How to cook
Clean the zucchini, halve them and carve out the insides, but not all the way to the bottom. Blanch them briefly in boiling salted water and drain them. Crumble the feta into a bowl, add the cheese and break the eggs in.
Stir with a fork and add the cream or milk, finely chopped onions and garlic and spices to taste. If you get a way too runny mixture, add a little flour. In a greased pan, fill the zucchini with the stuffing and put them to bake in a 356°F (180 °C) oven until browned.