A simple supper time treat
A baked casserole of courgette, tomatoes, and minced beef under a lush layer of béchamel sauce
Cut courgette lengthwise and smother with a little olive oil.
Season courgette with salt and black pepper.
Heat a heavy-based grill pan and grill the courgette for 2-3 minutes on each side.
Remove from the pan and set aside to drain on kitchen paper.
In another pan, heat 1 tbsp of oil and fry chopped onion until soft and starting to colour.
Add minced garlic and cook for further 2 minutes.
Add mince beef to the pan and cook until nicely browned.
Add chopped stewed tomatoes and cook for about 20 minutes.
Next, to make the béchamel sauce,
melt butter in a large saucepan and stir in the flour.
Cook for a few seconds, then gradually stir in milk.
Add parmesan and simmer the sauce gently for 4-5 minutes, stirring regularly.
Season to taste with salt and ground black pepper.
cover the base of the casserole dish with courgette,
fllowed by the mince meat and béchamel sauce,
finishing with a sprinkling of parmesan.
Bake in 180C oven for about 30 minutes