Sandal Pumpkin Recipe

Sandal Pumpkin

Sandal zucchini is a very light and refreshing kind of stuffed vegetables with cheese. For dinner, it is served as a hot starter and cold appetizers on cold appetizer plates. It can be a very good meal alternative for dieters and vegetarians. Bon Appetit!

Ingredients:

For: 6 People
Prep: 10 Min
Cook: 15 Min
Ingredients for 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
Ingredients for Béchamel:
Flour 2   Tbsp
Butter 3   Tbsp
Fine Salt 1   Tsp
Milk 1   Cup
Nutmeg Grated 1   Tsp
Ingredients for Over:
Kashar (Cheddar) (Fresh Grater) 1   Cup

Steps:

  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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