Chilled Greek Zucchini

• 2 medium zucchini (about 6 inches long)
• 14 teaspoon salt
• 12 lemon
• 1 (6 1/2 ounce) can tuna in water, drained
• 13 cup crumbled feta cheese
• 3 tablespoons minced red onions
• 2 tablespoons chopped ripe olives
• 2 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon capers, drained
• 14 teaspoon oregano
• 12 teaspoon salt
• parsley sprig
• cherry tomatoes
• lemon wedge

1. Steam the whole zucchinis for 6 minutes.
2. Halve the zucchinis lengthwise and let cool for 5 minutes.
3. Scoop out the center pulp and seeds leaving a 1/4 inch thick shell.
4. Salt lightly, sprinkle with lemon juice, and place in the refrigerator for 30 minutes.
5. Place the drained tuna in a small bowl and flake with a fork.
6. Add the next nine ingredients and mix thoroughly.
7. Fill the chilled zucchini with the tuna mixture.
8. Cover and chill for at least two hours before ser- ving.
9. Garnish the plate with the parsley sprigs, cherry tomatoes and lemon wedges.

zucchini, salt, lemon, tuna, feta cheese, red onions, olives, mayonnaise, lemon juice, olive oil, capers, oregano, salt, parsley, cherry tomatoes, lemon wedge

Taken from www.food.com/recipe/chilled-greek-zucchini-82531 (may not work)