- 10 medium size courgettes
- 5 tablespoons fennel, finely chopped
- 6 tablespoons stàka
- 1/2 kilo mizithra cheese
- 5 spring onions
- Salt to taste
- Coarsely ground pepper to taste
Boil the courgettes for 10 minutes until crispy. Mix the mizithra with the fennel and onions for the filling. Slice the courgettes lengthwise to remove pulp and seeds and sprinkle with salt and pepper. Stuff the courgettes with the filling and place them in a baking pan. Add the staka and bake for 15 minutes, until the courgettes are golden brown.