Zucchini with Béchamel

45 min 4 servings

1 KG zucchini, sliced horizontally 

1 yellow onion, sliced

50g of Lurpak Unsalted Butter

500g lean ground beef

1/2 teaspoon salt

1/4 teaspoon pepper

For the Béchamel:

100g of Lurpak

Unsalted Butter

6 tablespoons flour

4 cups warm milk

1/2 teaspoon salt

1/2 teaspoon pepper

Zucchini with Béchamel


Preheat Oven to 175C


  1. In a large sauté pan, melt butter over a medium high heat. 
Add flour a little bit at a time and stir constantly to avoid lumping. Once the flour and butter is a creamy, smooth mixture, slowly add warm milk while still stirring then bring mixture to a boil.
  2. Reduce heat to low and allow to simmer and keep stirring every few minutes until ready to use. If mixture sits too long, it will thicken. Simply add 1/4 cup of warm milk to thin out.

Prepare Zucchini and Beef

  1. In a pan, heat the butter on medium then add zucchini slices and allow them to sauté until softened, then add salt and pepper.

  2. While zucchini is sautéing, prepare another pan to brown the ground beef. Drain any fat from the beef.

Making Layers

  1. In a 9x12 dish, make a thin layer of zucchini, followed by ground beef. Continue repeating layers until you are out of zucchini and ground beef.
  2. Slowly pour the béchamel sauce on top of last layer. 

Bake for 30 minutes, uncovered at 175C degrees.

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