Zucchini stuffed with bechamel sauce

2_05214 ZUCCHINI STUFFED with BECHAMEL SAUCE INGREDIENTS for 6 PERSONS 400 g of béchamel sauce ready, 2 tablespoons chopped onion 2 tablespoons frozen, chopped parsley, a kg of frozen Zucchini possibly roundabouts, 50 g butter, 2 tablespoons of butter to the Pan, 30 g, 20 g amaretti macaroons 2 egg yolks, mignon, 50 of grated Grana Padano cheese, 2 sprigs of parsley, a grated nutmeg 3 tablespoons coarse salt, fine salt, pepper.

Bring to a boil 4 l of water in a saucepan and add salt with coarse salt.

Wash the zucchini, tuffatele in boiling water and boil 5 minutes after resumption of the boil.

Drain and let them cool.

Remove each courgette a cap with a knife, on the side of the petiole.

Scavatele with the tip of the knife, drawing the flesh (lasciatene about a cm attached to the peel).

Squeeze the pulp made with his hands.

Chop finely with the Crescent along with the covers.

In a pan Sauté a minute frozen onion with 3 tablespoons butter.

Add the zucchini pulp, frozen parsley and saute 3 minutes to open flame, stirring often with a wooden spoon.

Let cool and add bechamel sauce, egg yolks, Parmesan, salt, pepper and nutmeg.

Add the amaretti coarsely.

Stuffed Zucchini and Cook: distribute your stuffed in zucchinis dug.

Grease a baking pan with 2 tablespoons butter and line the vegetables with the filling up.

Spread on filling the remaining butter to tassels.

Spolverizzatelo with the leftover Grain and pour a few tablespoons of hot water on the bottom of the pan.

Bake 20 minutes at 190ø.

Then raise the oven temperature to 220° and continue baking 10 minutes until the filling is golden.

When cooked, let cool and roundtrip Zucchini on a serving dish.

Guarnitele, leaning on a macaroon filling mignon and a sprig of parsley.

Serve warm or cold.