How to use leftover bechamel sauce, simple with raw vegetables and naturally in the oven. Let’s avoid the simple and usual baked pasta, which is delicious, but we also want to change and simplify. Raw zucchinis are a good alternative with speed and simplicity. Here’s how I prepare the bechamel: in the saucepan, I put the butter and the flour and meanwhile on the stove, I start stirring and gradually add the lukewarm milk, I continue stirring to avoid lumps. Always with the whisk, I stir energetically until the bechamel is complete, I add the salt and a generous amount of freshly ground nutmeg.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 260.70 (Kcal)
- Carbohydrates 18.87 (g) of which sugars 3.88 (g)
- Proteins 14.21 (g)
- Fat 15.75 (g) of which saturated 10.06 (g)of which unsaturated 5.43 (g)
- Fibers 3.60 (g)
- Sodium 1,071.91 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup bechamel sauce
- 2 Zucchinis
- 1 teaspoon salt
- 2 tablespoons grated Parmesan cheese
Tools
- Mandoline
- Earthenware Pan
- Spoon (I use wooden)
Preparation
The zucchinis during this period are so tender that you don’t need to peel them, slice them with the mandoline, salt them and toss them well directly in an earthenware pan.
With a wooden spoon, spread the bechamel over the zucchinis.
Mix the bechamel over the thinly sliced raw zucchinis.
If necessary, you can add a couple of tablespoons of milk to make the bechamel more fluid.
Bake with a sprinkle of Parmesan for 15 minutes at 375°F
Here’s how to use leftover bechamel sauce.
How to Use Leftover Bechamel Sauce
There are so many ways to use bechamel that you might have leftover from making an artichoke and pumpkin lasagna for example. We are always talking about vegetables,
okay with fennel, good with cardoons, but we don’t always have them available at home when we have the bechamel! So let’s organize with what we have at home. Zucchinis are fine, especially during this period, they are so tender that you don’t need to boil them first.
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