Preparations: Slice the zucchini lengthwise. Preheat the oven to 200C.
Add the zucchini slices to a baking sheet, drizzle with oil (both sides), then bake in the oven at 200C for 10-15 minute. Flip the zucchini on the other side and bake for 10 minutes more or until it becomes soft.
In a skillet or small pot, heat the oil and add the minced beef, onion and season with salt, pepper, cardamom, and Cinnamon. Saute for 10-15 minutes or until the meat is well done.
In a small pot, heat the butter until melted, then add the flour and mix; keep cooking for 5 minutes, then add the milk slowly (one cup a time), whisk, then cook for more 7-10 minutes on medium heat until the mixture thickens. Remove from the heat and set aside.
In a 20x30 cm casserole, add a thin layer of the bechamel sauce and top it with a layer of zucchini slices. Now add a layer of the minced beef and top it with another layer of zucchini. Then, pour the bechamel sauce over the top and sprinkle the parmesan cheese.
Bake the zucchini casserole for 45 minutes or until it has a golden-brown colour.
As you add the roux (flour + butter), whisk quickly and make sure you add milk gradually as you whisk till the sauce thickens.
You can substitute beef with ground turkey or chicken.
This recipe has a lot of zucchini as it’s the main ingredient. But if you are concerned about the carbs, you can cut them down.
Spice your beef by adding some extra red peppers.
Serve the cooked Zucchini Bechamel Casserole warm.