Zucchini Stuffed with Cheese

by Daniel Rogov

4 small zucchini squash, about 5" (12 cm) long
225 gr. feta or other salty goats' cheese,
drained and crumbled
2 Tbsp. Swiss style cheese, grated
2 Tbsp. each clarified butter and flour
1 Tbsp. fresh dill, chopped
2 cloves garlic, crushed
butter and breadcrumbs as required
salt, pepper and paprika to taste
rice with nuts, for serving (recipe follows)

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.

Serves four.

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.