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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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.