Zucchini Stuffed with Feta and Roasted Red Peppers

• two 6-ounce zucchini
• 1/3 cup finely chopped drained bottled roasted red peppers
• 1/3 cup finely chopped drained feta
• 1/8 teaspoon dried oregano, crumbled
• freshly ground black pepper to taste

1. Preheat broiler.
2. Cut zucchini crosswise into 3/4-inch-thick sections, discarding ends, and with a melonballer scoop out center of each section, leaving 1/16-inch-thick shells and reserving centers for another use.
3. In a steamer set over simmering water steam zucchini shells, covered, 4 minutes, or until barely tender but still bright green.
4. Transfer shells to paper towels to drain upside down.
5. In a small bowl stir together roasted peppers, feta, oregano, and black pepper and mound in each shell.
6. Arrange shells in a lightly oiled shallow flameproof baking dish and broil about 4 inches from heat until bubbling and beginning to turn golden, about 4 minutes.

zucchini, red peppers, feta, oregano, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/zucchini-stuffed-with-feta-and-roasted-red-peppers-11823 (may not work)