This recipe is perfect for summer, when zucchinis are at their best!

Ingredients

• 8 round zucchinis
• 4 tbsps rice Carolina or Arborio per zucchini (32 tbsp total)
• 1 dry onion chopped
• 1 garlic clove smashed
• 1 carrot grated
• the flesh of 2-3 zucchinis (avoid the many seeds)
• 2 tbsps fresh parsley
• 2 tbsps fresh mint
• 2 tbsps fresh dill
• 1 tsp dried oregano
• 1 tsp turmeric
• 1 tsp dried ginger powder
• 1 cup olive oil
• salt/pepper

For the feta bechamel sauce:

• 2 1/2 tbsp butter
• 2 1/2 tbsp corn flour
• 2 cups milk
• 100 grams feta cheese
• 1 tsp lemon zest
• pinch of salt/fresh grated peppermix

Instructions

• Wash and cut the top of the zucchinis.

• With a small spoon remove the flesh, and smash the flesh of 2-3 zucchinis in a food processor.

• Saute in a pan the onion and the garlic with the olive oil. Then add the rice and stir for 1 minute.
• Add the zucchini flesh and carrot and 1 1/2 cup water.
• Add salt/pepper, and all the other ingredients and simmer for 2-3 minutes.
• Pour salt and some olive oil in the empty zucchinis, and stuff them with the rice.

• Cover the pan with aluminum foil and put in the oven for 1 hour (180C air). Then remove the foil and leave for another 35 minutes (160C).

For the sauce:

• Melt the butter in a casserole and add the corn flour whisking constantly in medium heat to make a roux.
• Then add the milk little-by-litlle while stiring. When the sauce gets the consistency you like, remove from heat and add the rest of the ingredients.

* Alternative! if you want a lighter version of sauce, then just mix 300 grams greek yogurt with the feta, dill, lemon zest and 3 tbsp olive oil!