Ingredients
Zucchini1 kilogram
Salt0.5 cup
Ground beef0.5 kilogram- 1 medium onion, grated1 piece
- Salt1 teaspoon
Mixed Spices0.5 teaspoon
Vegetable Oil2 tablespoons
Butter3 tablespoons
Flour3 tablespoons- Warm liquid milk3 cups
- Salt1 pinch
Pepper1 pinch
Nutmeg1 pinch
Steps
- 1
To prepare the zucchini, cut the zucchini into thin round slices, then sprinkle salt over them and let them sit to release their water and wilt. Rinse thoroughly with water, drain well in a strainer, and dry.
30 minRequired Tools:
Strainer - 2
To prepare the minced meat, heat oil in a frying pan, then add the onion and sauté without changing its color. Add the meat and stir until it changes color; do not add salt until it is cooked to prevent the meat from drying out and clumping. Add black pepper and spices and stir. When the meat is cooked, add salt and remove from heat.
20 minRequired Tools:
Frying Pan - 3
To prepare the béchamel, in a dry bowl, melt the butter over medium heat to prevent burning. Add the flour and stir until the flour absorbs the butter and is lightly toasted, so the taste of the flour does not dominate the béchamel without changing its color.
10 minRequired Tools:
Mixing Bowl - 4
Gradually add the warm milk while quickly whisking to smooth the mixture. Add a pinch of salt, pepper, and nutmeg while continuously stirring with the whisk.
10 minRequired Tools:🍳Whisk - 5
When the mixture begins to boil, it will thicken, but do not let it become too thick or too thin, then remove it from heat.
5 min - 6
In a baking dish, place a layer of béchamel at the bottom, then a layer of zucchini, some béchamel on top, then the meat, more béchamel on top, then zucchini, and finally the remaining béchamel.
10 minRequired Tools:🍳Baking Dish - 7
Place the dish in the oven for 20 to 30 minutes until cooked and browned on top.
30 min
Nutrition Facts
Zucchiniper 100gSaltper 100gGround beefper 100gSaltper 100gMixed Spicesper 100gVegetable Oilper 100gButterper 100gFlourper 100gSaltper 100gPepperper 100gNutmegper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.