# Slit each zucchini
into 2 pieces.
# Cave the pieces a little.
# Par-boil the zucchini
pieces with some water.
# Roast the flour
with margarine, add the milk
slowly, and remove from the stove when it reaches to the right consistency, so you cooked a béchamel sauce by this method.
# When the sauce cools down, break 1 egg into, add black pepper
and mix well.
# Fill the mixture of finely sliced dill and cheese
into the caves.
# Place the stuffed zucchini
s on the oven tray, and pour the béchamel sauce all over.
# Place the grated kashar cheese
on the top.
# Cook in 392 F oven, until it turns to red.