Zucchini casserole

Ingredients for 4 servings:

• 600 g zucchini
• salt and pepper
• garlic powder
• Thyme, preferably fresh
• 75 g bacon, streaky
• 1 tbsp butter or clarified butter
• ⅛ liter vegetable broth
• 4 tbsp sour cream
• 2 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

goes well with boiled potatoes with meatballs, steaks or bratwurst or with fried potatoes and scrambled eggs

Dice the zucchini into 3 cm cubes. Sprinkle with salt, pepper, and garlic powder, toss, and let stand, covered. Fry the bacon in butter or clarified butter in a large skillet until crispy, then remove and reserve. Drain the zucchini cubes on kitchen paper and fry in hot fat until golden brown. Add 1 tablespoon of thyme leaves and the broth. Simmer, covered, for 10 minutes. Stir in the sour cream and add the parsley. Season to taste. Serve and add the bacon cubes.