Courgettes with bechamel sauce

First, cut the zucchini (either in squares, strips, slices...). You can peel it or not, according to your taste. *We use a lot of zucchini because we cook it a little in the pan and it loses a lot of water. Besides, zucchini adds volume to the dish with very few calories. *It is also true that we eat very large dishes. It is possible that for you this recipe will be enough for four portions or more.

You can cook the zucchini in the pan until it becomes softer and releases water, or you can eat it raw (in this case you will probably have enough zucchini, so feel free to adjust the recipe to your tastes.

As for the béchamel sauce, we make a fairly easy version. We put the oil and the oatmeal in a frying pan over high heat and stir it so that it doesn't burn. Next add the milk and stir with a whisk or fork to avoid lumps (you can also "polish" it by passing it through the blender). Here you have to be attentive, when you see that it "boils" lower the fire. Finally add the ham and let it rest and thicken with the fire off.

It's time to serve zucchini and bechamel sauce and enjoy.