Stuffed Zucchini~ Turkish Style

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Stuffed Zucchini~ Turkish Style

vegetarian, turkish

4 medium zucchini, halved lengthwise
3 tablespoon butter
3/4 cup finely minced onion
3 centiliter crushed garlic
3 beaten eggs
1/2 cup crumbled feta cheese
3/4 cup grated swiss cheese
2 tablespoon freshly chopped parsley
1 tablespoon fresh, chopped dill (or 3/4
1 tsp. dried dill weed)
1 1/2 tablespoon flour
1 salt and pepper to taste
1 paprika for the top

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 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 375 for 30 min. or until the filling soldifies. Serve with a fresh tomato salad. From "The Moosewood Cookbook", 1977.