Zuchini with bechamel sauce

Ingredients

 2 zucchini (slice).

1 medium green bell pepper.

 (Slice)1 1 / 2 medium onion (slice).

1 medium tomato (slice).

2 minced garlic.

A spoon (tablespoon) chopped parsley.

1 spoon (soup) oil.

A slice of vegetable broth.

1 cup milk (250ml)

1 heaped tablespoon butter

2 tablespoons flour

Salt to taste.

3 cloves.

1 bay leaf

white pepper to taste.

Nutmeg to taste.

 How to prepare.

 Heat the oil in a pan and fry the garlic until well browned.

Add onion and green pepper saute until the onion is translucent.

 Add the zucchini and cook, Add broth, parsley, cook the zucchini until half cooked.

Add tomatoes and sauté Add salt ,

In another pan, melt the butter.

Fry bay leaves, cloves, onion and slowly mix the flour, leaving to form a new moisturizer lightly golden.

Add the hot milk too slowly and stir until thickened

Add the spices and ready

The entire process should be done on low heat,If you use a mixer (whisk) to facilitate preparation.

Filter the sauce separates the leaves, onions, cloves.

Mix the sauce with the vegetable.