Ingredients:
- 2 pounds zucchini peeled and cut into 1 inch thick slices
- 1 pound ground beef
- 1 can chopped tomatoes
- 1 can tomato paste
- 1 cup water
- 2 tbs. butter
- salt and pepper to taste
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 2 cups plain milk
- 1 egg, slightly beaten
- salt and pepper to taste
- Melt the butter in a skillet then add the ground beef. Cook until browned.
- Stir in the tomatoes, tomato sauce, water, salt and pepper. Bring to a simmer, then lower the heat and cook for 15 min.
- Get a 12 x 8 baking dish and arrange the zucchini slices. Pour the ground beef mix on top. Season with salt and pepper.
- Cover the baking dish with aluminum foil and bake at 300 F for 20 min.
- Meanwhile prepare the bechamel sauce while the zucchini is cooked.
- To prepare the bechamel sauce, melt the butter in a pot.
- Sprinkle the flour and stir very fast by using a whisk. Let it cook with the butter for 1 min.
- Gradually pour the milk while whisking very fast in order to make a smooth sauce with no lumps
- Reduce the heat to low and continue stirring until the sauce thickens
- Season with salt and pepper and remove from heat.
- Now pour in the egg and whisk very quickly
- Pour the bechamel sauce on top of the zucchini and then place the baking dish again in the oven for 20 min. or until the top looks slightly brown.
- When done remove from the oven and leave aside for 15 min. to settle down.
