Zucchini – minced meat – boats with potato – zucchini – fritters and béchamel sauce

Ingredients for 4 servings:

• 1 kg zucchini
• 250 g minced meat
• 2 onions
• 1 garlic clove(s)
• 2 eggs
• 200 g grated cheese (medium-aged Gouda, mozzarella, etc.)
• 100 g flour
• 300 g potatoes
• 1 packet of béchamel sauce
• salt and pepper
• Parsley

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Wash the zucchini and halve lengthwise. Hollow out the flesh with a small spoon. Sprinkle the zucchini with a little salt and let it sit for 2 hours. Set the scraped zucchini flesh aside. Brown the minced meat and season with salt and pepper. Then fry the garlic and onions. Mix the minced meat with an egg, a little parsley, and half of the cheese. Spread among the zucchini boats and sprinkle with the remaining cheese. Bake at 200 degrees Celsius for about 20 minutes. In the meantime, grate the potatoes. Add the remaining zucchini flesh. Mix the mixture with the flour, the second egg, and salt. Form the dough into small patties. Heat a non-stick pan with a little oil and fry the patties on both sides until crispy and brown. Quickly heat the béchamel sauce. Serve the baked zucchini boats with the patties and the béchamel sauce.