Greek-style stuffed zucchini with béchamel
Greek-style stuffed zucchini with béchamel
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Greek-style stuffed zucchini with béchamel
Υλικά
For the stuffed zucchini
- 12 medium zucchinis
- 500 g ground beef (chuck or shoulder)
- 100 ml extra virgin olive oil
- 50 ml dry white wine
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- ½ bunch fresh parsley, finely chopped (leaves only)
- 2 ripe tomatoes, grated
- 2-3 allspice berries
- 1 pinch dried oregano
- 100 g kefalotyri cheese, grated
- Salt and freshly ground black pepper
For the béchamel sauce
- 50 g butter
- 50 g all-purpose flour
- 500 ml milk
- 1 pinch ground nutmeg
- 1 egg
- 50 g kefalograviera cheese, grated
- Salt and white pepper
Εκτέλεση
Wash the zucchini, cut them in half lengthwise and lightly score the flesh with a small knife. Boil them in plenty of salted water for 3-4 minutes, until slightly tender. Drain well and, once cool enough to handle, carefully scoop out the flesh with a spoon, creating neat zucchini boats.
Finely chop the zucchini flesh that was removed, along with one of the boiled zucchini halves, and set aside for the filling.
Heat the olive oil in a large frying pan over medium-high heat. Sauté the chopped onion until softened and translucent, then add the garlic and cook for another minute.
Add the chopped zucchini and cook until most of their moisture has evaporated. Scatter the ground beef into the pan and leave it undisturbed for about 1 minute. Then stir continuously until the meat is evenly browned and crumbly.
Season with salt and freshly ground black pepper, then deglaze with the white wine. Once the alcohol has evaporated, add the grated tomatoes, parsley, allspice and oregano. Reduce the heat and simmer for about 10 minutes, until the filling has thickened and the flavours have combined. Remove from the heat.
For the béchamel sauce
Melt the butter in a saucepan over medium heat. Add the flour and whisk continuously to form a smooth roux. Gradually pour in the milk, whisking constantly until the sauce becomes smooth, creamy and free of lumps.
Season with salt, white pepper and nutmeg. Once the sauce has thickened, stir in the grated kefalograviera until fully melted. Remove the saucepan from the heat and allow the béchamel to cool slightly before whisking in the egg until fully incorporated.
Arrange the zucchini boats in a lightly greased baking dish. Season the inside with salt and pepper, drizzle with a little olive oil and sprinkle with a small amount of grated kefalotyri.
Fill each zucchini evenly with the meat mixture, pressing it down gently. Spoon the béchamel over the filling and finish with the remaining grated kefalotyri.
Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until the top is beautifully golden.
Allow the dish to rest for a few minutes before serving. Serve warm, spooning over some of the delicious juices from the baking dish.
Do not overcook the zucchini during boiling, as they will continue cooking in the oven. This will help them keep their shape while remaining tender and perfectly cooked.
