Papoutsakia with zucchini from the islands by my mother

Name: Papoutsakia with zucchini from the islands by my mother
Yield: 7-8 servings
Cuisine: British
Ingredients: 4 kg zucchinis (8-10 medium-sized zucchinis); 250 g kefalotyri (Greek traditional hard salty yellow cheese); 4-5 eggs; 4 heaping tbsp flour; about 1/2 cup oil; 1 can evaporated milk; hot water or the juice from the zucchinis (you should measure it using the can of the evaporated milk); salt; pepper

Cookpad Greece @cook_8238176

Greece

Papoutsakia (stuffed zucchinis in this case) is a traditional recipe with zucchini and béchamel sauce that is completely different in the ingredients and the taste of what you know. It is an amazing recipe with a unique taste.

Recipe by argyroula35

Cookpad Greece @cook_8238176

Greece

Recipe by argyroula35

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Ingredients

7-8 servings

4 kgzucchinis (8-10 medium-sized zucchinis)
250 gkefalotyri (Greek traditional hard salty yellow cheese)
4-5eggs
4heaping tbsp flour
about 1/2 cup oil
1 canevaporated milk
hot water or the juice from the zucchinis (you should measure it using the can of the evaporated milk)
salt
pepper

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Steps

1

Boil the zucchinis for approximately 20 minutes.
2

Place the zucchinis in the oven's baking tray after cutting them in the middle and removing the filling with a teaspoon.
3

Cook the filling in the frying pan with oil and salt until all its liquids are absorbed.
4

For the béchamel sauce, start with the olive oil, then the flour, the milk little by little (after you have watered it down with either the water or the stock), the eggs and mix until you have a béchamel sauce that is neither too thick or too runny and finally, add the filling of the zucchinis and combine.
5

Set the béchamel aside to cool a little (it should be tepid) and add the 200 g kefalotyri.
6

Fill the zucchinis with the stuffing and sprinklethe top with the 50 g of kefalotyri that you have left.
7

Bake at 200°C for 45 minutes.