Eight-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
4 8-ball zucchini, tops removed and hollowed out
2 cups cooked a& 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
1 cup crumbled feta cheese (hold a 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