Lately everyone wants to be in shape and eat in a healthy way, and it is very common to look for alternatives to traditional preparations but that are healthier and contain much less calories than the original elaborations such as a light bechamel that we can use for lasagna, Canelones, croquettes or to gratin other foods. Thats why this time in recipes we are going to teach you to make a scholars To make a diet bechamel but I assure you that the taste is exquisite. To get the texture of this Light zucchini bechamel, it resembles as much as possible to the traditional sauce I have added a handful of rice, so the starch of the grains will help that thickens quickly and has a similar consistency, although it would also serve if we added potato or cornstarch, but as we want to make a Light Bechamel sauce T with few calories, it is better not to include any starchy starch. I hope you try it and see how delicious it is!
| 🚻 4 Diners | 🕘 30m | 🍵 Shaping | 🤯 Diverse |
| Ingredients to make light zucchini bechamel: |
| 2 medium zucchini 1 onion 250 milliliters of skim or vegetable milk 1 tablespoon of extra virgin olive oil ½ tablespoon rice soup (optional) 1 pinch of nutmeg 1 pinch of salt 1 pinch of black pepper 1 garlic clove (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make light zucchini bechamel:
1. To prepare this light zucchini bechamel, we will start peeling and chop the onion and garlic clutch (if we have chosen to put it) while the tablespoon of oil is heated in a pan. Once hot, we poach the vegetables over medium-high heat.
2. Meanwhile, we peel the zucchini and cut them into small dice, so the diet bechamel will take much less to make To the original sauce is better to take away the skin.
Trick: If you prefer you can leave the zucchini with skin as I have done but keep in mind that you will have a light bechamel with a more greenish color and green pieces of the skin visible.
3. When the onion begins to be golden, we add how dice of zucchini to the pan, stir and let poach for about 5 minutes.
4. Next, we add the skim milk, a pinch of salt, nutmeg and ground black pepper and rice. Then we remove everything well, cover the pan and let it cook everything for about 20 minutes over low heat. This last ingredient is optional but I have verified that the texture of the scholarship Bechamel step step by step is much more similar to the traditional sauce If we add it.
Trick: If you prefer a vegan zucchini bechamel use vegetable milk in its preparation.
5. Once that time has passed, we verify that the vegetables are well cooked, we pass everything to a blender vessel or to a deep container and crush the zucchini bechamel for croquettes in this case, since the touch of the rice makes us much thicker. If you see that you do not want it so thick you can clarify the light zucchini bechamel by adding a little more milk or even water. Once you have the desired consistency, we rectify flavor and go!
