Koussa Bel Bechamel is a low carb, Egyptian zucchini-white sauce casserole, and comfort food at its best. It consists of layers of creamy zucchini, luscious meat sauce, and silky smooth white sauce.
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Koussa Bel Bechamel is the ultimate comfort food and the best use of zucchini.
Zucchini is a year-round staple yet always abundantly grows in July. As Mark Bittman in The New York Times describes it: “Zucchini comes on like gangbusters in millions of backyards every July.”
This dish is a crowd pleaser and a standalone dish that only needs Salata Baladi (Egyptian rustic salad) to round up this scrumptious meal.
Don’t be daunted by the layers of that Egyptian dish! I have no doubts that if you closely follow the steps below you can make this dish like a pro! So let us dig in.
How to Make Koussa Bel Bechamel
Koussa Bel Bechamel is an easy dish to make, as you can break up the work load on two days. Try to follow the steps in the order below and you won’t regret it.
Step 1
Make The Meat Sauce
In a hot skillet, add 1-2 tablespoons of unflavored oil on medium-low heat. Once hot, add the ground meat and the spices. Stir the meat until it turns from red to brown. Increase the heat and let the meat absorb all its liquid. Once dry, stir in the chopped onions, and keep mixing the onions so it gets evenly cooked.
Add the minced garlic and keep stirring. Once the meat is fully cooked, the onions become translucent and the garlic melts away into the sauce. Stir in the marinara sauce, water, a spoonful of tomato paste, and the rind of parmesan cheese.
A parmesan rind will do wonders to the meat sauce flavor as it infuses the meat sauce with a depth of umami flavor that will exponentially elevate the sauce.
Let the sauce cook for 20-30 minutes or until it thickens. Taste and adjust the seasoning.
Step 2
Make The Bechamel (white sauce)
In a medium saucepan, add 2 tablespoons of butter (15 grams each) over low heat. Let the butter get frothy until it is caramelized. Once the butter turns into a deep amber color, add 2 tablespoons of all purpose flour. Stir with a rubber spatula the flour into the caramelized butter until a smooth golden paste forms.
Gradually add the milk into the flour-butter paste and stir in a circular motion with a wire whisk.
Keep whisking until a smooth, silky white sauce forms. Season with salt, pepper, and nutmeg. Stir in 1/4 cup of shredded cheddar and mozzarella cheese into the hot white sauce and stir until the cheese melts away.
Step 3
Prepping The Zucchini
You can use any type of zucchini for this casserole, yet I recommend using the zucchini types that are less watery and are smaller in size.
I personally use the Caserta or the black beauty zucchini, as they are both exceptionally flavorful and hold up well in the casserole and don’t get mushy.
Slice the zucchini wide wise in 1/2 inch slices, preferably on the same day you assemble the casserole.
Typically, the zucchini is shallow fried in some fat before assembling the casserole. Yet, I don’t peel or pre-cook the zucchini so they don’t lose their nutritional value. Also the Caserta and black beauty zucchini has a thin and soft skin, so they are fully cooked when they are baked in this casserole.
To some extent, pre-cooking the zucchini or using them raw in this casserole is a decision that depends on your preference and how hard or soft the zucchini you are using is.
Step 4
Assembling The Casserole
Once you have the layers ready, start to assemble the dish.
First add 1/2 the quantity of meat sauce, and then lay over the zucchini slices on top. Top the zucchini with the other half of the meat sauce. Level the meat sauce out and then spread the white sauce all over the casserole.
Even out the white sauce with an offset spatula or the back of a spoon. Sprinkle grated parmesan cheese on top of the white sauce.
Step 4
Bake The Koussa Bel Bechamel
Cover the casserole with parchment paper first and then aluminum foil and bake the casserole in a preheated oven at 375 °F for 30-40 minutes until the bechamel sauce is golden brown, the zucchini is soft and fully cooked.
Remove the parchment and the aluminum and let the casserole bubble under the broil for 5 minutes, to get this irresistible color.
Step 5
Serve Koussa Bel Bechamel
Preferably, let the Koussa Bel Bechamel rest 15-20 minutes after it leaves the oven so the layers can slightly consolidate, which facilitates dishing out.
Serve it with Salata Baladi, Egyptian green salad as they beautifully go well together.
Health Benefits
Koussa Bel Bechamel, or Zucchini-white Sauce Casserole, is a nutritious dish that is packed with protein, vitamins, and antioxidants.
Zucchini alone has 12 health and nutrition benefits. Add to that the nutrition value of white sauce made with whole milk and cheese plus the packed protein and iron in red meat.
Make-Ahead & Freezer Friendly
The meat sauce and the bechamel (white sauce) can be made and refrigerated a day or two in advance. The zucchini should be sliced the same day it is used.
The assembled, unbaked Koussa Bel Bechamel can be wrapped (in its baking dish) in plastic wrap and then in aluminum foil, and frozen for up to 1 month.
Defrost at room temperature or overnight in the refrigerator. Remember to remove the plastic wrap and re-cover with parchment paper and foil before baking.
Check More Recipes On My Blog
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Disclaimer:Chez Nermine blog is an Amazon Associate. We earn a small commission from qualifying purchases. Our commission doesn’t affect the price of the product you purchase.
Koussa Bel Bechamel (Egyptian Zucchini Bechamel Casserole)
INGREDIENTS
- 1 kg Zucchini, any type
Meat sauce
- 600 grams ground beef
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- salt and pepper
- 1 tablespoon 7 spices
- 1/2 cup marinara sauce
- 1/4 cup water
- 1 tablespoon tomato paste
- Rind of parmesan cheese, 2 inches x 2 inches
Bechamel sauce (white sauce)
- 2 tablespoons butter (30 grams)
- 2 cups full fat milk
- 2 tablespoons all purpose flour
- 1/4 cup mix of mozzarella and cheddar cheese
- 1/4 teaspoon ground nutmeg, freshly grated
- Salt and pepper to taste
DIRECTIONS
- Make the meat sauce. Add 1 tablespoon of unflavored oil in a skillet over low heat. Once hot but not smoking add the ground beef, and season. Cook the meat on medium-low heat until it turns deep brown and absorbs all its liquid. Stir in the onions and garlic. If there is too much fat in the pan, drain the fat before you add the marinara sauce. Stir the marinara sauce, tomato paste, water, and parmesan rind. Mix well until the sauce ingredients are totally blended. Let the sauce simmer until it thickens.
- Make the Béchamel (White Sauce). Melt the butter, add the flour and cook for about 5 minutes, stirring constantly, until it resembles a golden paste. Add warm milk and continue stirring with a wire whisk until the sauce begins to thicken. Stir in the salt, pepper, nutmeg, and the shredded cheese. Turn off the heat once the cheese melts away in the white sauce.
- Preheat the oven at 375 °F.
- Assemble the dish. First add 1/2 the quantity of meat sauce, and then lay over the zucchini slices on top. Top the zucchini with the other half of the meat sauce. Level the meat sauce out and then spread the white sauce all over the casserole. Even out the white sauce with an offset spatula or the back of a spoon. Sprinkle grated parmesan cheese on top of the white sauce.
- Bake the casserole. Cover the casserole with parchment paper first and then aluminum foil and bake the casserole in a preheated oven at 375 °F for 30-40 minutes until the bechamel sauce is golden brown, the zucchini is soft and fully cooked. Remove the parchment and the aluminum and let the casserole bubble under the broil for 5 minutes, to get an irresistible golden color.
- Serve Koussa Bel Bechamel. Preferably, let the Koussa Bel Bechamel rest 15-20 minutes after it leaves the oven so the layers can slightly consolidate, which facilitates dishing out. Serve it with Salata Baladi, Egyptian green salad as they beautifully go well together.
- Store. The assembled, unbaked Koussa Bel Bechamel can be wrapped (in its baking dish) in plastic wrap and then in aluminum foil, and frozen for up to 1 month. Defrost at room temperature or overnight in the refrigerator. Remember to remove the plastic wrap and re-cover with parchment paper and foil before baking.