Stuffed Cretan Zucchini with Cheese

The weather is so hot that I think twice about eating. Since I didn't want to eat, I started trying different recipes with all the vegetables I bought from the market.

I did not dare to try this zucchini again because the zucchini I used in my previous stuffed zucchini turned out bitter. After a long talk with the seller in the market and convinced by the promise of "bring it if it hurts", we got stuffed zucchini with cheese :)

The first reason I prefer ricotta cheese when making the stuffing is because I like the taste and the second reason is that it is salt-free. You can also use curd cheese, but I recommend you to taste the cheese while buying it. I have a very enjoyable dessert recipe for tomorrow, I say don't miss it :) Best regards…

Ingredients for the Cretan Zucchini Stuffed Recipe with Cheese

8 squash squash
200 g ricotta cheese (or curd cheese)
1 teaspoon grated cheddar cheese
half a teaspoon of olive oil
10 sprigs of dill
salt

Fabrication:

1- Cut off the tops of the zucchini without getting too deep and hollow out.
2- Boil in a large pot for about 10-12 minutes until the lids are cooked.
3- Lightly salt the ricotta cheese and add the chopped dill and mix.
4- Arrange the boiled zucchini in the oven dish and distribute the cheese mortar you prepared among the zucchini. Sprinkle grated cheddar cheese on each zucchini.
5- Bake the zucchini with the lids closed in a preheated oven at 200 degrees for about 15 minutes. Serve warm or hot.