Zucchini with Bechamel Sauce
6 servings
45 minutes
Zucchini with béchamel sauce is a refined dish of French cuisine where simplicity harmoniously blends with sophistication. The history of béchamel sauce dates back to the time of Louis XIV when it became the basis for many classic recipes. In this dish, tender slices of zucchini are first lightly boiled and then soaked in a velvety sauce made from milk, butter, and flour. Grated cheese baked to a golden color adds a rich flavor with subtle creamy and nutty notes. Béchamel makes the zucchini tender and juicy, turning them into a worthy table decoration. This dish is perfect as a light appetizer on its own or as a side to fish or meat, enhancing their taste with the softness and refinement of French gastronomy.
1
Peel the zucchini and slice it thinly. Place them in a pot, cover with water, and add a pinch of salt. Bring to a boil and then drain immediately. Transfer the slices to a baking dish.
- Courgette: 2 kg
- Salt: to taste
2
Make béchamel sauce: melt butter in a saucepan with sunflower oil, mix in flour and cook, stirring for 2 minutes. Slowly pour in milk, stirring constantly, and cook the sauce for another 10 minutes.
- Butter: 25 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 500 ml
3
Pour the sauce over the zucchini and sprinkle everything with grated cheese. Bake at 200 degrees for 10-15 minutes until the cheese melts and turns golden. Serve immediately in the same dish.
