ZUCCHINI STUFFED WITH FETA CHEESE AND ROASTED RED PEPPERS

Mediterranean style cooking at it's very best!



INGREDIENTS: Makes about 16 bite size snacks
•two 6-ounce zucchini
•1/3 cup finely chopped freshly roasted or drained bottled roasted red peppers
•1/3 cup finely chopped drained feta
•1/8 teaspoon dried oregano, crumbled
•freshly ground black pepper to taste

PREPARATION:
•Preheat broiler.

•Cut zucchini crosswise into 3/4-inch-thick sections, discarding ends, and with a melon baller, scoop out center of each section, leaving 1/16-inch-thick shells and reserving centers for another use. In a steamer set over simmering water steam zucchini shells, covered, 4 minutes, or until barely tender but still bright green. Transfer shells to paper towels to drain upside down.

•In a small bowl stir together roasted peppers, feta, oregano, and black pepper and mound in each shell. Arrange shells in a lightly oiled shallow flameproof baking dish and broil about 4 inches from heat until bubbling and beginning to turn golden, about 4 minutes.


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