Ingredients:
4 medium fat zucchini
3 tablespoons olive oil, divided
1 onion, chopped finely
1 garlic clove, chopped finely
60 grams Greek feta cheese, crumbled
1/4 cup chopped walnuts
1 cup white breadcrumbs
1 egg, beaten
1 teaspoon chopped fresh dill
salt and pepper, to taste
Method:
1. Put the zucchini in a large pan of boiling water, return to the boil, and then boil for three 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 two tablespoons of the oil in a saucepan. Add the onion and garlic and fry for five minutes, until softened. Add the chopped zucchini flesh and fry five minutes, until the onion is golden brown. Remove from heat and let cool slightly. Stir in the cheese then the walnuts, breadcrumbs, 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 190°C for 30 minutes. Remove foil and bake for another 10-15 minutes or until golden brown. If they are not browned enough, they can be grilled for a couple of minutes. Serve hot.