8-Ball Zucchini

"Our very own Cat Morris went to the opening of the Bloomfield Farmer's Market today. She spotted scapes -- called Garlic Curls in Bloomfield -- but was utterly charmed by the Eight-Ball Zucchini offered by Valley View Farms. She even whipped up a recipe."

Greek Stuffed Zucchini
Preheat oven to 350 degrees

4 8-ball zucchini, tops removed and hollowed out
2 cups cooked & drained orzo pasta
1 cup seeded & diced tomatoes
½ cup diced red onion
½ cup diced kalamata olives
1 clove minced garlic or 3 garlic scapes finely diced
Zucchini from above, diced
½ cup flat leaf parsley chopped
2 Tbs. Chopped fresh oregano
2 Tbs. Chopped fresh mint)
3 Tbs. Olive oil
Salt & pepper to taste
3 Tbs. goat cheese
1 cup crumbled feta cheese (hold 1 Tbs. back for sprinkling on top

Combine all ingredients except the hollowed out zucchini
Stuff filling into zucchini & top with a sprinkling of feta cheese
Pop into a preheated 350-degree oven for approximately 25 minutes
Serve warm or at room temperature

Serves 4