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Frixos Personal Chefing

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Zucchinis with Halloumi & Anari

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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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Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!

Zucchinis with Halloumi & Anari

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: Food Recipes, Pleasures, Veggies
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.

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