Stuffed

3 tb Butter

3/4 c Finely minced onion

3 cl Crushed garlic

3 Beaten eggs

1/2 c Crumbled feta cheese

3/4 c Grated Swiss cheese

2 tb Freshly chopped parsley

1 tb Fresh, chopped dill

1 1/2 tb Flour

1/2" rim. Chop the innards into little bits and cook in butter with onions, garlic, salt and pepper until onions are soft. Combine with flour, cheeses, herbs and beaten eggs. Correct salt and pepper. Fill the zucchini cavities and dust the tops with paprika. Bake at

375 for 30 min. or until the filling soldifies. Serve with a fresh tomato salad. From "The Moosewood Cookbook",