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Cheesy Vegetables In Zucchini Recipe
|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|
Serving size: Complete recipe
Calories 1414 Calories from Fat 584
% Daily Value*
Total Fat 66 g102.1%
Saturated Fat 37.4 g186.8%
Trans Fat 0 g
Cholesterol 169 mg
Sodium 3311.4 mg138%
Total Carbohydrates 117 g39.1%
Dietary Fiber 27.9 g111.4%
Sugars 42.4 g
Protein 99 g198.1%
Vitamin A 1111.4% Vitamin C 375.8%
Calcium 224.9% Iron 61.9%
*Based on a 2000 Calorie diet
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.