Zucchini Gratin

Ingredients

• 1 kg zucchini (adjust to number of servings)
• 200 g finely minced meat (ground beef)
• 1 large onion
• 2 cups milk
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Salt
• A small pinch white pepper
• A small pinch seven-spice (baharat)
• A small pinch cinnamon
• 1 cup grated mozzarella

Method

1. Wash the zucchini and trim the stems, then blanch them for 5 to 7 minutes only — do not overcook.
   Timers: 7 min
2. Immediately transfer them from the boiling water to cold water for 1 minute.
   Timers: 1 min
3. After 1 minute in cold water, remove and cut each zucchini lengthwise in half.
   Timers: 1 min
4. Using a spoon, scoop out some of the center flesh from each half and arrange the halves in a baking dish lightly oiled or lined with parchment paper.
5. In a frying pan, sauté the finely chopped onion with the minced meat and add the spices (cinnamon and seven-spice). Continue stirring until the filling is fully cooked.
6. In a saucepan, combine 2 cups of milk with a light pinch of salt and a pinch of white pepper. Heat over medium while stirring.
7. In a second small saucepan, melt the butter and add the flour, stirring so the flour absorbs all the butter to form a roux. Then add this mixture to the milk while whisking quickly and bring to a simmer until the béchamel sauce thickens.
8. Once the béchamel is ready, fill the zucchini halves with the meat mixture, spoon a little béchamel over each, and sprinkle the grated mozzarella on top.
9. Turn on the oven's top heat (broiler) and brown the zucchini gratin for about 10 minutes, watching closely.
   Timers: 10 min
10. Let it rest a few minutes, then serve.
11. This easy and delicious zucchini gratin recipe is shared by a friend and cook on Shou Tabkhin Today
12. تريز قادري ابو حنا
13. Click the name to visit her profile on our site
14. For more of Terez's recipes see Pasta with shrimp and béchamel