Stuffed Zucchini, Turkish Style


August 4, 2012 by Elizabeth

Adventures with my Dad’s old copy of The Moosewood Cookbook. This isn’t the NewMoosewood Cookbook either. No, sir — this one came from 1977 when my dad was a student at Cornell in Ithaca, NY (where the Moosewood restaurant can be found). “It was a great restaurant, but not an all-the-time restaurant” for poor college student Dad. Fortunately, the majority of the recipes are interesting, tasty takes on affordable ingredients.

I was planning to cook on Wednesday night, but remembered halfway through the day that I had made dinner plans with a friend that night! I had to make the heartbreaking phone call to my mom to tell her that, no, I would not be cooking dinner for her that night. But the seafood risotto I had that evening was a good replacement for home cooking.

Okay — fast forward to Thursday. Time to tackle three recipes from Moosewood. Stuffed Zucchini, Turkish Style (the one I will be sharing), along with Spicy Tomato Soup and Carrot Loaf for dessert. They were all delicious and incredibly straightforward recipes. Just how I like it!

Stuffed Zucchini, Turkish Style
From The Moosewood Cookbook

4 medium zucchini (about 7″ long), halved lengthwise
3 Tbs. butter
3/4 cup finely-minced onion
3 beaten eggs
1/2 cup crumbled feta cheese
3/4 cup grated Swiss cheese
2 Tbs. fresh, chopped parsley
1 Tbs. fresh, chopped dill (or, 3/4 tsp. dried dill weed)
1 1/2 Tbs. flour
salt and pepper to taste
paprika for the top

Preheat the oven to 375 degrees F.

Scoop out the insides of the zucchini to leave a half-inch rim. This was the most difficult and time-consuming step. You may sever one or two… but they’re still good! Chop the innards into little bits and cook in butter with onions, garlic, salt, and pepper until onions are soft.

Remove from heat. Combine with flour, cheeses, herbs and beaten eggs.

Fill the zucchini and dust the top with paprika.

Bake for 30 minutes, or until the filling solidifies and the cheese browns on the top. Enjoy!


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