Cheese-stuffed courgette boats

Serves 4 – Preparation time: 30 min


  • 4 large courgettes
  • 150 g Sütdiyari Piknik Ciftlik Peyniri 55%
  • 3 tbsp olive oil
  • 100 g Sütdiyari Yogurt 3,5%
  • Half a bunch of fresh dill
  • 1 egg
  • 2 tbsp flour
  • 1 dl milk
  • Salt and black pepper

For the crust:

  • 1 egg yolk


Cut the courgettes vertically in two, without peeling the skin off. Remove the flesh and simmer slowly in salty water. Strain the water and put aside.

In a separate bowl, mix the courgette flesh, white cheese, 1 table spoon of olive oil, yoghurt, chopped dill and egg. Place the mixture in the centre of the courgettes, and place the courgettes on a greased oven tray.

In a separate pan, fry the flour with the remaining 2 table spoons of olive oil. Keep stirring over a low heat, and pour the milk whilst stirring. Add the salt and black pepper. Keep stirring until cooked.

Pour the mixture over the courgettes. Pour over with the beaten egg yolk , and bake in an oven pre-heated to 180 degrees for approx. 15 minutes, until crusty on top.