Stuffed Zucchini, Turkish Style

This leaves us with only one zucchini to use before we get more on Sunday. This has been a standard for me for a long time. The herbs and cheeses are flexible, I will often swap out the dill and swiss cheese.

I've always wondered: how Turkish is this?

Stuffed Zucchini, Turkish Style

4 medium zucchini (about 7" long), halved lengthwise
3 tbs. butter
¾ cup finely minced onion
3 smallish cloves crushed garlic
3 beaten eggs
½ cup crumbled feta cheese
¾ cup grated Swiss cheese
2 tbs. freshly chopped parsley
1 tbs. fresh, chopped dill (or ¾ tsp. dried dill weed)
1½ tbs. flour
Salt and 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 (a few shakes) 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 375ºF for 30 min. or until the filling solidifies. Serve with a fresh tomato salad.

From the original Moosewood Cookbook