Zucchini Boats with Béchamel

Ingredients

Zucchini and meat

• Zucchini, halved, grilled or boiled
• 250 g finely minced meat
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 3 tomatoes, blended
• 2 tbsp tomato paste
• Salt
• Black pepper
• A pinch each of cardamom, cinnamon, cloves and nutmeg
• 1 tbsp chicken stock powder
• 25 g butter or 1/4 cup vegetable oil
• Parsley

Béchamel

• 2 cups milk
• 1 tbsp flour
• 1/4 cup grated cheddar
• 2 tbsp butter
• Salt
• A pinch of nutmeg
• 1 stock cube
• Black pepper
• Cream

Method

1. Heat the butter and oil, soften the onion slightly, then add the meat, spices, garlic, tomatoes and tomato paste. Let it reduce well until cooked, then add the parsley.
2. Béchamel: stir the butter and flour together, add the milk gradually until thick, then salt, pepper and a pinch of nutmeg, then the cheese, stirring continuously. Add the cream, let it boil once and turn off the heat.
3. Scoop out a little of the zucchini flesh, arrange in a baking dish, fill each with the meat mixture, top with béchamel and cheese, and bake until the cheese melts.