A vegetarian and nutritious recipe to impress the whole family at mealtime.
Ingredients:
– 1 kilogram of broccoli
– 2 zucchinis
– A pinch of ground nutmeg
– A pinch of salt
– A pinch of ground black pepper
– ½ onion
– A splash of olive oil
– 200 milliliters of skimmed milk or plant-based milk
– 2 tablespoons of grated cheese
– 1 tablespoon of rice (optional)
Instructions:
1. **Gather all the ingredients** for the broccoli gratin with zucchini bechamel. Remember that for a vegan version, you should choose plant-based milk and vegan cheese.
2. In the first place, **sauté the chopped onion** in a pot with a little oil and let it brown for 3 minutes.
3. **Peel and cut the zucchinis** into small square pieces and add them to the sauté. Season with salt and pepper and let it cook for 7 minutes.
4. Meanwhile, **cook the broccoli** in plenty of boiling water with a pinch of salt. Let it cook for 9 minutes, drain, and set aside.
5. To make the zucchini bechamel that will accompany the broccoli, **add the milk** or plant-based drink to the sauté, add a little nutmeg and a tablespoon of rice (optional). Let it cook for approximately 15-20 minutes.
6. **Blend the light zucchini bechamel** with a blender and heat it again until it has a thick texture. If it becomes too thick, you can add more milk or even vegetable broth.
7. Place the broccoli in an ovenproof dish, season with salt and pepper, and cover with the zucchini bechamel and grated cheese. **Bake for gratin** until golden.
This dish of **broccoli gratin with zucchini bechamel** is ideal for dinner or also a perfect side dish for any meat, fish, or vegetarian burger.
You can try other options like baked broccoli with egg or baked broccoli with bechamel and ham.
Source: [Recetas Gratis](https://www.recetasgratis.net/receta-de-brocoli-gratinado-con-bechamel-de-calabacin-64671.html)