Ingredients
- FOR THE MEAT SAUCE
- 2 lbs. ground beef
- 1/2 large vidalia onion chopped
- 1.5 tsp. garlic chopped
- salt
- pepper
- FOR THE BECHAMEL
- 1/2 cup butter
- 1 cup flour
- 2 cup milk
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. nutmeg
- 3 eggs beaten
- 3/4 cup shredded romano
- FOR THE ZUCCHINI
- 6 zucchini
- olive oil
Preparation
Step 1
FOR THE MEAT SAUCE
Brown beef in large pan, add onions and cook till soft, add garlic, salt and pepper. cook for a minute longer then remove from heat
FOR THE BECHAMEL
Melt butter in pan, add flour and stir to make a roux, slowly whisk in milk, salt and pepper
Remove from heat and stir in eggs. Add cheese and mix together to melt.
FOR THE ZUCCHINI
Halve the zucchini lengthwise, scrape out the seeds with a spoon to form little meat holding canoes. Place on a roasting pan or cookie sheet.
Spoon meat mixture into zucchini boats and press in
Spoon bechamel on top of meat and spread all over to seal the meat in.
Sprinkle olive oil over each piece, then sprinkle with some additional cheese.
Bake at 350 till bechamel is golden