Zucchini with Bechamel Recipe

Ratings
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 1 9x12 dish (serves 9-12)
Nutritional Guidelines (per serving)
250 Calories
16g Fat
13g Carbs
15g Protein
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Nutrition Facts
Servings: 1 9x12 dish (serves 9-12)
Amount per serving
Calories 250
% Daily Value*
Total Fat 16g 20%
Saturated Fat 6g 32%
Cholesterol 52mg 17%
Sodium 191mg 8%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Protein 15g
Calcium 131mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Zucchini bechamel is a classic Egyptian dish that is absolutely fabulous! It is called koosa bil bechamel in Arabic and is made with zucchini, beef, and bechamel. It is very similar to another famous Egyptian favorite, macaroni bechamel.

Ingredients

  • 2 lbs. zucchini, sliced
  • 1 yellow onion, sliced
  • 3 tablespoons olive oil
  • 1 lb. lean ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • For the Bechamel:
  • 1/2 butter
  • 6 tablespoons flour
  • 4 cups warm milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Steps to Make It

Prepare the Bechamel

This sauce will top the layers of ground beef and sauteed zucchini. In a large, deep, saute pan, melt butter over a medium high heat. Add flour, a little bit at a time. Stir constantly to avoid lumping. Stirring quickly and vigorously is very important! Once flour and butter is a creamy, smooth mixture, slowly add warm milk. Keep stirring to avoid clumping. Bring mixture to a boil. You have to bring it to a boil because this is what will thicken your sauce. It may take several minutes over a medium high heat and constant stirring. Allow to boil for one minute. Reduce heat to low and allow to simmer. If you are adding cheese to the sauce, now would be the time to do so. Stir constantly until the cheese is melted. Cover and keep on low, stirring every few minutes until ready to use. If mixture sits too long, it will thicken. Simply add 1/4 cup of warm milk to thin out.

Prepare Zucchini and Beef

In a pan, heat 3 tablespoons of olive oil to a medium heat. Add zucchini slices and allow them to saute until they soften. Add salt and pepper.

While zucchini is sauteing, prepare another pan to brown and chop your ground beef. Brown ground beef until no longer pink and drain any fat.

Make Layers

In a 9x12 dish, make a thin layer of zucchini, followed by ground beef. Continue repeating layers until you are out of zucchini and ground beef.

The final layer will be bechamel sauce. Slowly pour on top of last layer. Bake for 30 minutes, uncovered at 350 degrees.