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Stuffed Zucchini, Turkish Style
care of moosewood cookbook

4 servings, 1 hour to prepare
Preheat oven to 375 degrees

 

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

3 tablespoons butter

3/4 cup finely minced onion (or 3/4 cups onion sprouts)

3 small cloves crushed garlic

3 beaten eggs

1/2 cup crumbled Feta cheese

 

3/4 cup grated Swiss cheese

2 tablespoons freshly chopped parsley

8 ounces Sunflower Greens

1 tablespoon fresh chopped dill (or 3/4 tsp dried dill weed

1 1/2 tablespoons flour

salt & pepper to taste

paprika for the top

Scoop out the insides of the zucchini to leave a half-inch 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 first with sunflower greens, lining the stems around the rim with the leaves on top.  Put remaining mixture in next and dust with paprika.

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

 

Items in bold grown at Chicago's Indoor Garden

 

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