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Cauliflower and zucchini casserole

updated

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Ingredients for 2 servings:

  • 1 cauliflower
  • 1 zucchini
  • 1 egg(s)
  • 30 ml milk
  • 150 g Gouda, grated
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Low-carb

Separate the cauliflower florets and chop finely if desired. Slice the zucchini. Whisk the egg with the milk and pour into a casserole dish. Add the cauliflower florets and zucchini, season, and sprinkle with cheese. Bake the casserole for 20-25 minutes at 180°C (top/bottom heat). You can shorten the baking time by cooking the cauliflower first.

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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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