Provides a detailed guide for preparing a traditional zucchini béchamel casserole with enhanced flavor and nutritional value.It begins by grilling zucchini slices in olive oil and garlic instead of deep-frying, and seasoning them with a blend of dried mint and nutmeg to highlight their natural taste. The recipe also covers browning ground beef with aromatics and preparing a creamy, medium-thick béchamel sauce using milk and heavy cream.For assembly, the zucchini is layered like lasagna to prevent gaps, and the dish is briefly baked or broiled until golden. The finished casserole is a comforting, nutrient-rich meal that can be served warm for a soft, melted texture or cooled for neat, clean slices.
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