Summer Zucchini Casserole

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Before baking, you can sprinkle the casserole with sesame seeds. Young summer zucchinis have a very thin skin that doesn't need to be removed. Zucchini is added here for contrast, as it has a more vibrant flavor compared to regular zucchinis.

Ingredients

Milk - 5 fl oz
Young zucchini - 2 pieces
Chicken Egg - 3 pieces
Parmesan Cheese - 1.8 oz
Wheat Flour - 6 teaspoons
Parsley - ½ bunches
Salt - to taste
Ground Black Pepper - to taste
Fresh basil leaves - to taste
Olive Oil - 6 teaspoons

Step by Step guide

Step 1

Preheat the oven to 392°F. Grease a small baking dish with olive oil. Cut the zucchini into small cubes and place them in the dish.

Step 2

Finely chop the parsley. In a small bowl with wide edges, lightly beat the eggs with a fork, add the milk, a pinch of dried basil, and mix well.

Step 3

Grate the Parmesan cheese using a fine grater and add it to the egg and milk mixture. Season with salt and pepper to taste, then add the remaining olive oil and flour, and mix until smooth.

Step 4

Pour the prepared batter over the zucchini, spreading the mixture evenly across the entire dish. Place the dish in the oven and bake for forty to forty-five minutes.

Step 5

Once the surface of the casserole is nicely browned, remove it from the oven and let it cool slightly. You can serve the casserole directly in the dish to keep it hot and fragrant for longer.