Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, bechamel zucchini. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
One of my faves is a zucchini bechamel that my mom used to make growing up. This is a classic Egyptian casserole recipe with basically four ingredients: zucchini, ground beef, mozzarella cheese (optional), and bechamel sauce (white sauce made of roux and milk). Cut the cleaned and washed zucchini into round slices.
Bechamel zucchini is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Bechamel zucchini is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have bechamel zucchini using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Bechamel zucchini:
- Make ready 6 small chopped zucchini into small circle pieces
- Take 1 medium chopped onion
- Take 1 can of knorr bechamel mix or sauce
- Take 1 liter milk
- Get 3 knorr chicken stock cubes
- Get 450 grams Ground beef
- Get 2 and half stick of butter
We are unable to find an exact match for: zucchini bechamel.. Prepare Zucchini and Beef In a pan, heat the butter on medium then add zucchini slices and allow them to sauté until softened, then add salt and pepper. While zucchini is sautéing, prepare another pan to brown the ground beef. Drain any fat from the beef.
Instructions to make Bechamel zucchini:
- on a deep large pan , add 2 stick of butter , add the chopped onion and stir till its translucent and add 1 cube of knorr chicken stock
- when done add the ground beef and stir till its medium well then add the zucchini and stir for 5 minutes then cover it on a low heat
- preheat oven 190 C
- at the same time when zucchini is covered , mix the the milk and knorr bechamel mix and 1 cube of knorr chicken stock in the mixer , then add it in another deep pan and stir for 2 minutes
- add half stick of butter and keep stir and add another 1 cube of chicken stock , add pepper and salt to taste if u want , but knorr stock cubes have a lot of salt in it and my opinion is no need to salt
- when u feel that the sauce is getting thick turn off the heat . in a baking pan add layer of sauce in bottom then add the zucchini and meat then add the rest of bechamel sauce
- bake in oven for 40 minutes , and bon appetit ;)
- if u have a bechamel sauce not mix , cook in a same way but no need to milk or the mixer , maybe u can add 1 cup of milk to the sauce
Adding too much of either will result in a runny, watery lasagna. Repeat, making layers with the zucchini, marinara, and potato béchamel, adding four to five layers in total. Other than the zucchini noodles, this is a pretty classic white lasagna. It has a creamy bechamel sauce and is layered with a ricotta cheese mixture and finely chopped chicken. If you want to make this a vegetarian lasagna, simply leave the chicken out and make the recipe the same otherwise.
So that’s going to wrap this up for this exceptional food bechamel zucchini recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
