Sandal Pumpkin Recipe

Ingredients:

For the Sandal:
	Zucchini (Big Size)	4	Qty
	Feta Cheese (Crumbled)	2	Cup
	Olive Oil	1	Half Cup
	Labneh Cheese	2	Tbsp
	Parsley	1/2	Bunch
	Dill	1/2	Bunch
	Fresh Mint	1/2	Bunch

For the Béchamel:
	Flour	2	Tbsp
	Butter	3	Tbsp
	Fine Salt	1	Tsp
	Milk	1	Cup
	Nutmeg Grated	1	Tsp

For the Over:
	Kashar (Cheddar) (Fresh Grater)	1	Cup

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Instructions:

1. Wash the zucchini thoroughly and peel them with the help of a serrated peeler. Cut it in half and remove the core parts with a teaspoon. Wash and let it drain. You can make Mücver from the inner parts of the squash, or you can finely chop it and add it to the cheese mortar.
2. On the other hand, crush the feta cheese for the filling. Finely chop the fresh greens and spring onions and add them to the cheese. Add labneh cheese and mix all the mortar.
3. For the bechamel sauce, heat the butter in a separate pan, add the flour and fry until the foam is foamy and its smell is gone. Add salt, white pepper and nutmeg grated and turn 1-2 more turns. While continuing to mix, add the milk little by little and turn off the heat when it reaches the consistency of boza.
4. Fill the carved zucchini with a mixture of cheese and herbs and put 1 spoonful of bechamel sauce on each one.
5. Put the zucchini in the oven preheated to 180 degrees. Take it out after 10-15 minutes of baking. Divide the cheddar graters into the middle of the zucchini. Return to the oven, bake until the cheese melts and serve hot. Bon Appetit!
6. If you are going to serve sandalwood zucchini cold, do not add cheddar cheese. Serve cold with finely chopped greens.

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Olive Oil Based Vegetable Starter