Stuffed zucchini in bechamel sauce

Preparation steps

• Clean and hollow out the zucchini. Boil the rice a little. Fry the agare and onion a little. Mix it all with the meat, add the egg and spices. Fill the zucchini and put them in a fireproof dish. Put them in half water, and cover. Put them in the oven to simmer. When you see that the water is gone, cook the bechamel sauce and pour over. Return to the oven for about 30 minutes. Whisk in the yoghurt, 2 eggs and cheese and pour over again and bake, to catch a small crust.