Zucchini Bechamel Casserole

This Zucchini Bechamel Casserole is a classic Egyptian casserole recipe with just four main ingredients: zucchini, ground beef, parmesan cheese (optional), and bechamel sauce (white sauce made of flour, butter and milk). Simple, mouth-watering and healthier as the zucchini isn’t shallow fried as in the original recipe. With tender baked zucchini and a creamy sauce, this recipe will be a standout side dish or meal.

What is Bechamel sauce?

Bechamel is a basic French sauce first introduced to Egyptian cooks during the French occupation of Egypt. The Bechamel sauce is the standard white sauce which is the basis of most cheese sauces like alfredo, mac & cheese, etc. All you use is flour, butter and milk with salt, ground black pepper, and you get a thick sauce that can be altered based on your taste.

Why this recipe works?

This recipe can be made as a complete meal or can be served as a great side dish. In just 3 simple steps and less than an hour, you will have a pleasing dinner that is fresh, healthy and homemade. Zucchinis are a great seasonal dish to cook with meat and veggies, and you may also use this recipe to experiment with other ingredients.

What is in the Zucchini Bechamel Casserole?

• Medium-sized zucchinis thinly sliced. Make sure to use thick zucchinis so the slices are big.
• Cooking oil: You may use olive oil or vegetable oil.
• Parmesan cheese: Use grated parmesan cheese as toppings. You can also substitute this with swiss, mozzarella or cheddar cheese. Adding cheese to this recipe is optional.

For the bechamel sauce:

• All-purpose flour: Use the required amount of flour for the well-made creamy consistency.
• Butter or oil: Use butter or oil-based on your choice.
• Milk: Use warm milk to loosen up the butter-flour mixture.
  Ground black pepper and salt for seasoning.

For the filling:

• Minced beef: Use minced beef based on your preference and budget.
• Onion: Use minced onion, which adds a little flavour to the dish.
• Oil: Use olive oil or vegetable oil.
• Seasoning: Cinnamon, salt, pepper and cardamom.

How to make this Zucchini Bechamel Casserole?

Preparations: Slice the zucchini lengthwise.
Preheat the oven to 200C.

Roasting the zucchini:
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.

Making the filling:
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.

Making the bechamel sauce:
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.

Assembling everything:
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.

Top Tips

• 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.

Recipe Variations

• This recipe is versatile and flexible that you can experiment with the sauce, the meat and the cheese based on what you have and how you like it.
• You could use any kind of creamy sauce like the alfredo sauce or tomato-based red sauce.
• You can substitute beef with turkey or sausages.
• The cheese is optional, although you can substitute parmesan cheese with mozzarella, cheddar, swiss or a blend of two different kinds of cheese based on your preference.
• You could turn this vegetarian by substituting meat with veggies like mushroom or cauliflower. You can use any vegetable that’s in your fridge that you want to finish up.
• Instead of sliced zucchini, you can use grated zucchini.

Serving suggestions

The zucchini casserole is great as a side dish and is also great as a fantastic meal. You can serve it with:

• Oven-baked bbq chicken
• Creamy mushroom chicken
• Grilled chicken kofta
• Sweet and sour chicken
• Roasted chicken with herbs and butter

Recipe FAQs

How to keep the zucchini bechamel casserole from being watery?

Roasting the zucchinis is the best option, as mentioned in the recipe, as zucchini releases a lot of water when it is baked.
Another method is to slice your zucchinis and sprinkle salt on both sides. Place these slices on a paper towel and let them rest for 15minutes on each side. The water comes out of the zucchini and is absorbed by the paper towel. This method is time-consuming but effective.
Another easier method is to sauté the zucchini in a wok with a little olive oil or ghee on high flame.

Freezing options for Zucchini casseroles?

Cover and freeze baked casseroles. To use, remove from refrigerator 30minutes before baking.

How to store Zucchini Bechamel Casserole?

You can store it in your fridge for up to 4 days in a covered or air-tight container.

Should I salt the zucchini before baking?

No, it is not necessary to salt the zucchini before baking in this recipe.

If I add salt to get rid of the water in the zucchini, should I rinse it?

No, you only need a little salt to pull out the water. Rinsing is like adding the water you just tried to get rid of.

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