I have a big mess of Zucchini that I stuffed with Feta and Dill…
- four 1/2-pound zucchini, scrubbed
- 2 onions, chopped
- 2 tablespoons olive oil
- 1/4 pound Feta cheese, crumbled
- 3 tablespoons minced fresh dill
Trim and discard the stem ends from 2 of the zucchini, halve the 2 zucchini lengthwise,
and with a melon-ball cutter scoop out the flesh, reserving it and leaving 1/4-inch-thick shells. Arrange the shells, cut sides up, on a steamer rack set over simmering water and steam them, covered, for 3 to 5 minutes, or until they are just tender. Invert the shells on paper towels to drain.
Cut the remaining 2 zucchini crosswise into 1/4-inch-thick slices. In a non-stick skillet cook the onions in the oil over moderate heat, stirring, until they are softened, add the reserved flesh, chopped, and the zucchini slices, and sauté the mixture over moderately high heat, stirring, until it is golden. In a food processor blend the mixture with the Feta until the zucchini slices are chopped coarse and stir in the dill. Divide the filling among the 4 zucchini shells, arrange the stuffed zucchini in an oiled flameproof baking dish, and broil them under a preheated broiler about 4 inches from the heat for 3 minutes, or until the filling is bubbling and deep golden. Recipe from the Epicurious App
I got the idea for this post from MKG who posted how she made Peach/Hot Pepper Jam.
What are the rest of you doing with summer’s bounty?