Filled Zucchini with Lemon Bechamel Sauce

Since the zucchinis are to be filled, it is advisable to buy large and as straight as possible zucchinis. That makes hollowing out much easier for you. Since I don't have a special device for hollowing out vegetables, I used an apple corer. If you halve the width of the Zuchhinis it works fine. It is important that the zucchinis are hollowed out as cleanly as possible. The ends are severed.

Finely chop half of the zucchini meat and set aside. Peel onion and chop finely. Press the garlic. Quarter the carrot lengthways and dice finely. Wash and chop herbs.

Put the zucchini, garlic, onion and carrot in a pan with 3 tablespoons of olive oil and cook for 8-10 minutes over medium heat until they caramelize slightly. Then add rice, minced meat, white wine and half of the chicken stock and simmer for another 10 minutes until no more liquid can be seen at the bottom of the pan. Then add the herbs. Season to taste with salt and pepper.

Now fill the hollowed out zucchinis with the filling as best you can. Then add the other half of the vegetable stock and 3 tablespoons of olive oil to a large saucepan. Put the stuffed zucchini in the saucepan. Bring the water to the boil briefly and then steam with the lid closed on medium to low heat for 40 minutes.

Prepare the sauce 10 minutes before the end of the cooking time. To do this, melt the butter in a small saucepan and add the flour. Roast briefly and then add the chicken broth in sips and stirring constantly (a whisk is suitable for this). When all the liquid has been incorporated, heat everything and keep stirring until the sauce thickens. Then add the lemon juice and lemon zest (this is essential for the taste!). Now add the egg yolks and the dill. Season with salt, pepper and nutmeg. Pour the sauce over the cooked zucchinis. Good Appetite!