4 med. zucchini, 7 inches long halved lengthwise
3 tbsp. butter
3/4 c. finely minced onion
3 cloves crushed garlic
3 eggs, beaten
1/2 c. crumbled feta cheese
3/4 c. grated Swiss cheese
2 tbsp. chopped parsley
1 tbsp. fresh chopped dill or 3/4 tsp. dried
1 1/2 tbsp. flour
Salt and pepper
Paprika on top

Scoop out insides of the zucchini to leave a 1/2 inch rim. Chop the innards into little bits and cook in butter with onions, garlic, salt and pepper until onions are soft. Combine with flour, cheeses, herbs and beaten eggs. Correct salt and pepper. Fill the zucchini cavities and dust the tops with paprika. Bake 375 degrees 30 minutes or until the filling solidifies.