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1
Preheat the oven to 375*F.
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2
Lightly oil a baking sheet.
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3
Slice the zucchini in half lengthwise.
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4
With a paring knife, score the flesh about 1/2 inch deep.
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5
Place the cut sides down on the baking sheet.
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6
Sprinkle with the sherry and cover with foil.
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7
Bake for about 20 minutes, until yielding but still firm.
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8
While the zucchini bakes, make the sauce.
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9
Heat the oil in a saucepan, add the onions and garlic, and saute for about 10 minutes, until the onions are translucent.
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10
Add the tomato paste, tomatoes, oregano, cinnamon, and sherry.
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11
Then bring to a boil; reduce the heat and simmer for 10 to 15 minutes.
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12
Add the salt and pepper to taste.
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13
Cover and set aside.
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14
While the sauce is simmering, prepare the filling.
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15
Saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent.
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16
In a bowl, combine the sauteed onions with the walnuts, feta, currants, and lemon juice.
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17
Stir in the rice.
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18
When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell.
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19
Chop the flesh and add it to the filling.
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20
Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired.
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21
Bake, uncovered, for about 10 to 15 minutes.
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22
To serve, ladle some of the tomato sauce onto each plate.
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23
Place a stuffed zucchini on the sauce and top with grated feta.
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24
Garnish with oregano leaves, if you wish.
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25
Enjoy!
