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Courgettes filled with Anari

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
Course Side Dish
Cuisine Cypriot
Prep Time 20 Minutes
Cook Time 50 Minutes
Passive Time 15 Minutes
Servings
5 People
Ingredients
Course Side Dish
Cuisine Cypriot
Prep Time 20 Minutes
Cook Time 50 Minutes
Passive Time 15 Minutes
Servings
5 People
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the oven and sprinkle the dry mint on top of them, allow to cool for 5’ and serve.
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