Recipe: Eggplant Stuffed Zucchini
Cook eggplant until mushy and then chop coarsely. For the filling combine egg white, Parmesan cheese, panko or bread crumbs, the eggplant and spices. I use oregano and paprika for this one.
Hollow out your zucchini, top with a sprinkle of feta cheese and bake.
For those that think this is too healthy-sounding I’ve included a recipe for zucchini with ham tongue as well.
—Alex