Component
350 grams minced meat 1 kilo zucchini, sliced 1 large tomato, sliced 1 tablespoon vegetable oil 1 teaspoon salt ¼ teaspoon pepper ¼ teaspoon nutmeg ¼ teaspoon cinnamon 1 chopped onion For béchamel sauce: 1 liter milk ¼ 1 cup parmesan cheese, grated 1 package prepared bechamel powder
Preparation Method
In a large saucepan over the fire, heat water mixed with a little salt, then add the zucchini to it after boiling, for 6 minutes. Transfer the drained zucchini to an ice bath to stop cooking, then remove and drain well. In another saucepan, heat the oil, then fry the onions until soft. Add the meat and stir well, until it turns brown. Add the spices and mix well, then remove the pot from the heat. Mix the milk and béchamel powder in a separate saucepan over the heat, and cook, stirring, until it boils. Keep stirring after boiling until the consistency of the sauce. Pour a little bechamel sauce at the bottom of an oven tray, then spread half the amount of zucchini over it. Add the minced meat over the zucchini and distribute it evenly, then arrange the tomato slices on top. Evenly distribute the rest of the zucchini on top, then cover with the remaining béchamel sauce. Spread grated Parmesan cheese on top, then put the tray in the oven preheated to 200°C, for 30 minutes
Serve Method
The doctor is the best one to direct you to what to put in your mouth, so let him have the first and last word