Shelly's Recipe

FETA STUFFED ZUCCHINI

Category: Zucchini

2 zucchini, about 7 inches long, halved lengthwise, stem end left intact

1 tablespoon butter
1 large shallot, minced
2 cloves garlic, minced (don't fall over but I used REAL garlic! no kidding!)

1 egg
1 1/2 tablespoon flour
2 ounces feta, crumbled

Pimenton (Spanish paprika)

Preheat oven to 350. Lightly grease an ovenproof dish. (See TIPS.)

With a small knife, cut around the zucchini, leaving a rim. Cross hatch the center, then scoop out with a grapefruit knife. (I tried a small spoon and a small knife. It was do-able but trickier.)

In a small skillet, melt the butter until shimmery. Add the zucchini scoopings, shallot and garlic and saute until soft.

In a small bowl, beat the egg lightly. Stir in the flour, feta and cooked zucchini. Stuff the zucchini boats. Sprinkle with paprika. Bake for 25 to 40 minutes, then brown slightly under the broiler. Serves 4 or 8