Baked Cheese Mini Zucchini

Greetings to everyone from the last day of the week,

I decided to end this week with baby zucchini that I bought from the market :) Actually, I think it has caught the eye of those who like to wander around the vegetable aisles of the markets. There are usually mini vegetables such as zucchini or eggplant. They are so cute that one can eat them raw :)

Followers I have prepared before Baked zucchini with bechamel sauce they remember their food, even if they forgot, let's remind you on this occasion :) Since mini pumpkins don't have that much room to fill, you can simply prepare a quick bite with a cheese mortar.

I really like zucchini and cheese together. It is oil free and very light. If you pop a whole wheat pasta next to it, it's not worth it :)

I drizzle olive oil on the zucchini after they come out of the oven, so they taste much fresher, but if you want, you can put the cheese mortar and drizzle olive oil on the zucchini before baking.

You can also prepare this recipe with medium-sized zucchini by increasing the amount of stuffing.

Yours

Materials:

• 50 g of feta cheese
• 50 gr cheddar cheese
• 6 mini zucchini
• 1 pieces of eggs
• 1 small pinch of dill
• 2-3 tablespoons of olive oil

To boil the zucchini:

• Su
• 1 pinch of salt

How to Make a Baked Cheese Mini Zucchini Recipe?

1. Wash the zucchini and cut it lengthwise into two parts. Remove the seeds from the inner parts of the zucchini you have divided with the help of a spoon.
2. Boil the zucchini for 2-3 minutes in plenty of water to which you add salt. Set the boiled zucchini aside to drain.
3. Grate the feta cheese and cheddar cheese. Crack 1 egg into it and add the chopped dill and mix.
4. Place the zucchini on the baking tray and distribute the mortar you prepared into the zucchini.
5. Bake in a preheated oven at 200 degrees for about 10-12 minutes until the top of the zucchini is browned. Drizzle olive oil on the zucchini that comes out of the oven and serve hot.