GREEKISH STUFFED ZUCCHINI BOATS

Fill a large pot with water and bring to a boil (the water should be deep enough to cover the length of the zucchini).  Slice zucchini(s) in half lengthwise and immerse in the boiling water.  Let cook until tender when pierced with a fork, about 15-20 minutes depending on the size.  Remove from water and let cool, cut-side-down, on paper towels.

Preheat oven to 375 degrees.

Tear the bread into small pieces and put it in the bottom of a large bowl.  Pour the milk over the bread stir until it is absorbed.

When the zucchini is cool enough to handle, use a spoon to scoop out the pulp from each zucchini half, leaving enough inside so the shell keeps its shape.  Drain the pulp and press with paper towels to remove most of the moisture.  Chop pulp into bite size pieces and place in the bowl with the milk and bread mixture.

Add the onions, garlic, red peppers, yellow peppers, 1 teaspoon of the salt, ½ teaspoon of the black pepper, Italian seasoning, eggs, Worcestershire, Dijon, orz, spinach, oregano, and mint to the bowl and stir to combine.

Add the parmesan, breadcrumbs, and ground beef to the bowl and massage everything together with your hands until well combined.  Fold in half of the feta cheese, taking care to leave the feta pieces intact as much as possible.

Press paper towels into each zucchini shell to absorb any excess moisture.  Place them, cut-side-up on a foil-lined baking sheet and season with remaining salt and pepper.  Split the stuffing mixture into 2 or 4 parts, depending on the number of zucchinis you’ve used, and evenly distribute each portion into one of the halves, pressing and shaping it in the shell.  Top with the remaining crumbled feta and then press tomato halves, cut-side-down, into the top of each, in and around the feta.

Bake for 45-55 minutes depending on the size of your zucchinis until cooked through and about 145-150 degrees in the center.  Garnish with more parsley and oregano and chow down.