Stuffed Zucchini With Walnuts and Feta

I made these for lunch today and thought they were quite good. They could either be served as a vegetable side, or as a light lunch or supper dish. I used 2 fairly large zucchini, but kept the filling ingredients in the amounts listed. The recipe is from a book about Greek food.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 4  medium  fat zucchini
• 3  tablespoons olive oil, divided
• 1  onion, chopped finely
• 1  garlic clove, chopped finely (I used more)
• 2  ounces Greek feta cheese, crumbled
• 1⁄4 cup  chopped walnuts
• 1  cup  white breadcrumb (I used whole wheat)
• 1  egg, beaten
• 1  teaspoon  chopped fresh dill
•  salt and pepper, to taste

Directions

1. Put the zucchini in a large pan of boiling water, return to a boil, and then boil for 3 minutes. Drain, rinse under cold water, drain again and let cool.
2. When the zucchini are cool enough to handle, cut a thin strip off the top side of each one with a sharp knife and gently score around the inside edges to help scoop out the flesh. Using a teaspoon, scoop out the flesh, leaving a shell to hold the stuffing. Chop the zucchini flesh.
3. Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and fry for 5 minutes, until softened. Add the chopped zucchini flesh and fry 5 minutes, until the onion is golden brown. Remove from heat and let cool slightly. Stir in the cheese then the walnuts, bread crumbs, egg, dill, salt, and pepper. Use the stuffing to fill the zucchini shells, and place side by side in an ovenproof dish. Drizzle over the remaining oil.
4. Cover the dish with foil and bake in a preheated oven at 375F for 30 minutes. Remove foil and bake for another 10-15 minutes or until golden brown (mine weren't as brown as I wanted so I broiled them a couple of minutes). Serve hot.