onion

3 smallish cloves crushed garlic

1 cup fresh mushrooms, minced

½ cup celery, in fine pieces

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3 eggs, beaten

½ cup crumbled Feta cheese

¾ cup grated cheddar cheese

2 tbsp. finely chopped fresh parsley

1 tbsp. finely chopped fresh dill (or ¾ tsp dried dill weed)

1/8 cup cracker crumbs

1 ½ tbsp. flour

Salt and pepper

Paprika for topping when cooked

Directions:

Scoop out the insides of the zucchinis to leave a ½ inch rim.

  1. Chop the innards of the zucchini into small bits and cook in the butter with the onion, garlic, mushrooms, and celery.  Add salt to taste.

  2. Combine with the flour, cracker crumbs, cheeses, herbs, and eggs.  Correct salt and pepper.

  3. Fill the zucchini cavities and dust the tops with paprika.

  4. Bake at 375 for 30 minutes, or until the filling solidifies.