Courgettes (Zucchinis) are very much in season and I was tempted to buy from the local market these wonderful looking round one. I already had some fresh anari cheese in the fridge and the rest is history.
Courgettes filled with Anari
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Courgettes filled with Anari
Servings: 5 People
Ingredients
- 10 Round Courgettes
- 500g Fresh Anari , Salted
- 100g Feta Cheese
- 2 tbsp fresh Mint , finely chopped
- 1 tsp dry Mint
- 3 tbsp Pine nuts , lightly roasted and crushed or chopped
- 200ml Tomato Sauce , either the Classic one or the one from Roasted Tomatoes
- 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 courgettes and simmer for 10’ just to become a bit tender. Remove from the heat and allow to cool.
- In the meantime, make the filling by combining in a glass bowl the anari and fetta cheeses along with the fresh mint, the pine nuts, tomato sauce and the pepper. Use a potato masher to mix well and keep aside.
- Once the courgettes are cool enough to handle, 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 courgettes leaving about ½ cm of their flesh. Stuff each one of them with the anari filling and cover with the cut part of them.
- Place the courgettes 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 sprinkle the dry mint on top of them, allow to cool for 5’ and serve.
