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 evokes a deep sense of nostalgia for many Egyptians, transporting them back to family gatherings and cozy meals shared at home. This comforting zucchini casserole, with its delicate layers of tender zucchini, savory meat sauce, and velvety white béchamel, is a reminder of the warmth and care that went into preparing traditional family recipes. Each bite recalls the familiar aromas of the kitchen and the memories of mothers and grandmothers crafting meals with love, ensuring that everyone at the table was well-fed and content. For those living abroad, this dish becomes even more meaningful, serving as a taste of home and a connection to their roots.

Ingredients of Koussa Bel Bechamel 

• Zucchini: Use slender Zucchini with a dark skin such as Caserta or black Beauty.
• Oil: Use unflavored oil such as canola oil to cook the meat.
• Onions: Use shallots or yellow onions to make the meat sauce.
• Garlic: Use fresh and minced garlic of any type.
• Ground meat: For a better flavor and texture, preferably use grass fed  ground meat that is 85% lean and 15% fat.
• Passata: Use store bought passata or blend 3 -4 tomatoes (skin on) in a blender and use its puree instead.
• Tomato paste: Use store-bought tomato paste to accentuate the flavor.
• Parmesan rind: A piece of parmesan rind is the secret ingredient to an outstanding meat sauce.
• Spices: To season the meat sauce, use a meat spice blend such as Egyptian baharat or seven spices.
• Full fat milk: Preferably, use organic and/or grass fed milk that has to be full fat.
• Butter/ghee: Butter or ghee are essential to make the white sauce and achieve its creamy texture.
• All purpose flour: Use all purpose flour to make the white sauce.
• Salt and pepper: Use salt and pepper to taste, but don;t overdo them, as they might overpower the dish.
• Cream Cheese: Add cream cheese to the white sauce to accentuate its creaminess. 

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 passata (see notes), a spoonful of tomato paste, and the rind of parmesan cheese.  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 brown 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 1/4 cup of cream cheese stir until the cheese melts away. Turn off the heat and set the sauce aside until you assemble the dish.

Step 3: Prep the Zucchini 

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. If you are using any other types of zucchini, then you should consider shallow frying them first before assembling the casserole.

Step 4: Assemble Koussa Bel Bechamel 

Once you have the meat sauce and white sauce 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, cheddar and/or mozzarella 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 bubbling. For a golden surface, uncover the casserole, turn on the broil for 5 minutes.

What to Serve with 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) or Ruz Bel She3’reya (vermicelli rice) as they beautifully go well together.

Tips to Make the Best Koussa Bel Bechamel 

• For a depth of flavor and umami-like note, toss in a parmesan rind to the meat sauce while it cooks.
• To accentuate the creaminess of white sauce of Bechmael sauce, Add cream cheese before you turn off the heat.

Frequently Asked Questions 

Q1: Is Koussa Bel Bechamel a Make-ahead dish? Yes, 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. Q2: Is Koussa Bel Bechamel Freezer Friendly?  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. Q3: What is the best Zucchini type to use in Koussa Bel Bechamel  I strongly recommend using the zucchini types that are less watery and are smaller in size such as Caserta or the Black Beauty Zucchini, as they hold up well in the casserole and don’t get mushy.

Check Egyptian Meat Crowd Pleasers 

•  Macarona Bechamel 

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