Artichoke and Zucchini Boats in Béchamel

Ingredients

Vegetables

• 5 medium artichoke hearts (if canned, boil for 10 minutes)
• 8 medium zucchini
• 1/4 cup olive oil for brushing the zucchini and artichokes

Filling

• 500 g minced meat
• 1 onion, finely chopped
• 1 tsp mixed spices
• 1 tsp garlic and onion powder
• 1 tbsp salt (to taste)
• 1 tbsp black pepper
• 1 tsp white pepper
• 1 tbsp chicken stock powder
• 1/4 cup olive oil
• 1/4 cup parmesan

Béchamel

• 3 tbsp butter
• 3 tbsp flour
• 3 cups whole milk
• A pinch of nutmeg
• 1 tsp white pepper
• 1 tsp chicken stock powder
• 1 tbsp cream cheese

Topping

• 1/4 cup kashkaval and 1/4 cup mozzarella, mixed

Method

1. Artichokes: boil in water for 10 minutes so they soften, then brush with oil, a pinch of salt and black pepper, and air fry for 15 to 20 minutes until golden.
2. Zucchini: remove the stem end and slice a thin piece off the bottom so it sits flat, then hollow out the opposite side with a teaspoon into a boat shape. Brush with oil, salt and black pepper and air fry for 15 minutes.
3. Filling: in a hot pan add the olive oil and onion until soft, then the meat and spices, stirring until cooked. Add salt gradually to taste and the parmesan.
4. Béchamel: in a stainless pot over medium heat melt the butter with the flour, stirring until it bubbles, then add the cold milk gradually until smooth. Add the cream cheese, salt, pepper and seasoning, boil for a minute and turn off.
5. In a deep Pyrex dish spread a spoon of béchamel on the bottom, arrange the zucchini and artichokes, fill with the meat, top each with béchamel then cheese. Rest 10 minutes, then cover with parchment and foil.
6. Bake at 180°C for 20 minutes with bottom heat, then from the top until golden and the cheese melts. Serve with white basmati rice.