Zucchini bechamel

Category: Vegetable and fruit dishes
Zucchini bechamel

Ingredients

Zucchini 1.5 pcs (320g)
Bulb onions 1 PC.
Milk 200 ml
Vegetable oil 2 tbsp. l.
Salt, pepper, nutmeg taste

Cooking method

  • I warn you right away, this is not a real bechamel, but a marrow!
  • Finely chop the onion and fry in vegetable oil until transparent. While the onion is fried, wash the zucchini, remove the top peel, no matter how soft it is.
  • If you leave it, then at the end of cooking the sauce will turn out more green (this in itself is not bad, but not every time).

  • Cut the zucchini into cubes, add to the skillet with onions, which will have reached the desired condition by that time, stir, cover the skillet with a lid and leave the zucchini to cook for 10 minutes over medium heat. Make sure that the zucchini does not burn.
  • After 10 minutes add milk, salt, pepper, nutmeg. Wait until the entire contents of the pan begins to boil. Cover the pan with a lid and simmer over low heat for another 15 minutes.
  • Allow the finished mass to cool slightly and then use a blender to grind everything to a creamy state, taste the béchamel, add salt and pepper if necessary.
  • Zucchini bechamel
  • This bechamel can be used with classic lasagne or cannellone.
  • You can use coconut milk or soy milk.

The dish is designed for

about 0.5 l

Note

I had one zucchini, and not the smallest one. In a purified form, it turned out to be 320 g. Everything else is according to the recipe. First, she put it out on low heat until tender, then increased the fire and boiled it to evaporate excess moisture.
Very tasty! Really similar in taste to béchamel (just a little bit with sweetmeat), and will completely replace it in cases where the sauce is needed for serving.
And if you add a spoonful of ready-made mustard, you get an excellent "mayonnaise" for dressing salads like Olivier or for puff.

a source
🔗

k-prigоtоvit-beshamel-iz-kabachka # more-4139


Here's another option:

Zucchini curry sauce (Premier)

Zucchini bechamel

MariS
Thanks for the many variations, Olya! Almost overseas caviar!
j @ ne
Olga! Wonderful dietary "mayonnaise", I would not have thought of it, thanks!
And you can also use crackers.
Premier
Quote: MariS

Almost overseas caviar!
Yeah, French ... France is overseas?
Quote: j @ ne

Olga! Wonderful dietary "mayonnaise", I would not have thought of it, thanks!
And you can also have crackers.
Girls, as soon as I don't eat, I put it on a spoon, on black bread, and on a leaf of lettuce.
In short, I don't have time to bring the dish, it ends on the way!
You can also bake with this sauce. At first I was afraid, I thought that it would suddenly float or something else ..
But no, the sauce behaves just fine, the only thing is that it does not brown.
I put a picture of baked fish in the version with curry.
By the way, tomato can also be added as an option.
j @ ne
And to brown, you can sprinkle cheese on top ...
Premier
The crust will turn out. Then it's better to mix the yolk into the sauce.
Joy
Wow, another delicious sauce Thank you Olya
MariS
Quote: MariS
caviar "overseas"!

This is a phrase from the movie "Ivan Vasilyevich is changing his profession"
kolobok123
Interesting!
Tumanchik
Olya amazed! Such usefulness in such a favorite sauce! I will definitely add finely chopped chicken fillet to my bookmarks and dislike it with macaroshka! idea! Thank you dear! Pleased!
Premier
Yes, it is very suitable for macaros.
Also great for making lasagna.
Albina
Great recipe as an alternative to mayonnaise Bookmark so far, since there is no zucchini.
Constant
Thanks for the recipe, the season of zucchini is coming soon, very handy) While blooming)
Premier
Well, I was just planning to make all the bookmarks for the season!
Rada-dms
Olya, thanks for the sauce, it will be very useful to me! Both in winter and summer!
vedmacck
Wow! Zucchini - base for sauce
Bookmark, bookmark. I have nothing against green either.
Tumanchik
I have remembered!!!!!! this is baby food zucchini with milk !!!! awesome delicious! it really reminds me of bechamel. and the taste is so nutty and milky. terribly delicious!

and if you take baked milk?

vedmacck
I don't know such nutrition
Whose firm?
Premier
Quote: Tumanchik
baby food zucchini with milk!
If from "Grandma's basket" then I confirm, very tasty. But it tastes a bit like condensed milk. And our bechamel is one to one like a real bechamel.
BlackHairedGirl
Olya, thanks for the interesting recipe! And he will go to the post, on soy milk. Healthy and original
Premier
Tatiana to your health! It's nice that I helped find something useful.
Waist
Premier, Olya, thanks for the recipe! It was delicious for us

I had a zucchini zucchini, one, and I did not peel it. The sauce naturally turned out to be green speckled, but this does not bother me
An incident occurred during the preparation process, the milk curdled. I think this milk was not entirely fresh, although it was bought yesterday. They respected the technology, it seems that the vegetable juice should not have curdled Or maybe there is another reason?
Of course, I whipped it with a blender and served it, but I don't really welcome this, I just don't like these "freaks" of dairy products

And if you add mushrooms there, as an option, along with zucchini?

Skazka_Ru
on the eve of zucchini season this is really a recipe in the subject !!! especially for us - we've completely abandoned mayonnaise (damn health is not to hell ((((
Premier
Waist, I will reveal a little secret. When I did this bechamel for the first time, my milk also curled slightly. The milk tasted normal, but not the first day. When I made the curry sauce, the milk was fresh and nothing like that happened to it. I don't see anything wrong with curdling the milk, well, it turned out to be curd, which is bad. It did not affect the taste (no acid was felt), it broke into a homogeneous mass with a blender, so I see no reason for frustration.

Now, if it got moldy or rancid ... Then, of course, just pour it out.


And about mushrooms - of course, and not only mushrooms ... Anything can be added to bechamel.
Waist
Premier, Olya, about clotting - I've had it since childhood ... probably haven't grown up yet

PS: I wanted to write how I did and forgot

I finely grated the onion in a Berner vegetable cutter, and then the zucchini as well. For lack of space on the stove, I prepared 2 more dishes, I cooked everything in a small saucepan with a thick bottom. And it turned out well, only I often interfered at the beginning, so that it did not burn and stick
Premier
Well, you see, everything turned out well. And it's not difficult at all. I would even say quite simply!
Summer
Olya, thanks for the recipe, I cooked it yesterday, in! Delicious! I also curdled milk, but that's okay, at the end I added a couple of tablespoons of dry cream, it turned out great. I am glad for this recipe also because my eldest daughter does not like the taste of flour in sauces, so this is a great solution for us. Made lasagna with this sauce, very soulful, sooooo!
j @ ne
My zucchini just got sad. I cooked in little Redmond on the Steam program, 40 minutes given was enough for the whole process, mixed a couple of times. When I added salt and pepper, I sprinkled about a tablespoon of dry, powdered mushrooms. I liked the result very much! I plan to go to buckwheat.
Olga, thank you for the easy recipe with excellent taste!
Premier
Oh, girls, I am so glad that everyone likes the sauce, everyone prepares it and everyone succeeds.
CurlySue
Premier, thanks for the recipe!
It's just the season of zucchini ... There are already 10 pieces in the fridge, I collected it yesterday and today,
I'm already making omelets with him, and stews, and whatever I do ... but he is still faster than me
we are already distributing to friends ...
And here is a new recipe.I will definitely try, on Thursday they bring us fresh homemade milk. So I'll do it!
Premier
Success, Elena! I think you will not be disappointed!
Elenochka Nikolaevna
Premier, Olya, amazing sauce. I really like to cook it Zucchini bechamel
Ljna
what a good sauce! there is a restless zucchini, you need to stir up the sauce
Premier
Quote: Elena Nikolaevna
amazing sauce.
And what is characteristic, from year to year it does not get worse!

I love him too.
Bulka
Premier, Premier, Olya, hello! I was very interested in your sauce))) but the question is - can you use frozen zucchini? Otherwise, I froze them, but I don't like fried them, they are rubbery and take on a lot of fat ((Maybe they will go for this sauce.
Premier
I see no reason why not try.
You just need to take into account that they give off moisture in a different way, so keep an eye on the process.

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