Cut the zucchini lengthwise and scoop out their insides to make them look like boats. Heat the oil and braise the finely chopped garlic briefly.
After 1-2 min., add the chopped zucchini insides. Stir well and fry until the water from the zucchini evaporates somewhat.
Take the pan off the stove and add the crumbled feta cheese, the eggs, beaten beforehand, and the chopped dill. Arrange the zucchini boats in an oven dish and fill them with the stuffing.
Add 1 cup hot water. Bake the stuffed zucchini in a preheated 392°F (200 °C) oven until golden. Toward the end of baking, take the oven dish out and sprinkle the zucchini with grated cheese. Finish baking for another 5 min.