Zucchini with Béchamel Sauce

Ingredients

• Zucchini¾ kg
• broth or water1 cup
• medium onion, grated1 medium onion
• Egg1 egg
• bechamel sauce (see following recipe)2 cups
• Breadcrumbs1 tbsp
• Oil or gheeas needed
• Salt and pepperto taste

Allergens (inferred from ingredient names): cereals_gluten, eggs, milk

Nutrition per serving (modelled estimate, not measured): kcal 220, protein 10, fat 13, carbs 16, fiber 2, sugar 10

Original steps

1. Peel the zucchini and cut into wide slices.
2. Grate the onion and rub it with salt and pepper.
3. Sauté the zucchini with the onion in ghee or oil until the pieces hold together.
4. Add a little water or broth as needed, cover the pot, and cook over low heat until tender.
5. Lightly grease a Pyrex dish or baking tray with oil, arrange the zucchini in it, and mix with half of the bechamel sauce.
6. Whisk the egg into the remaining half of the bechamel sauce, pour it over the dish, and sprinkle the top with fine breadcrumbs and a knob of butter.
7. Bake in a medium oven until cooked through and the top is golden brown.