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zanland.com |
zucchini stuffed with feta and roasted red peppers |
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You will need: • Two 6-ounce zucchini • 1/3 cup finely chopped drained bottled roasted red peppers • 1/3 cup finely chopped drained feta • 1/8 teaspoon dried oregano, crumbled • freshly ground black pepper to taste Preheat broiler. 1. Cut zucchini crosswise into 3/4-inch-thick sections, discarding ends, and with a melonballer scoop out center of each section, leaving 1/16-inch-thick shells and reserving centers for another use. 2. In a steamer set over simmering water steam zucchini shells, covered, 4 minutes, or until barely tender but still bright green. Transfer shells to paper towels to drain upside down. 3. In a small bowl stir together roasted peppers, feta, oregano, and black pepper and mound in each shell. Arrange shells in a lightly oiled shallow flameproof baking dish and broil about 4 inches from heat until bubbling and beginning to turn golden, about 4 minutes. Cut into pieces and serve as hors d'oeuvres, or serve whole as a side dish. |