Serves 4 Difficulty
4 medium zucchini 3 Tablespoons olive oil 1 small onion, chopped 1 garlic clove, minced 2 ounces feta, crumbled 1 ounce Gruyere, grated 1/4 cup sun-dried tomatoes 1/3 cup chopped walnuts 1 egg, beaten
Place the zucchini into a large pot of boiling water and boil for 3 minutes and immediately plunge into a bowl of ice water. Drain. Cut a thin strip off one side of each zucchini and scoop out the flesh to make a zucchini boat. Chop the scooped out zucchini and set aside. Heat the oil in a medium saucepan over medium heat. When hot, add onion and garlic and cook for 3 minutes. Add zucchini flesh and sun-dried tomatoes and cook for 2 more minutes. Remove from heat and let cool. Preheat oven to 375 degrees F. Stir in cheeses, walnuts, eggs and season to taste with salt and pepper. Fill each hollowed out zucchini with the stuffing and place in a baking dish that is just large enough to hold the zucchini upright and snuggly. Drizzle with a little oil and cover the dish with foil. Bake for 30 minutes then remove the foil and bake for another 15 minutes until golden brown. Serve immediately.