Stuffed zucchini with eggs and cheese
200 g feta cheese
1 green pepper
3 stalks of garlic (maybe old)
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Courgettes, cut lengthwise into two halves, carved as boats, add salt and leave for a while to let the excess liquid. Blanch for 4-5 minutes and Drain them well. In hot sunflower oil fry the minced meat garlic and pepper, along with the inside of the zucchini. Beat the eggs and mix them with crumbled feta cheese, fried vegetables cooled down, crushed dill, salt and pepper. Fill the hollowed zucchini, arrange them in a buttered pan and pour the trickle sunflower oil. If you stay by filling dispatch it between courgettes. Dolly 1 cup water and bake in preheated moderate oven. Serve the stuffed zucchini with eggs and feta cheese lightly chilled with milk sauce optional.