Zucchini boats with Belgian endive and herb béchamel

Ingredients

• 2 zucchini
• 1 bunch of fresh herbs
• 12 endives
• 1.5 liters of milk
• 4 tablespoons of flour
• 100 g of butter
• A single strand of virgin olive oil
• Shredded Emmental, to taste
• salt

Cut the zucchini in half lengthwise, in a boat shape, then scoop out the insides with a spoon to remove the seeds and the white flesh. While you’re doing that, bring some water to a boil and then blanch the zucchini.

Let them cook for five minutes, then transfer them to cold water. Drain them, dry them, and arrange them in an oven-safe dish.

Heat a small amount of oil in a frying pan over high heat. Sauté the herbs for two minutes, then add a pinch of salt, and set aside.

Melt the butter in a saucepan over low heat. Add the flour and mix well. Gradually add the milk (ideally warm), stirring constantly, and season lightly with salt. Then, incorporate the herbs to create a béchamel sauce.

Peel the endives and keep only the tender part. Salt them, then place three pieces in the center of each zucchini. Spread the béchamel sauce over the zucchinis and sprinkle with grated Emmental cheese to your liking.

Place the preheated dish in the oven at 200 °C for about five minutes. Remove it from the oven and serve immediately.