Ingredients: Per 6 servings
Wash and trim the zucchini, then cut each them into three pieces. Use a spoon to remove the flesh and cook the zucchini in a pot of boiling salted water for 5 minutes, then drain and let cool.
Meanwhile, wash and trim the tomatoes, then cut it into pieces. Add the chopped tomato to the risotto, together with the grated lemon peel and 1 tablespoon of Parmesan.
Mix together, then use the rice to stuff the pieces of previously boiled zucchini.
Add a tablespoon of yogurt to the bechamel and mix well. Pour the sauce obtained on an oven-safe serving dish. Place the stuffed zucchini on top. Dot with butter and dust with a little bit of Parmesan cheese, then brown them under a broiler for a couple of minutes and serve.
Although béchamel sauce is one of the stars of French cuisine, it probably derives from a sauce that was already very popular in Tuscany in the sixteenth century.
Introduced to France by Catherine de 'Medici as a result of her marriage to Henry of Orleans, this white sauce was only later perfected by François Pierre La Varenne who codified the recipe and put it in his "Le Cuisinier français," a founding texts of the French culinary arts.
To gain the favor of the then lord chamberlain of the king, Louis de Bechamel, the chef decided to name the sauce after him, thus contributing to the legend that was the same Marquis who invented the recipe.
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