Garlic-stuffed zucchini (courgettes)

Garlic-stuffed zucchini (courgettes)

Kolokithakia me skordo
Title in Greek: 
Κολοκυθάκια με σκόρδο
Recipes Categories: 
Garlic-stuffed zucchini (courgettes)
Preparation Time: 
30 minutes

12 small zucchini (courgettes), about 1 kg total weight
18 garlic cloves, thinly sliced 
1 cup (50 g/2 oz) chopped fresh parsley 
1 teaspoon paprika
Half cup (150 ml) olive oil 
12 small, thin slices feta cheese
Half cup (120 ml) water
2-3 tablespoons all-purpose (plain) flour 

Cooking Time: 
1 hour and 30 minutes
Cooking Directions: 

- Trim the zucchini and, using a sharp knife, make 4 evenly spaced slits lengthwise along each one, making sure not to cut right through the ends. 
- Preheat the oven to 350°F (l8o°C/Gas Mark 4). Combine the garlic, parsley, paprika, and half of the oil in a bowl and season with salt and pepper. Rub the garlic mixture into every slit in each zucchini, pressing with your thumb. 
- Arrange the zucchini side by side in a single layer in an ovenproof dish and insert a slice of feta cheese into the uppermost slit. Pour half cup (120 ml) water and the remaining oil over the zucchini and dust with a little flour. 
- Cover the dish with aluminum foil and bake for about 1 and a half hours, or until the zucchini are soft and the sauce has reduced. 
- Serve hot or at room temperature. This is a delicious meze to serve with ouzo.

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