5 Hrs
Source:
أنا حوا
Zucchini Béchamel Bake
The zucchini béchamel casserole is made with half a kilo of zucchini and 250 grams of ground meat, cooked with onion, oil, salt, pepper, and a pinch of cinnamon. Arrange the zucchini slices in layers around the meat filling, then cover with a béchamel sauce made from two cups of milk, flour, and butter, and add mozzarella cheese. Bake at 180°C until the zucchini is tender and the top is golden brown. Let it rest briefly to set before serving. It can be enjoyed with green salad or yogurt salad.
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