Stuffed zucchini boats with eggs and cheese
Ingredients for 2 servings:
2 medium zucchini
2 stalks of spring onion
150 g of feta cheese
Salt and pepper to taste
2 tablespoons of fresh dill
2-3 tablespoons of olive oil or butter
Wash and cut the zucchini in half lengthwise. Using a spoon, scrape the inside to shape 4 boats (keep the flesh). Blanch the zucchini in plenty of salted water for 8 to 10 minutes. Drain and slide a dice of butter on all sides of the zucchini.
At the same time, cook the onion and the flesh of the zucchini (chopped) in a little oil or olive oil. When the liquid evaporates, remove from heat. Season with salt and pepper and let cool.
Whisk the eggs and crumbled feta in a bowl. Then stir in the other mixture. Flavor with dill.
Divide the mixture between the zucchini boats and place them on a baking sheet, lined with baking paper. Sprinkle with grated cheese. Bake at 200°C for about 30 to 40 minutes or until the zucchini is golden brown.
Serve the zucchini straight out of the oven, although cold they are just as delicious.