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Zucchini noodle casserole

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Ingredients for 4 servings:

  • 400 g tagliatelle pasta
  • salt and pepper
  • 3 zucchinis
  • 6 tbsp pesto
  • 200 g cream cheese
  • 50 g cream
  • 250 ml milk
  • 3 eggs
  • 100 g cheese, grated
  • 4 tbsp fresh basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta. Drain, rinse in cold water, and let it drain. Meanwhile, trim and wash the zucchini, cut lengthwise into thin slices, and spread with pesto. Preheat the oven to 200°C. Mix the cream cheese with the cream, milk, and eggs. Season with salt and pepper. Layer the zucchini and pasta in a greased dish. Pour in the egg wash and sprinkle the casserole with grated cheese. Bake for about 35 minutes. Serve garnished with basil leaves.

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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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