2 zucchini, about 6 or 7 inches long. Can also use patty pan or zephyr squash.

STUFFING
1 tablespoon butter
1 large shallot or small mild onion, minced
2 cloves garlic, minced
1 egg
2 tablespoons bread crumbs or 1 1/2 tablespoons flour
2 ounces feta, crumbled
Pimenton (Spanish paprika)
Salt and pepper to taste

Preheat oven to 350. Lightly grease an ovenproof dish.

PREP THE ZUCCHINI Trim the stem end just a bit for aesthetics but leave intact. Halve the zucchini lengthwise. With a small knife, cut around the zucchini, leaving a rim. Cross hatch the center, staying within the outer cut, then scoop out the center with a serrated grapefruit knife or grapefruit spoon. (A small spoon and knife also work, it’s do-able but trickier.) Finely chop the centers.

STUFFING In a small skillet, melt the butter until shimmery. Add the chopped zucchini centers, shallot and garlic and saute gently until soft. Let cool.

In a small bowl, beat the egg lightly. Stir in the bread crumbs or flour, feta and cooked zucchini. Taste the stuffing, make sure it tastes good.

FINISH & BAKE Stuff the zucchini boats. Sprinkle with paprika. Bake for 35 minutes to 40 minutes, or until squash is cooked but still firm.

~ aveggieventure.com