Stuffed Zucchini, Turkish Style Recipe
Servings: 4
Ingredients
- 4 med Zucchini, halved lengthwise
- 3 Tbsp. Butter
- 3/4 c. Finely chopped onion
- 3 cl Crushed garlic
- 3 x Beaten Large eggs
- 1/2 c. Crumbled feta cheese
- 3/4 c. Grated Swiss cheese
- 2 Tbsp. Freshly minced parsley
- 1 Tbsp. Fresh, minced dill (or possibly 3/4 Tsp. dry dill weed)
- 1Â 1/2 Tbsp. Flour
- Â Â Salt and pepper to taste
- Â Â Paprika for the top
Directions
- Scoop out the insides of the zucchini to leave a 1/2" rim. Chop the innards into little bits and cook in butter with onions, garlic, salt and pepper till onions are soft. Combine with flour, cheeses, herbs and beaten Large eggs.
- Correct salt and pepper. Fill the zucchini cavities and dust the tops with paprika.
- Bake at 375 for 30 minutes. or possibly till the filling soldifies. Serve with a fresh tomato salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 208 | 63% |
| Total Fat 23.6g | 30% |
| Saturated Fat 13.91g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 391mg | 16% |
| Potassium 632mg | 18% |
| Total Carbs 14.15g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.79g | 4% |
| Protein 17.1g | 27% |
