| 1. |
Pre-heat oven to 350 °F (175 °C). Lightly grease an ovenproof dish. |
| 2. |
With a small knife, cut around the zucchini, leaving a rim. Cross hatch the center, then scoop out with a grapefruit knife. (I tried a small spoon and a small knife, it was do-able but trickier.) |
| 3. |
In a small skillet, melt the butter until shimmery. |
| 4. |
Add the zucchini scoopings, scallion and garlic and sauté until soft. |
| 5. |
In a small bowl, beat the egg lightly. Stir in the flour, feta and cooked zucchini. |
| 6. |
Stuff the zucchini boats. Sprinkle with paprika. |
| 7. |
Bake for 35 minutes, then brown slightly under the broiler. |
