Cheesy Vegetables In Zucchini
|Bacon rashers||2 , finely chopped|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Plain flour||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Grated cheese||1 Cup (16 tbs) (Use Tasty Cheese)|
|Canned mixed vegetables||440 Gram, drained|
|Chopped fresh dill||1 Tablespoon|
|Drained capers||1 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
Add zucchini to pan of boiling water, boil 3 minutes, drain.
Split in half lengthwise, scoop out pulp.
Fry bacon until crisp, drain.
Saute onion and garlic in butter few minutes, add flour, cook 1 minute, stirring.
Gradually stir in milk, stir until sauce boils and thickens.
Add tasty cheese, vegetables, dill and capers.
Fill zucchini with vegetable mixture, stand on heatproof tray, sprinkle with bacon and parmesan cheese.
Cover loosely with aluminium foil, barbecue until filling is hot.