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Prep time: 10 minutes, Cook time: 20 minutes, Serves 6 3 organic yellow or zucchini squash Henry's Olive Oil 1 or 2 organic tomatoes, seeded and chopped 2 cloves garlic, minced 1 tsp oregano 4 ounces feta cheese, crumbled 8 Kalamata olives, pitted and chopped 1/2 cup bread crumbs 1 tsp lemon juice salt and pepper to taste Preheat oven to 350°F. Parboil squash in salted water until center is tender, about 5 minutes. Cool and slice lengthwise. Scoop out pulp to create a shell for the filling, brush with olive oil and set aside. Sauté garlic and tomatoes in a little olive oil for about 2 minutes. Place in a bowl and mix together with the rest of the ingredients. Spoon the mixture evenly into each squash. Place on a cookie sheet and bake for 20 minutes or until the squash is soft and the cheese is melted. |
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