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Mon, Feb 24, 2020
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Stuffed Courgettes (Γεμιστά Κολοκυθάκια)

Cretan Cuisine (Κρητική κουζίνα) - Stuffed Courgettes (Γεμιστά Κολοκυθάκια)

Stuffed Courgettes is a great way to use up courgettes or marrows. You will probably already have most of the ingredients in your cupboards.



  • 10 medium size courgettes
  • 1/2 kilo mizithra cheese
  • 5 tablespoons fennel, finely chopped
  • 5 spring onions
  • Salt to taste
  • Coarsely ground pepper to taste
  • 6 tablespoons stàka (see note below)


  1. Boil the courgettes for 10 minutes until crispy.
  2. Mix the mizithra with the fennel and onions for the filling.
  3. Slice the courgettes lengthwise to remove pulp and seeds and sprinkle with salt and pepper.
  4. Stuff the courgettes with the filling and place them in a baking pan.
  5. Add the staka and bake for 15 minutes, until the courgettes are golden brown.


Staka (στάκα) is a type of roux particular to Cretan cuisine. It is prepared by cooking goat milk cream over a low flame with wheat flour or starch: the protein-rich part of the butterfat coagulates with the flour or starch and forms the staka proper, which is served hot. It is generally eaten dipping bread in it, occasionally served over French fries.
The fatty part separates to form stakovoutyro, staka butter, which is kept for later use and has a faint cheesy flavor. This staka butter is used in Cretan piláfi, a local variation of pilaf commonly served in weddings.

Enjoy your meal of Stuffed Courgettes (Καλή όρεξη)

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