Zucchini Bechamel Bake

My grandmother used to make Zucchini Bechamel Bake when I used to be younger (used to call it – Gratin) and I used to hate it! But growing up, I started loving it and decided to make it. This is one of the easiest Bechamel Bake Recipes out there 🙂

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves4-6 people


  • 1 kg Zucchini
  • 500 g minced beef
  • 1 large Onion, chopped finely
  • 2 Garlic Cloves, chopped finely
  • 60 g Pine Nuts
  • 250 g Mushrooms
  • 1/2 cup Flour
  • 2 1/2 cups Milk
  • 75 g Butter
  • 1 teaspoon Nutmeg
  • Salt & Pepper
  • Olive Oil
  • 200 g shredded Emmental
  • 450 g shredded Mozzarella



  1. Preheat oven to 180 C
  2. Chop Zucchini into circles (not too thin, not too thick), mushrooms into 4 pieces each and  & garlic & onion finely
  3. Season Zucchini with salt.
  4.  In a pan, heat some olive oil and fry zucchini until golden on each side. Set aside.
  5. Using the same pan fry chopped onion until golden. Add garlic,minced meat, salt & pepper and mix until the meat is brown. Set aside.
  6. Using the same pan, fry mushrooms. Set aside.
  7. Toast the pine nuts and set aside.
  8. To make the Bechamel, melt butter then add flour. Stir until the mixture is homogenous.
  9. Add Milk & Nutmeg. Bring to boil while stirring. Add mushrooms and leave on low heat for 1 minute.
  10. Start layering: Bechamel, Zucchini,Meat Mix, Mozzarella, Emmental.Repeat & finish with a layer of cheese.
  11. Bake for 20 minutes or until upper cheese layer is golden. Enjoy this amazing Zucchini Bechamel Bake!

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