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Zucchini couscous casserole

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Ingredients for 1 servings:

  • 1 small zucchini
  • e.g. olive oil
  • n. B. Salt
  • 30 g couscous
  • 50 g cream cheese
  • ¼ liter beef broth
  • optionally grated cheese for topping
  • Fat for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

quick and easy, the recipe can be varied from a small (1 person) to a large casserole dish.

Thinly slice the zucchini, using a vegetable slicer, for example. Toss in olive oil and salt. Dissolve the cream cheese in the beef broth. If you prefer a different broth, add more seasoning, otherwise the casserole will taste bland. Let the couscous swell in it for 5 minutes. Grease a casserole dish, pour in the couscous and broth, and spread the zucchini on top. If you like, you can also sprinkle grated cheese on top. Preheat the oven and bake the casserole at 200°C (top/bottom heat) for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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