This classic Greek cheese is
traditionally made of sheep's or goat's milk, though today large commercial
producers often make it with cow's milk.
Because it's cured and stored in its own salty whey brine, feta is often
referred to as pickled cheese. White, crumbly and rindless, feta is usually
pressed into square cakes.
It has a rich, tangy flavor, contains from 45 to 60 percent milk fat and can
range in texture from soft to semidry. Feta makes a zesty addition to salads and
many cooked dishes.
Zucchini Stuffed with Feta Cheese and Roasted Red Peppers
2 6 oz. zucchini
1/3 C. finely chopped roasted peppers
1/2 C. finely chopped feta cheese
1/8 t. dried oregano
freshly ground black pepper
Cut zucchini into 3/4 inch crosswise sections. Scoop out the center with a melon
baller. Do not go all the way through, you are forming a cavity for the center.
In a steamer set over simmering water steam the zucchini shells, covered, 4
minutes, or until barely tender but still bright green. Transfer shells to a
paper towel towel and drain upside down.
Stir together the roasted pepper, feta cheese, oregano and pepper. in a small
bowl. Mound a small amount in each shell. Arrange zucchini's in a lightly oiled,
shallow ovenproof dish and broil about 4 inches from the heat until bubbling and
beginning to turn golden brown, about 4 minutes.
Makes about 16 pieces.