ZUCCHINI STUFFED WITH FETA AND DILL

Can be prepared in 45 minutes or less.

four 1/2-pound zucchini, scrubbed
2 onions, chopped
2 tablespoons olive oil
1/4 pound Feta cheese, crumbled
3 tablespoons minced fresh dill

Trim and discard the stem ends from 2 of the zucchini, halve the 2
zucchini lengthwise, and with a melon-ball cutter scoop out the flesh,
reserving it and leaving 1/4-inch-thick shells. Arrange the shells, cut
sides up, on a steamer rack set over simmering water and steam them,
covered, for 3 to 5 minutes, or until they are just tender. Invert the
shells on paper towels to drain.

Cut the remaining 2 zucchini crosswise into 1/4-inch-thick slices. In a
non-stick skillet cook the onions in the oil over moderate heat,
stirring, until they are softened, add the reserved flesh, chopped, and
the zucchini slices, and sauté the mixture over moderately high heat,
stirring, until it is golden. In a food processor blend the mixture with
the Feta until the zucchini slices are chopped coarse and stir in the
dill. Divide the filling among the 4 zucchini shells, arrange the
stuffed zucchini in an oiled flameproof baking dish, and broil them
under a preheated broiler about 4 inches from the heat for 3 minutes, or
until the filling is bubbling and deep golden.

Serves 4..

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