Zucchini Stuffed with Cheese
by Daniel Rogov
Drop the squash into a large amount of lightly salted boiling water and reduce the flame, simmering until the squash are just tender (about 15 minutes). Drain and let cool.
In a mixing bowl, combine the cheeses, flour, dill, garlic, pepper and a bit of salt.
Slice the squash in half lengthwise and scoop out the seeds. Arrange, cut side up, in a serving dish and sprinkle the shells with pepper. Fill with the cheese mixture, dust lightly with breadcrumbs and dot with butter. Glaze under a hot broiler until the cheese is sizzling. Over all, drop some of the clarified butter and sprinkle lightly with paprika. Serve hot with the rice pilaf.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.