Walnut and Feta Stuffed Zucchini

Walnuts, Feta, and lemon make for a great stuffed zucchini!

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• Zucchini

• 2  zucchini (about 10 inches long)
• 1⁄4 cup sherry wine

• Cinnamon Tomato Sauce

• 2  tablespoons olive oil
• 1  cup  chopped onion
• 2  cloves garlic, minced
• 2  tablespoons tomato paste
• 1 (28 ounce) can  chopped tomatoes with juice
• 1  teaspoon  minced fresh oregano or 1 1⁄2 teaspoons dried oregano
• 1⁄4 teaspoon ground cinnamon
• 2 -4  tablespoons dry sherry
•  salt & fresh ground pepper

• Filling

• 1  cup  chopped onion
• 1 -2  clove garlic, minced
• 1  tablespoon olive oil
• 3⁄4-1  cup  finely chopped toasted walnuts
• 1⁄2 cup  crumbled feta cheese
• 1⁄4 cup currants or 1⁄4 cup raisins
• 3  tablespoons fresh lemon juice
• 2  cups cooked brown rice
• 1⁄3 cup  seasoned bread crumbs
• 1  dash olive oil
•  grated feta cheese
•  fresh oregano (optional)

Directions

1. Preheat oven to 375*F.
2. Lightly oil a baking sheet.
3. Slice the zucchini in half lengthwise.
4. With a paring knife, score the flesh about 1/2 inch deep.
5. Place the cut sides down on the baking sheet.
6. Sprinkle with the sherry and cover with foil.
7. Bake for about 20 m;inutes, until yielding but still firm.
8. While the zucchini bakes, make the sauce.
9. Heat the oil in a saucepan, add the onions and garlic, and saute for about 10 minutes, until the onions are translucent.
10. Add the tomato paste, tomatoes, oregano, cinnamon, and sherry.
11. Bring to a boil; then reduce the heat and simmer for 10 to 15 minutes.
12. Add salt and pepper to taste.
13. Cover and set aside.
14. While the sauce simmers, prepare the filling.
15. Saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent.
16. In a bowl, combine the sauteed onions with the walnuts, feta, currants, and lemon juice.
17. Stir in the rice.
18. When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell.
19. Chop the flesh and add it to the filling.
20. Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil.
21. Bake, uncovered, for 10 to 15 minutes, until hot.
22. To serve, ladle some of the tomato sauce onto each plate.
23. Place a stuffed zucchini on the sauce and top with grated feta.
24. Garnish, if you wish, with oregano leaves.
25. Enjoy!