Ingredients for Pumpkin Sandal Recipe with Vegetables with Béchamel Sauce
- 3 zucchini
- 2 small potatoes
- 1 onion
- 1 carrot
- 6 slices of cheddar cheese
- Liquid oil
For the bechamel sauce;
- 2 spoons of butter
- 2 spoons of flour
- 2 glasses of milk
Zucchini Sandal Recipe with Bechamel Sauce and Vegetables
The pumpkins are washed, cleaned and cut in half as in the picture and the middle is carved with the help of a spoon. It is salted and kept in a bowl of hot water that we have boiled. Onions, carrots and potatoes are cut into tiny pieces and sautéed in the oil we have heated in the pan. In another pan, melt the butter for bechamel sauce, add flour before the oil burns, and fry a little. Then the milk is added little by little and mixed until it thickens. The vegetables we roasted with the prepared bechamel sauce are mixed, and salt and spices are added, and placed inside the carved zucchini. Our prepared plates are stacked on the bordeaux or baking tray. I put it in the oven heated to 180 degrees for five minutes. My zucchini was fully cooked in 40 minutes. We cover the sliced cheddar cheese on the zucchini and leave it in the oven for a minute to melt. Bon appetit 🙂 I’ve shared step-by-step pictures below.
I would be glad if those who tried it share their thoughts. It is an elegant presentation as an image.
