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Adjust Servings:
1 kg Zucchini
100 ml Sunflower oil
100 g Onions
4 cloves Garlic
Black pepper
6 Eggs
400 g sheep Sirene
20 g fresh Dill
200 g yellow Cheese
150 ml Water

Stuffed zucchini boats

Main dish

Quick and easy spring flavor

  • 60 min
  • Serves 8
  • Medium



Stuffed zucchini boats – without a doubt, perfect beds for every possible filling. Vegetarian and delicious combination of soft vegetables, protein-rich eggs and melting cheese. Easy baked meal you must try. Soo Tasty with Soo Foodies!

  • Choose similar size zucchini to get them ready at one and the same time
  • You may experiment with different type of cheese and spices
  • Finally, serve with ayran and green salad 



Cut the onions, the garlic and the sirene into cubes. Tiny slice the dill. Cut the zucchini into 2 halves longwise. Take spoon or corer and grate the inner part of the zucchini out so it looks like boat. Proceed with all and then cut the grated quantity into smaller cubes.

Heat the sunflower oil in frying pan and add the onions and the garlic. Fry for 1-2 minutes and add the zucchini cubes. Flavor with salt and black pepper.


Whisk the eggs in medium bowl and pour them into the frying pan. Add the sirene and the dill, fry and stir again for couple of minutes.

Take large baking tray and arrange all the grated zucchini in. Sprinkle each boat with salt and put 2-3 table spoons from the mixture in every zucchini until all are stuffed and filling is over. Add 150 ml water in the baking tray and bake for 20 minutes in preheated oven at 200 C. Take out and grate yellow cheese over. Return to oven for 5 more minutes. Serve and enjoy.

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