- 4 zucchini
- 4 onions
- 2 eggs
- 200 g ham
- 200 g soft cheese
- 4 garlic cloves
- olive oil
- 4 tbsp flour
- 4 glasses of milk
Heat salted water in a saucepan. When it starts to boil, add the zucchini and let them cook for 15 minutes to soften.
Then strain and cut them in half to make two small boats.
When they are cold, take out the zucchini pulp with a spoon. Remove the seeds.
Finally chop the zucchini pulp and the onions and fry it lightly in a pan with olive oil.
Add two tablespoons of flour and stir it until toasted.
Pour the milk slowly, stirring constantly, until it forms a béchamel sauce.
Add cheese, ham, parsley and boiled egg. Mix everything, taste it and add salt if required.
When the béchamel sauce is ready (not too soft nor too thick) filled the small boats. Sprinkle over grated Parmesan and brown it in the oven.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment.