Zucchini with Bechamel Sauce (1)

Slice zucchini coarsely, and parboil in a small amount of salted water for 1-2 minutes.

Cut onions into quarters and boil in salted water until tender.

Place boild zucchini and onion in lightly greased oven pan.

Cut hardboiled eggs into quarters and mix with vegetables.

Pour well-seasoned bechamel sauce over mixture.

Pour the beaten raw egg over bechamel sauce, and bake in preheated moderate oven for 15 minutes untill brown.