Gratin zucchini stuffed with turkey

Preparation

1. Cut the zucchini lengthwise in half

2. Put the zucchini halves in a saucepan with boiling water for 10 minutes (they must be thick enough so they don't split)

3. When they are done, we remove the meat with a ball scoop or with a spoon and reserve the pulp

4. We make a béchamel, for which we heat a little oil in a frying pan. We add the 2 tablespoons of flour and cook until it browns a little

5. Slowly add the milk little by little and stir continuously until it thickens.

6. Add a little grated nutmeg on top, and season with salt and pepper.

7. On the other hand we make a tomato sauce; In a pot we put a jet of oil, and fry 1 clove of garlic and 1 of the chopped onions until they are golden

8. Peel and seed the tomato and cut it into cubes; add a pinch of salt and another of sugar

9. Let simmer for about 20 minutes.

10. In a frying pan, sauté the remaining chopped onion, the diced green pepper and the other clove of garlic, finely chopped, with a little oil.

11. When the vegetables have softened, add the minced meat along with the finely chopped zucchini meat and cook for 5 minutes.

12. Fill the zucchini halves, and cover with a layer of bechamel, another of tomato sauce, another of bechamel and finally with the grated cheese

13. We gratin in the oven and once the cheese melts and is golden we serve.