INGREDIENTS PER 4 PEOPLE
Zucchini, 21 oz
Butter, 1.7 oz
Milk, 4.2 fl oz
Grated Parmigiano Reggiano, 1,4 oz
Nutmeg, a pinch
Extra virgin olive oil, 1 tablespoon
In a nonstick saucepan, heat the butter until melted, add the flour and then the milk.
Cook on medium heat for 5-6min, stirring until the besciamella gets thicker.
Remove the sauce from heat and season with Parmigiano Reggiano and a pinch of nutmeg.
In a pan add the extra vergine olive oil, the sliced zucchini and cook, covered, for 10 minutes.
Pour the cooked zucchini into a baking dish and cover them with besciamella.
Bake for 20 minutes at 392°F, turning the oven on ventilated mode.
Take out of the oven, divide into portions and eat hot.