Zucchini Boats with Meat and Béchamel

Zucchini boats in a special recipe for zucchini lovers and for a different way to serve it. It seems béchamel sauce goes well with many vegetables, and zucchini is at the top of the list.

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2 servingsBack to recipeMains

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Prep checklist

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1 1/2 kilos medium zucchini400 grams ground meat2 onions, finely chopped2 tablespoons tomato paste1/4 teaspoon seven-spice1/4 teaspoon black pepper1/4 teaspoon ground cardamom1/2 teaspoon paprikaSalt, to taste2 tablespoons vegetable oil1 cup mozzarella cheese1 cup waterBéchamel sauce2 tablespoons butter3 tablespoons flour3 cups liquid milk2 tablespoons cream cheese or cheese triangles (optional)1/4 teaspoon nutmeg1/2 teaspoon seasoning (chicken bouillon flavor)A pinch of salt

To prepare the zucchini

Wash the zucchini and cut each one lengthwise to get two equal pieces.Scoop out a little of the zucchini flesh from the pieces using a spoon.In a pot over the heat, boil some water with a pinch of salt, then add the zucchini to the boiling water and blanch them until cooked, but do not overcook them so the pieces stay firm.Remove the zucchini from the water into a colander.

Step 1

First prepare the béchamel sauce... put the flour in a pot and stir for 2 minutes, then add the butter and stir for 2 more minutes.

Cooking notes

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