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Zucchini accompany our daily meals from May to August. We start by planting in the greenhouse to continue planting in open field. Zucchini are easy to cook and low in calories. They go very well with both meat and fish. The recipe that I present can also be seen as a first course or a main dish. In this case the calories are increased due to the presence of a bechamel which is very rich. The softness of the zucchini provides an interesting menu for children and seniors.
Baked Zucchini GratinCourse: Recipes, Vegetables
4 medium-sized zucchini
2 cups of whole milk
2 tablespoons flour
4 heaping tablespoons of Parmesan cheese
1 1/2 ounces of butter
1 pinch of nutmeg
salt and pepper
- Wash the zucchini.
- Bring a pot of water to a boil, adding a bit of salt. When the water boils, add in the zucchini and cook for 8 minutes. After 8 minutes remove the zucchini from the water and allow to cool. Cut them in half and gently remove the seeds forming a small boat.
- Slowly bring the milk to a boil. While it is reaching a boil, melt the butter in a small saucepan. As soon as the butter has melted and is hot, add the flour. Stir and cook until the color changes to a slightly nutty brown color. At this point slowly pour the hot milk with a wooden spoon, stirring quickly until it forms a paste.
- Remove from heat. Add the Parmesan cheese, eggs, nutmeg, salt and pepper.
- Slowly pour the hot milk with a wooden spoon, stirring quickly until it forms a paste.
- Fill the zucchini and place in a baking dish greased with a little butter.
Preheat oven to 400F and let it brown in the oven for about 20 minutes until a golden crust forms.