Zucchini Casserole with Béchamel Sauce

by Editorial Staff

I love young zucchini, so tender and juicy. They are good in any form – raw, baked, fried. My favorite option is to cut the zucchini into slices, roll in flour and salt, fry, put on a plate, and sprinkle with finely chopped parsley and garlic. Or such a squash casserole. It is very simple to prepare it and it looks elegant. Fresh vegetables, béchamel sauce, and a layer of aromatic cheese.

Ingredients

  • Zucchini
  • Tomatoes
  • Cheese
  • Vegetable oil – for frying

For the béchamel sauce:

  • Flour – 1 tbsp
  • Butter – for frying
  • Milk
  • Salt
  • Nutmeg

Directions

  1. Cut the courgettes into slices.
  2. In this version, I baked them without anything on the wire rack. It turned out well, but it will be much tastier and more elegant if you bake them on a baking sheet, after sprinkling them with vegetable oil.
  3. Béchamel sauce: Fry tablespoon in butter. spoon with flour topped until golden brown. Add milk, salt, a little nutmeg, and bring to a boil. The sauce should be thick.
  4. Put a layer of zucchini in a mold, on top – a layer of tomatoes. Pour over the sauce so that it slightly covers the tomatoes. Above – another layer of zucchini. And on them is a layer of cheese.
  5. Bake at 180 degrees until golden brown. Zucchini casserole with tomatoes is ready.

Enjoy your meal :)))

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