Zucchini stuffed with stuff

Had to come up with a quick late evening light supper for vegetarians..  My never-fail-friend Marta gave me some great suggestions. As a result i made a quick zucchini concoction:

For 3 hungry people:

• two large zucchinis (as many, as you can somehow fit in an baking dish, flat (could be sliced lengthwise, too, come to think of it)
• some feta cheese, ground coarse – i had 200g, a bit too much
• masses of fresh Italian parsley, chopped
• equivalent amount of fresh dill, chopped
• some black olives, pitted, chopped somewhat finely
• some sun dried tomatoes, chopped finely
• optionally, some substance that will make all this come together – i found a jar of tomato pesto in my fridge -a few teaspoons  saved me from breaking an egg into the mixture
• salt and pepper
• some olive oil to drop in the bottom of the target baking dish. I used the leftover from sun dried tomatoes, they come in the oil residue here
• a handful of walnuts – option – smashed into small pieces, to drop over the filled cups of zucchini

1. I sliced the zucchinis in 2 cm thick rings.
2. with a metal spoon i took the seedy part out of each zucchini ring, creating a semblance of a bowl out of each ring. The part i dug out i left to a salad or something tomorrow (mixed with some salt in a small glass bowl).
3. mixed all the other ingredients (not the oil, surely) together, adding enough salt and pepper to make it interesting.
4. set the oven to 350F/175C
5. with a teaspoon i filled each zucchini bowl, dipped its bottom in the oil, and placed it in the baking dish.
6. sprinkled the walnuts over each zucchini bowl.
7. Placed the baking dish in the hot oven for good 30-40 minutes. Let it rest a moment before serving.

There were no leftovers.