Turkish-style Zucchini Gratin

(Kabak Graten)

3 small zucchini

Filling:
1/4 cup feta cheese, crumbled
1 tbsp fresh dill and parsley mixture, chopped

Topping:
1 tsp butter
1 tbsp flour
100 ml milk, warm

Peel the zucchini. Cut them half in lengthwise. Make a slit around the seeds with the tip of a small knife. Remove and discard the seeds with a teaspoon. Mix the filling ingredients with a teaspoon and fill in the zucchini equally.

In a small pot, melt the butter, add flour and mix them with a wooden spoon. Slowly add warm milk and stir. If you like, you can whisk it. Cover the zucchini with this topping.

Place parchment paper on your oven tray. Arrange the zucchini on it. Preheat the oven 190 C (400 F). Cook for about 25 minutes until the tops are golden.

This is served as an appetizer. You can also serve this dish with Pilaf with Tomato as a light lunch:)

6 servings.