Stuffed Zucchini Caps

Perfect for entertaining, or as a side dish.

4-5 "fairly fat" zucchinis, 7-9 inches long
1 package frozen chopped spinach
3/4 cup golden raisins
1/2 medium to large onion, about 1 cup, finely chopped
4 tablespoons olive oil
1/4 cup slivered almonds
1 1/2 teaspoons dried basil
1/2 cup sour cream
1/2 cup grated Parmesan cheese, plus 3 tablespoons
1 egg, well-beaten
1/4 cup bread crumbs, Italian style
1 teaspoon paprikasalt and pepper to taste

In a pan, saute finely chopped onion in two tablespoons olive oil until soft (but not brown) over medium heat, about 7 minutes.

Now in a pot, cook frozen spinach according to directions. When it's done, turn off flame and add raisins, cooked onions, almonds, dried basil, and salt and pepper to taste. Cover, and let all that sit together for about half an hour.

Meanwhile, preheat oven to 375.

Cut off and discard the ends of the zucchini. Cut remaining zucchini into 2" pieces, making sure your cuts are straight and parallel, so that the pieces are about the same size and not cockeyed when they stand together (each zucchini should yield 3 or 4 pieces).

With the point of a teaspoon, press into the center of the cut piece and scoop out about 2/3 of the zucchini center, leaving the bottom intact to create "zucchini cups." Frugal souls will save this to cook it. I don't.

If the spinach mixture is moist, drain the whole spinach mess in a colander. But really drain it (using your hands to squeeze it, if need be). When it's good and drained, put the spinach mixture in a bowl, and mix in sour cream, half a cup of the Parmesan cheese. (Should be fairly stiff, but creamy stiff at this point, not too liquid.)Now add the well-beaten egg. Stir it all madly.

Mound the mixture into the zucchinis, and cover with bread crumbs and Parmesan cheese. Dribble a little olive oil and paprika on each one, and put the zucchinis into a lightly oiled (but lightly!) baking sheet or pan. Bake till the top seems browned and the zucchinis are softening, but not pulpy (you can test with a fork), about 25-30 minutes. Serve hot or cold.

Yields about 12 stuffed zucchini cups.