Zucchini stuffed with bechamel

Zucchini, like eggplants, cover numerous recipes when it comes to stuffing them. They can be made to each person's taste. In our case, we have put vegetables and a little beef. All finished with a soft bechamel and gratin with baked cheese.

• 2 zucchini
• 1 leek (white part)
• 1 carrot
• 150 g minced beef
• 5 c/s of fried tomato
• Grated cheese
• Bread crumbs
• Béchamel (40 g butter, 40 g flour, 1 liter of milk)
• Parsley
• Oil

1. Wash and cut the zucchini into 3 or 4 cube-shaped pieces. Empty the meat from inside the bucket without reaching the skin. Reserve the meat and boil the zucchini cubes for 3 minutes. Remove and let cool.

2. Meanwhile, chop the white part of the leek, the carrot and the meat of the zucchini that we had reserved. Sauté everything over low heat in the 24 cm Titan frying pan .
3. Next add the minced beef, mint and a few tablespoons of fried tomato. Continue stirring.
4. Fill the cubes with the sofrito until a little more than half full.

5. Make a light bechamel with 40 g of butter, 40 g of flour, and about a liter of milk in the same 24 cm Titan Frying Pan.

6. Complete the cubes with bechamel and top with cheese and breadcrumbs. Bake for 10 minutes at 180° until the cheese melts.

7. To serve, put a base of bechamel, the zucchini cubes and a drizzle of olive oil and chopped parsley.