Vegetables in cheese sauce
Description
Perfectly pairs with tea and coffee. I often make this casserole, always using different vegetables. This time I used zucchini and tomatoes. Other times I've tried potatoes with mushrooms, eggplants, onions and carrots, and many others. Every time it turns out delicious and satisfying. The béchamel sauce complements the dish very well, giving it a casserole-like consistency rather than just baked vegetables. The baked dish is ready. Serve at the table.
Instructions
- 1
Step 1
1. I wash the zucchini and slice them into thick rounds (about 2 centimeters). I preheat the oven, place all the zucchini on the grill rack, spray them with sunflower oil, and grill on both sides until characteristic grill marks appear.
- 2
Step 2
2. I put butter into a saucepan and place it over heat, melt the butter, then add flour, whisk to combine, and sauté until golden.
- 3
Step 3
3. Pour in the milk, add nutmeg, and cook until thickened, stirring constantly with a whisk.
- 4
Step 4
4. The sauce has a consistency similar to liquid sour cream; season to taste with salt and black pepper.
- 5
Step 5
5. Grease the baking dish with sunflower oil, place the first layer of zucchini, then thickly sliced tomatoes.
- 6
Step 6
6. Pour half of the sauce, then place the remaining zucchini on top.
- 7
Step 7
7. Pour the remaining sauce over the top and sprinkle with grated cheese.
- 8
Step 8
8. Place the dish in a preheated oven at 180 degrees Celsius for 30-40 minutes, until a golden crust forms. Serve the casserole slightly cooled.