How many times have we found ourselves looking for different tricks and recipes to get kids to eat vegetables! If this sounds familiar and you find it difficult to get the little ones to enjoy them, today we are revealing one of our infallible secrets: bechamel sauce! With its smooth and creamy texture, it is the perfect complement to encourage even the most reluctant ones to give them a try.
That is why we want to share with you this delicious recipe for zucchini stuffed with ground chicken, covered with a homemade gluten-free bechamel sauce and topped with melted cheese. A simple, gluten-free way to introduce more vegetables into their diet!
Keep reading to discover how we make them at home and turn this recipe into a guaranteed success!
Ingredients
For the zucchini:
- 4 medium zucchini
- 400g ground chicken
- 1 onion
- 2 cloves of garlic
- Homemade tomato sauce (sugar-free)
- Extra virgin olive oil
- Salt and pepper to taste
- Gluten-free shredded cheese for gratin
For the gluten-free bechamel:
- 3 tablespoons Schär Mix Pan flour
- 750ml milk (or oat-based vegetable drink)
- 2 tablespoons butter
- Salt, pepper, and nutmeg to taste
Steps
Prepare the zucchini: Wash the zucchini and trim off the narrow ends, saving them for other recipes (like ratatouille or soup). Cut the zucchini in half lengthwise and place them on a baking tray. Make small crosswise cuts in the flesh without reaching the skin. Add a pinch of salt and a drizzle of oil. Bake for 10 minutes at 180°C (350°F) so they soften slightly. Let them cool.
Hollow out the zucchini: Once cool, carefully scoop out the pulp with a spoon and set it aside.
Prepare the filling: In a pan, heat a little olive oil. Sauté the chopped onion and garlic until golden. Add the zucchini pulp and cook for a few minutes. Add the ground chicken and season with salt and pepper to taste. Cook until the meat is almost done, then add the homemade tomato sauce and cook for a few more minutes. Set aside.
Make the gluten-free bechamel: In a saucepan, melt the butter over medium heat. Add the Schär flour and stir constantly for a minute. Pour in the milk (or vegetable drink) little by little, stirring to avoid lumps. Cook over low heat until it thickens. Add salt, pepper, and a pinch of nutmeg.
Stuff the zucchini: Place the zucchini halves in a baking dish. Fill them with the meat mixture and cover them with the bechamel sauce. Sprinkle the shredded cheese on top. We use a four-cheese blend and finish with a bit of grated parmesan; we love cheese!
Bake: Preheat the oven to 200°C (400°F). Place the dish in the oven and broil/gratinate for 10-15 minutes, or until the cheese is golden and bubbly.
Serve and enjoy: Let the zucchini rest for a few minutes before serving. You’ll be surprised how quickly they disappear from the plate!
Done! These delicious stuffed zucchini are ideal for the whole family, especially for those moments when you need a trick to get the little ones to eat vegetables.
Go ahead and try this gluten-free recipe and let us know how it goes!
Read more >>> The best gluten-free lasagna: Nonna’s recipe
