for the sautéed zucchini
– Onion (chopped julienne style)
– Garlic (2 gloves chopped finely)
– Zucchini’s  300 grams (one big or two smaller zucchini’s)
– Oregano

– Butter 50 grams
– Flour 50 grams
– Milk 500 grams
– Pinch of salt
– Pinch of nutmeg

Penne al Forno
– Penne/mezza maniche 350 grams
– Parmigiano

Start with pre-heating the oven on 200 Celsius. After get a pan of water to boiling, add sea salt, when boiling on high temperature at the pasta that you prefer (remember short types are best for oven baked). Cook this dry pasta for maximum 7 minutes, since they will cook more in the oven. (we still want that little bite).

Meanwhile start with 50 grams of butter, 50 grams of flour, stir on a medium heat with a whisk, until bronzy brown. When this roux will get nice and bronzy, its time to add the milk. Keep stirring, when it thickens up add nutmeg and salt, in the way you like it (always taste in between and be careful with salt!).  Keep on the side.

Start with cutting the onion, garlic and zucchini julienne style or finely chopped as you prefer. After heat up a pan with a splash of olive oil, first add the onion, then garlic, when bronzed add the zucchini and some oregano. Leave simmering for a few minutes.

Meanwhile your cooking the pasta (which means there’s some beautiful starchy water for you) so when you see the zucchini mixture getting nice and crispy, start adding a splash of starchy pasta water. When the pasta is al dente, transfer the pasta into your zucchini mixture. Toss the pan, in this way the starch and the water get combined and the water that isn’t needed gets evaporated. Then start adding the besciamella sauce en mix together, leave a bit on the side for on top.

Take a baking tray, add some of the pasta and in between another layer of besciamella and some parmesan. Followed by the rest of the pasta and on top finish with besciamella and parmesan. Leave in the oven for 15 minutes, till the crust is nice and crispy.