* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the zucchini. Spoon out all the zucchini flesh to make zucchini 'boats'. Season with salt and cook at 180°C in a preheated oven, for 20 minutes, until they soften.
- Step 2: Prepare the stuffing. Heat the olive oil. Add the spring onions and the finely chopped zucchini flesh. Sauté for 5 minutes until they soften. Remove from the heat and place the contents in a bowl. Add the xinomizithra cheese, fresh cream, dill, salt, pepper, eggs and half of the gruyère cheese and mix everything together, very well.
- Step 3: Stuff the half-baked zucchini. Sprinkle with the rest of the gruyère cheese and cook for about another 15 minutes, until the zucchini get golden brown and the cheese melts.
- Step 4: Set aside for 10 minutes to allow the food to cool and the cheese to set, before serving.
Ingredient List
- 8 zucchini (cut in halves)
- 2 spring onions (finely chopped)
- 2 tbsp fresh dill (finely chopped)
- 50ml extra virgin olive oil
- 200g xinomizithra
- 100g fresh cream
- 100g gruyere cheese
- 2 eggs
- salt
- grated black pepper