Recipe: 34 Recipes Using Feta Cheese

Hope these will satisfy that craving.

Joe

GREEK FETA CHEESE SQUARES
2 c. biscuit mix
1/2 c. lowfat yogurt
1/2 c. skim milk
2 eggs
1/4 c. chopped parsley
1/2 tsp. dried mint
8 oz. crumbled part skim Feta cheese
Combine ingredients, except cheese. Beat smooth. Spread in 13 x 9 x 2 inch shallow nonstick baking pan. Crumble cheese evenly over top. Bake 35 to 40 minutes at 350 degrees. Cool before slicing, cut in 1 x 2 inch bars. Yield: 50 appetizers.

FILLO CHEESE SQUARES
1-2 sticks melted margarine
1/2 pkg. fillo dough (8 sheets)
1/2 lb. feta cheese
1 lb. lowfat ricotta cheese
1/4 c. fresh minced parsley
2 eggs
Beat eggs and fold in cheeses and parsley. Brush pan with melted margarine. Place 4 sheets fillo dough in lasagna tray with melted margarine brushed between layers. Pour cheese and egg mixture over fourth layer and spread evenly. Add additional 4 layers on top separated by brushed margarine. Bake at 350 degrees for 1/2 hour or until top is golden. Cut in squares and serve warm. Makes 2 dozen.

TIROPETA (GREEK CHEESE PIE)
1 lb. feta cheese, crumbled
1 1/2 lb. cottage cheese
1/2 c. grated Romano cheese
3/4 tsp. white pepper
8 eggs, well beaten
3 sticks butter, melted
12 sheets filo dough
For filling, combine cheeses, pepper, eggs and 1/2 cup (1 stick) melted butter. Mix well. Grease 9 1/2 x 13 x 2 inch pan. Place sheet of filo in pan, brush with butter. Repeat this procedure with 5 sheets of filo, brushing each with butter. Spread with cheese filling. Top with 6 buttered sheets of filo. Carefully seal edges. Make slits on top or cut into serving pieces. Bake 40 to 45 minutes at 350 degrees. Test by sticking toothpick in center; it should come out clean. Filo on top should be golden brown. Can be reheated for 10 to 15 minutes; it will puff up. Microwave reheating is not recommended.

FETA CHEESE BALL
5 radishes, shredded, drained and reserved
2 tbsp. minced parsley
2 minced green onions
Garlic (to taste)
8 oz. cream cheese
4 oz. feta cheese
1 tbsp. sour cream
1 tsp. dill
1/2 tsp. each oregano and pepper
Blend all (except radishes) in food processor and place in lined mold. Chill. Unmold and coat with radishes and garnish with parsley sprigs. Serve on cucumber rounds and/or crackers.

SPINACH PITAS
2 (10 oz.) pkgs. frozen spinach, thawed and drained
1/2 c. olive oil
1 bunch chopped scallions
1 lb. feta cheese
2 tbsp. dill
4 eggs, unbeaten
Salt and white pepper to taste
Puff pastry
In large bowl, combine all ingredients except pastry. Make sure spinach is dry. Spread spinach mix over 1 layer of pastry to 1/2 inch from all sides. Cover with second sheet of pastry and cut into triangles. Bake at 400 for 20-25 minutes.

ZUCCHINI PANCAKES
3 med. zucchini, 3 c. grated
1 tsp. salt
3 eggs
1 c. grated Feta or Cheddar
3 tbsp. flour
(1 1/2 tsp. fresh mint or 3/4 dry if feta used)
Pepper
Butter
Mix zucchini with salt and let stand 1 hour. Squeeze moisture out of squash. Beat eggs. Add squash, cheese, flour and spices. Fry in butter 1 tablespoon at a time. Turn to brown both sides.

SPINACH QUICHE (NO CRUST)
3/4 c. chopped green pepper
3/4 c. chopped onion
1 1/2 c. sliced mushrooms
1 1/2 c. chopped zucchini
1 1/2 tsp. minced garlic
1 c. crumbled Feta cheese or grated Cheddar cheese
1 c. fresh spinach, cooked and chopped
or 10 oz. pkg. frozen spinach
3 tbsp. vegetable oil
5 eggs
1 lb. Ricotta cheese
1 tsp. salt
1/8 tsp. pepper
Saute green pepper, onion, mushrooms, zucchini and garlic in oil until crisp and tender; cool. In separate bowl beat eggs with Ricotta cheese, salt and pepper. Drain spinach thoroughly, squeezing as much moisture out as possible. Add to egg mixture along with sauteed vegetables and Feta or Cheddar cheese. Mix until well blended. Pour mixture into greased 10 inch springform pan and spread evenly. Bake in 350 degree oven for 1 hour or until set in center. Cool 10 minutes before cutting.

FETA CHEESE OMELET
3 tbsp. olive oil
6 eggs, beaten
1/2 c. crushed Feta cheese
Oregano
Minced parsley
Pour olive oil in to a heated skillet, lower fire and add eggs, shaking the pan to spread the eggs evenly and to keep them from sticking. When the eggs are smooth and almost cooked, place the crushed Feta in the center and sprinkle with oregano and a dash of olive oil. Fold the omelette over the cheese on both sides and cook a few minutes longer, until the cheese melts. Carefully slide the omelette onto a platter, and sprinkle with minced parsley. Serve at once with chilled sliced tomatoes for a perfect accompaniment.

GREEK CASSEROLE
4 c. cooked brown rice
1 c. cooked chick peas
1/2 lb. feta cheese, grated or crumbled
1 box frozen spinach, defrosted & drained
3 egg whites, lightly beaten
1 med. onion, finely chopped
1 tbsp. olive oil
1 tsp. oregano
Pepper to taste
Combine all ingredients. Transfer to greased casserole dish and bake, uncovered for 1 hour at 350 degrees.

GREEK SALAD DRESSING
1/3 c. olive oil
2 cloves garlic, minced
1/2 tsp. dry oregano
Salt and pepper to taste
2 tbsp. vinegar
3/4 tsp. dry basil
1 1/2 tsp. Worcestershire sauce
1/2 c. crumbled Feta cheese
Romaine lettuce is the best
Mix ingredients. Pour dressing over greens tomatoes, etc. Stir. Add cheese and stir again.

NO - CHOLESTEROL EGG & PEPPER OMELET
1 lg. onion, sliced
9 egg whites
2 green bell peppers, boiled
1/4 lb. Greek Feta cheese (or Parmesan cheese to taste)
Salt & pepper to taste
Safflower oil (1 to 2 tsp.)
Slice and saute onions in large frying pan in safflower oil. Add boiled, diced bell peppers. Continue to saute a few minutes. Sprinkle with feta cheese which you break up with your hands first. Beat slightly 9 egg whites and add to frying pan. Do not stir mixture. Secret to get to a perfect omelet: Cook sufficiently so bottom is cooked and not stuck to teflon pan. Get an unbreakable microwave plate and place it over the frying pan and turn the frying pan over onto the plate and slip the omelet back into the frying pan on the other side, cook until done. Turn gas off, place cover on.

FLOUNDER ROLL UPS
4 lg. flounder fillets
(flounder may be substituted with lemon sole)
1 (9 oz.) pkg. frozen chopped spinach, cooked, well drained
2 lg. cloves garlic, minced
1 lemon
1 c. feta cheese, broken into pieces
2 tsp. butter or margarine
1/4 c. chopped fresh parsley
In a bowl mix cooked spinach with garlic and juice of 1 lemon. Add the feta cheese and mix well. Take each fillet and add mixture (1/4 cup) to center of fillet. Roll and secure with toothpick. Place fillets in oven proof casserole, add butter, sprinkle with parsley. Bake at preheated 350 degrees for 30 minutes.

PAPAS A LA HUANCAINA
10 yellow or white potatoes, cooked and peeled
SAUCE:
2 c. feta cheese
3 hard-boiled egg yolks
2 tbsp. ground hot peppers
Salt and pepper to taste
1 c. oil
1/2 c. evaporated milk
Few drops lemon juice
1/4 c. onion, finely chopped and rinsed in boiling water
Arrange potatoes on serving dish and cover with the following sauce: Mash together the cheese and egg yolks with a fork. Add hot peppers, salt and pepper and blend well. Pour in oil a little at a time as for mayonnaise; add evaporated milk and lemon juice. Beat well and lastly add onion. Cover potatoes with this sauce. Garnish with halved hard-boiled eggs and black olives on a bed of lettuce leaves.

TABOULI
1 c. bulghur
1 c. water
1 1/2 tsp. salt
1/2 c. onions or scallions, chopped
2 med. tomatoes, diced
1 med. green pepper, chopped
1 med. cucumber, chopped
2 med. carrots, coarsely grated
1/2 tsp. dried mint (spearmint, applemint, etc.)
1/4 c. dried parsley flakes
1/8 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. olive oil
1/4 c. lemon juice
Optional: 2 tbsp. balsamic vinegar
1/2 whole heat lettuce, any kind
1/2 to 1 c. chick peas, cooked
1/2 to 1 c. cheese (feta, Mozzarella)
1/2 to 1 c. olive
Bring water to boil; remove from heat and stir in bulghur and salt. Cover and let sit 15 minutes. Mix in seasonings, oil, juice, and/or vinegar. Refrigerate. Add vegetables, cheese, beans, and/or olives just before serving. Good the next day, too.

JUMBO PRAWNS WITH GREEK FETA CHEESE
12 jumbo prawns, deveined and butterflied
Juice of 1 lemon
1 stick butter
5-6 cloves garlic, peeled and crushed
1/4 c. white wine
1/2 bunch fresh parsley, chopped
1 whole lg. tomato , diced
1 sm. can sliced black olives
3 green onions, chopped (greens and all)
3/4 c. crumbled Greek feta cheese
1/8 tsp. pepper
In large skillet melt butter on medium low heat. Add garlic and prawns, constantly stirring sauce in bottom of pan using the back of a large spoon (a soup spoon will do fine) and turning prawns. After turning prawns once, add wine and juice of one lemon and pepper. Continue to stir sauce and turn prawns until prawns turn a light pink and are lightly firm. Add green onions, parsley, tomato and olives, stirring all continuously. When prawns are pink and firm, remove from heat. Lightly stir in feta cheese and serve immediately. Very tasty served with curried rice or white rice, a green salad and crusty French bread to soak up the sauce. (Complete cooking time approximately 10 minutes.)

GREEK PIZZA
1/2 lb. Phyllo dough (1/2 pkg.)
Olive oil
10 oz. fresh spinach (cleaned and trimmed)
1 lg. onion
3 cloves garlic, mashed
1 med. tomato, sliced
1/2 tsp. dried basil*
1 tsp. dried oregano*
2 tsp. dried thyme*
*or 1/2 oz. fresh herbs of choice
1 lb. shredded Mozzarella
8 oz. feta cheese, crumbled
3 tbsp. bread crumbs
--Optional:--
8 oz. sliced fresh mushrooms or Sliced pitted black olives

Preheat oven to 400 degrees. Grease 11x9 shallow cookie sheet. Lay out sheets of phyllo dough on pan, brushing each layer with olive oil, before laying down next layer. Roll the edges to make a shell (to hold the filling). Set aside. In blender or food processor, finely chop spinach. (If using fresh herbs, add them with the spinach to be chopped.) In large skillet, heat a little olive oil, stir in garlic and onions. W hen onions are soft, add spinach and herbs. As spinach cooks, add bread crumbs to absorb extra moisture. Once spinach is limp, set aside. (Grind black pepper to taste.) Spoon filling onto crust leaving 1/2 inch from all 4 edges. Place mushroom and olives on top if desired. Sprinkle half the Mozzarella and all of the Feta cheese over filling. Arrange sliced tomatoes over cheese, then sprinkle remaining Mozzarella over tomatoes. Bake 35-40 minutes until bubbly.

FRUIT AND SPINACH SALAD
1 lb. spinach
4 sm. heads Belgian endive
4 sm. kiwifruit
1 sm. cantaloupe
1 tbsp. olive or salad oil
1 lg. red onion, thinly sliced
3/4 tsp. salt
1/8 tsp. pepper
1/2 c. orange juice
2 tbsp. white wine vinegar
1/4 lb. feta cheese
2 oz. Jarlsberg or Swiss cheese
About 45 minutes before serving:
1. Wash and drain spinach; cut each endive lengthwise into quarters. With knife or vegetable peeler, peel kiwifruit; cut into 1/2 inch thick slices; remove rind from cantaloupe and cut into large chunks. Arrange spinach, endive, kiwifruit, and cantaloupe in 4 large individual salad bowls.
2. In 2 quart saucepan over medium high heat, in hot olive or salad oil, cook onion, salt and pepper until onion is golden and tender, stirring occasionally. Remove saucepan from heat; stir in orange juice and white wine vinegar. Crumble feta cheese; cut Jarlsberg cheese into 1/2 inch pieces.
3. To serve, spoon warm orange dressing over spinach salad in bowls; sprinkle with feta and Jarlsberg cheese.
Makes 4 main dish servings.

HORIATIKI
1 head curly leaf lettuce
1 bunch curly endive
1 bunch Romaine
3 lg. tomatoes, cubed
1 lg. unpared cucumber, sliced
1 c. feta cheese, crumbled
3/4 c. Greek or black olives, sliced
1 red onion, thinly sliced
1/2 c. sliced radishes
1 (2 oz.) can anchovies, drained, chopped
1 1/2 tsp. oregano, crumbled
DRESSING:
2/3 c. salad oil
1/3 c. white wine vinegar
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 clove garlic
Carefully wash and dry salad greens. Break into pieces and place in large salad bowl. Add remainder of ingredients; toss gently. Chill at least 1 hour. At serving time, toss with the following dressing to coat leaves. Serve immediately. Serves 12. Combine ingredients in jar; shake well; chill.

EGG PLANT AND SAUCY CHEESE
1 med. egg plant (1 1/4 lb.)
1/4 c. water
1 (15 oz.) can garbonzo beans, drained
1 1/2 tsp. fennel seed, slightly crushed
1/2 tsp. minced garlic
1 (15 1/2 oz.) jar meatless spaghetti sauce
1 c. crumbled feta cheese (4 oz.)
1/4 c. sliced ripe olives
2 tbsp. pine nuts or chopped walnuts
Cut egg plant into 1/2 inch thick slices, halve slices. In a 10 inch skillet combine egg plant, water and 1 teaspoon seasoned salt. Bring to boil. Reduce heat, cover and simmer about 10 minutes until tender. Drain well. Spread beans over egg plant in skillet. Stir fennel seed and garlic into spaghetti sauce; pour over egg plant mixture. Bring to a boil, reduce heat. Sprinkle with cheese and olives. Simmer, uncovered, about 3 minutes or until heated through. Sprinkle with nuts. Serve with hot rice.

YOGURT FETA CHEESE DRESSING
1 c. plain yogurt
2 oz. Feta cheese, crumbled
1 sm. clove garlic, minced
1 tsp. chopped parsley
1/4 tsp. dried oregano leaves
Combine yogurt, Feta cheese, garlic, parsley and oregano. Store in tightly covered container in refrigerator.. 18 calories/tablespoon. Makes 1 cup.

FETTUCCINI WITH SUN - DRIED TOMATOES
1 lb. fettuccini spinach noodles
1 lb. fettuccini egg noodles
1 gal. water
1 tbsp. olive oil
1 tsp. sea salt, unrefined
1 lb. feta cheese2 c. sun dried tomatoes
1 1/2 c. olive oil, extra virgin
2 tbsp. garlic, peeled & minced
2 tbsp. basil
1 tbsp. black pepper, ground
2 tsp. sea salt, unrefined
Cook, chop & soak overnight in garlic oil mixture.
1. One day before: Hand cut sundried tomatoes after soaking them in hot water for at least 10 minutes. Save water.
2. Saute garlic in some olive oil. Add remaining olive oil, basil, and pepper to tomatoes and let marinate overnight.
3. On cooking day: Crumble feta into chick pea size pieces.
4. Cook noodles separately with salt and regular olive oil, rinse noodles thoroughly.
5. Add salt to tomato marinade only if tomatoes are unsalted ones.
6. Mix everything together in bowl and serve at room temperature. *Each type of noodle requires a different cooking time and should be cooked separately.

KOTA ALLA AOHNA (CHICKEN ATHENA)
3 tbsp. olive oil
1 (3 to 4 lb.) chicken, cut up
6 garlic cloves, chopped
1 1/2 tsp. aniseed, crushed
1 (28 oz.) Italian plum tomatoes
1/2 c. chicken broth
1 tbsp. dried oregano, crumbled
12 black, brine cured olives, pitted
4 oz. Feta cheese, crumbled
Heat olive oil in heavy pan over medium high heat. Season chicken with salt and pepper. Saute chicken until brown, about 5 minutes. Transfer to a plate. Pour off all but 2 tablespoon drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth, and oregano. Bring mixture to simmer breaking tomatoes with spoon. Return chicken and juices to pan. Bring to simmer and cook uncovered 15 minutes. Transfer breasts to plate. Turn remaining pieces and simmer 5 more minutes. Transfer chicken to plate. Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally 6 to 8 minutes. Return chicken to skillet and heat through approximately 2 minutes. Transfer to serving plate and sprinkle with feta cheese.

STUFFED MANICOTTI
--FILLING:--
1 c. feta cheese
1 c. ricotta or 2 c. ricotta cheese
2 (10 oz.) pkgs. chopped spinach, cooked
1 (8o z.) pkg. Mozzarella, shredded
1 tsp. salt
1 tsp. Pepper
--SAUCE:--
1 sm. diced onion
2 tbsp. oil
1 (6 oz.) can tomato paste
1 (28 oz.) can tomatoes
2 tsp. brown sugar
1 tsp. oregano
Salt & Pepper to taste
1 pinch cayenne
1 pinch chili powder
Combine above ingredients. Saute onion in the oil. Add remaining ingredients. Cook 1 (8 oz.) package manicotti according to instructions. Use teaspoon and stuff manicotti with filling (about 1/3 cup). Serves 6 to 8.

ANGEL HAIR PASTA WITH FETA
1/2 (16 oz.) pkg. angel hair pasta (capellini)
3 tbsp. olive oil
1 med. tomato, diced
1 (8 oz.) pkg. feta cheese, crumbled
1/4 lb. Greek olives, cut into quarters
In saucepan, prepare pasta. Drain and return to pot. Add olive oil and tomato to pasta in pot. Cook over medium heat until hot, tossing pasta with 2 forks. Add feta and olives, heat through.

FETA - STUFFED PITA BURGERS
3 tbsp. milk
2 tbsp. cornmeal
1 tbsp. onion, finely chopped
1 clove garlic, minced
1/4 tsp. dried oregano, crushed
1/8 tsp. lemon pepper seasoning
1/2 lb. lean ground lamb
1/2 lb. lean ground beef
1/3 c. feta cheese, finely crumbled
1 tsp. ouzo liqueur (optional)
1/4 tsp. ground cumin
1/4 tsp. ground red pepper
2 lg. pita bread rounds, split
2 c. spinach, shredded
In a bowl, combine 2 tablespoons milk, cornmeal, onion, garlic, oregano, lemon pepper and 1/4 teaspoon salt. Add meats; mix well. Shape into eight 1/4" thick patties. Combine feta, remaining milk and ouzo. Place 1 tablespoon feta mixture in centers of 4 patties. Top with remaining patties; press edges to seal. Combine cumin and red pepper; sprinkle onto patties. Grill burgers, on an uncovered grill directly over medium-hot coals, for 7 minutes. Turn and grill for 6 to 8 minutes more for medium doneness. Serve in pitas with spinach. Serves 4.

SERBIAN CHEESE PITA
1. Large cottage cheese
2. 1-2 sticks butter or margarine
3. 1 lg. Philadelphia cream cheese
4. 1/2 lb. Feta cheese, crumbled
5. 5-6 eggs
7. 1 pkg. Filo leaves

Oil 16"x8" (or so) baking pan. Put two layers of thick or 4 layers of thin dough leaves. Sprinkle oil in between leaves. Mix all of the above ingredients and place a layer over the leaves. Repeat layers (2 thick or 3 thin) until pan is full. Finish with leaves. Mix 1 egg and 1/2 cup of milk and pour over the pita. Prick with fork. Bake at 350 degrees for 1 hour. NOTE: 1 package frozen chopped spinach can be added to cheese mixture after thawed and juice squeezes out.

SHRIMP BAKED WITH FETA, OUZO AND COGNAC
1 (28 oz.) can tomatoes
6 tbsp. olive oil
1 med. onion, finely chopped
1 garlic clove, finely minced
1/4 tsp. sugar
Salt & pepper to taste
2 tbsp. butter
2 lbs. deveined shrimp
3 tbsp. ouzo
3 tbsp. metaxa cognac
1/4 lb. feta cheese
2 tbsp. fresh chopped parsley
Pour tomatoes into mixing bowl. Squeeze into small pieces. Heat 4 tablespoons oil in heavy saucepan. Lightly saute onion and garlic. Add tomatoes, sugar, salt and pepper. Cook, uncovered, over medium heat until sauce is thickened. Heat butter and 2 tablespoons oil in large, heavy skillet. Saute shrimp over medium-high heat until pink. Add ouzo and cognac. Flame shrimp. Place in casserole or individual ramekins. Cover with the tomato sauce. Sprinkle with crumbled feta and parsley. (This much of preparation can be done ahead of time.) Bake in 425 degree oven for 10 minutes or until well-heated and feta has melted. Serve with crusty bread and a salad. Freezes well. Defrost when ready to use. Bake covered at 400 degrees for 10 to 15 minutes. Serves 4.

SPINACH & DILL RICE
1 lb. fresh spinach
3 tbsp. olive oil
2 cloves garlic, minced
2 tsp. salt
1 tsp. dried dill weed
2 tsp. white wine vinegar
4 c. water
1 1/2 c. long grain white rice
1/2 c. finely crumbled feta cheese
1/2 c. fresh grated Parmesan cheese
Wash, trim and mince spinach. Heat the olive oil in a small skillet and add the spinach and garlic. Season with the dill weed, vinegar and 1/2 teaspoon salt. Cook over medium heat 10 minutes, stirring often. All excess liquid should have evaporated, leaving a thick puree. Bring the water to a boil in a medium saucepan. Stir in remaining salt. Add rice and lower the heat to simmer. Cover pot and cook 25 minutes. Add spinach mixture; mix well with rice; cover pot and simmer 4 minutes. Toss together the 2 cheeses. Spoon the green rice onto a warmed platter. Sprinkle with the cheeses. Serves 8.

GREEK TOMATOES
2 1/2 lbs. tomatoes, thinly sliced
1 red onion, sliced
2 1/4 oz. can pitted and sliced ripe olives
1/4 to 1/2 lb. Feta cheese
Dried oregano
1/2 c. olive oil
1/4 c. balsamic vinegar
In 9x13 inch glass dish, layer tomatoes, onions and olives; sprinkle with cheese and oregano. In a bowl combine oil and vinegar; pour over tomato mixture. Cover and refrigerate several hours to blend flavors.

ASPARAGUS ANTIPASTO SALAD
1 lb. fresh asparagus, cut into 2-3 inch pieces
1 sweet red pepper, cut in strips
1 sm. onion, thinly sliced
1/3 c. salad oil
1/3 c. white vinegar
3 cloves garlic, minced
1/4 tsp. sugar
1/4 lb. sliced salami, cut into strips
1/2 c. (2 oz.) feta cheese, crumbled
Steam asparagus for 7-8 minutes or until crisp-tender; drain. In medium bowl, combine asparagus, pepper strips, onion, salad oil, vinegar, garlic, sugar and basil. If desired, add a dash of salt and pepper. Toss well to coat. Cover and marinate in refrigerator for 8 hours or overnight. Before serving, toss salami and cheese with salad. 4-6 servings.

STUFFED BAKED POTATOES
6 lg. baking potatoes
Oil
1/2 c. crumbled Feta cheese
6 tbsp. butter
2 tbsp. warm milk
2 tsp. salt
1/4 tsp. pepper
Dash nutmeg
3 tbsp. grated Parmesan cheese
Scrub potatoes; rub skins with oil and bake at 400 degrees for 1 hour. Slash tops of potatoes; scoop out potato and place in bowl. Mash well; add cheese, butter, milk, salt, pepper and nutmeg. Mix well; stuff back into potato skins. Sprinkle cheese over tops; bake at 400 degrees for 5-10 minutes or until browned.

STUFFED ZUCCHINI
4 med. zucchini (about 7" long), halved lengthwise
3 tbsp. butter
3/4 c. finely minced onion
1 clove garlic, crushed
2 beaten eggs
1/2 c. crumbled feta cheese
3/4 c. grated Swiss cheese
2 tbsp. fresh chopped parsley
1 tbsp. fresh chopped dill (or 3/4 tsp. dried dill)
1 1/2 tbsp. flour
Salt & pepper to taste
Paprika
Scoop out the insides of zucchini to leave a half inch rim. Chop pulp into bits and cook in butter with onions, garlic, salt and pepper. Combine with flour, cheeses, herbs and beaten eggs. Fill zucchini cavities and dust tops with paprika. Bake at 375 degrees for 30 minutes or until filling solidifies. Serves 4.

BROILED CHEESY EGGPLANT
1 lg. eggplant
1/4 c. olive oil
3 tbsp. butter or margarine
1 green pepper, sliced
1 sm. onion, sliced
3 tbsp. all-purpose flour
1 1/2 c. milk
1/2 tsp. salt
1/4 tsp. black pepper
3 eggs, beaten
1/4 lb. feta or ricotta cheese
1/2 c. grated Parmesan cheese
Cinnamon (optional)
Cut eggplant into 1/2 inch slices. Brush both sides with olive oil. Broil both sides until lightly browned. Melt butter in heavy skillet. Add green pepper and onion slices. Saute 3 to 4 minutes; stir in flour. Cook 2 to 3 minutes longer. Slowly add milk, stirring well. Add salt and black pepper. Cook until thickened. Mix a few spoonfuls of sauce into the eggs, stirring well. Slowly add egg to the sauce, stirring constantly. Arrange eggplant in shallow oiled baking dish. Crumbled feta cheese over eggplant. Pour the sauce over all. Sprinkle with Parmesan cheese and cinnamon, if used. Bake at 375 degrees for 15 to 20 minutes or until heated through.

IMPOSSIBLE ZUCCHINI TOMATO PIE
2 c. chopped zucchini
1 c. chopped tomato
1/2 c. chopped onion
1/3 c. fresh grated Parmesan cheese, or feta
1 1/2 c. milk
3/4 c. Bisquick baking mix
3 eggs or equivalent egg substitute
1/2 tsp. salt
1/4 tsp. white pepper
1 tsp. summer savory
1/4 tsp. sage
1 tsp. parsley
1/2 tsp. celery flakes
Heat oven to 400 degrees. Grease 10 inch quiche dish or pie plate, 10 x 1 1/2 inches. Sprinkle zucchini, tomato, onion and cheese in plate. Beat remaining ingredients until smooth. (15 seconds in blender on high.) Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool at least 5 minutes. 6 servings.