Can’t resist buying these wonderful round zucchinis whenever I come across them in the market. Most of the times, I stuff them, and this is a twist of another of my recipes with round zucchinis where feta is replaced with my favorite cheese, Halloumi.
Zucchinis with Halloumi & Anari
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I hope you enjoy it!
Bring water to a boil adding a generous amount of salt.
Add the zucchinis and simmer for 10’.
Add into a bowl filled with ice cold water.
Toast the pine nuts.
For the filling we grate the halloumi,
add the Anari,
the fresh mint,
the roasted pine nuts,
the tomato sauce
and a crack of pepper.
Use a knife to cut the anari
and then a potato masher to mix well.
cut their top part leaving an opening of about 4cm.
remove the inside of the zucchinis leaving about ½ cm of their flesh.
Stuff each one of them with the halloumi/anari filling
and cover with the cut part of them.
Drizzle some olive oil,
season with salt
after 35-40’ in the oven at 180°C.
Zucchinis with Halloumi & Anari
Servings: 8 People
Ingredients
- 8 Round Zucchinis
- 600g Anari Unsalted , Charalambides Christis
- 225g Pissourkotiko Traditional Sheep Halloumi , Charalambides Christis
- 2 tbsp fresh Mint , finely chopped
- 3 tbsp Pine nuts , roasted
- 200ml Tomato Sauce Press here for the recipe
- 50ml EVOO , Extra Virgin Olive Oil
- ½ tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- In a large pot bring water to a boil on high heat, adding a generous amount of salt. Add the zucchinis and simmer for 10’ just to become a bit tender. Remove from the heat into a bowl filled with ice cold water to stop the cooking and help retain the vivid color of the zucchinis.
- In the meantime, make the filling by grating the halloumi in a glass bowl and combining it with the anari, the fresh mint, the pine nuts, tomato sauce and the pepper. Use a knife to cut the anari and then a potato masher to mix well. Keep aside. (the leftover filling can be refrigerated and used as a filling of staffed pasta, like ravioli.)
- Back to the zucchinis, where we cut their top part leaving an opening of about 4cm. Keep the cut part aside. With the use of a special kind of peeler remove the inside of the zucchinis leaving about ½ cm of their flesh. Stuff each one of them with the halloumi/anari filling and cover with the cut part of them.
- Place the zucchinis in an oven-proof dish, snugged next to each other, and pour the olive oil all over them. Season with the salt and place in a preheated oven at 180°C, air circulation and rack set in the middle cooking for 35-40’ and until the get a nice slightly charred color.
- Remove from the oven and allow to cool for 5’ before serving them.
