Vegetarian Greek Stuffed Zucchini

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 zucchini (10 inches long)
• 1/4 cup dry sherry
• 2 tablespoons extra virgin olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 1/2 cups chopped tomatoes with juice (28 oz. can)
• 1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1 -4 tablespoon dry sherry
• salt & fresh ground pepper
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 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 (optional)
• 1 dash olive oil (optional)
• grated feta cheese
• fresh oregano leaves (optional)

Recipe

• 1 preheat the 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 minutes, 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 then bring to a boil; reduce the heat and simmer for 10 to 15 minutes.
• 12 add the salt and pepper to taste.
• 13 cover and set aside.
• 14 while the sauce is simmering, 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, if desired.
• 21 bake, uncovered, for about 10 to 15 minutes.
• 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 with oregano leaves, if you wish.
• 25 enjoy!