Recipe: Zucchini Stuffed with Feta and Roasted Red Peppers

ZUCCHINI STUFFED WITH FETA AND ROASTED RED PEPPERS

2 zucchini (6 ounces each)
1/3 cup bottled roasted red peppers, drained, finely chopped
1/3 cup feta cheese, drained finely chopped
1/8 teaspoon dried oregano crumbled
Freshly ground black pepper to taste

Cut zucchini crosswise into 3/4-inch thick sections, discarding ends, and with a melon-baller scoop out center of each section, leaving 1/16-inch-thick shells and reserving centers for another use.

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.

In a small bowl stir together roasted pepper, feta, oregano, and black pepper and mound in each shell.

Preheat broiler.

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.

Source: Gourmet magazine, March 1996
From: SueA, CA, 08-05-97