Materials;

• 3 large zucchinis
• 350 grams of ground beef
• 1 large onion
• 2 cloves of garlic
• 2 tomatoes
• 1 tablespoon tomato paste
• 1 small carrot
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 bay leaf
• 1 glass of cheddar cheese
• 1 tablespoon of vegetable oil
• 1 tablespoon of butter

For the bechamel sauce:

• 1 liter milk
• 7 tablespoons (70gr)
• 70 grams of butter
• 1 grated walnut grater
• 1 teaspoon of salt (can be increased or decreased)

Preparation of;

After washing the courgettes, cut them lengthwise into thin and long slices. Put it in boiling salted water and cook for 3 minutes. Take it out of boiling water and put it in cold water. After a few minutes, take a strainer to drain the water. Chop the onions for cooking, cut the carrots into small cubes as much as possible, crush the garlic, dice the tomatoes. Take the oil in the pan, add the onions that you cut for cooking when they are hot. Sauté for 2-3 minutes, then add the butter. When the onions are soft, add the garlic and carrots. After a few minutes, add the tomatoes, wait for them to soften a little and start roasting the minced meat. When the ground beef begins to look roasted, add the tomato paste and continue roasting until it smells. Add 3/4 cup hot water, add the spices and bay leaves and leave to click on low heat. Prepare the béchamel sauce on the other side. Melt the butter, sift the flour and add it. When the smell of the flour comes out, start adding the milk, but do not neglect to whisk while adding. Add salt and spices to the milk that has begun to boil and let it click for 10 minutes. Preheat your oven at 200 degrees. First smear some bechamel sauce on the bottom of a baking dish. Then lay out the zucchini slices in one row just as if you would lay a lasagna leaf. Pour minced meat sauce over it, then béchamel sauce and zucchini slices again. After lining the 4th row of zucchini, just pour bechamel sauce and sprinkle with grated cheddar cheese. Bake in a preheated oven for about half an hour until golden brown.