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Vegetable casserole with carrots and zucchini

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Ingredients for 2 servings:

  • 75 g carrot(s)
  • 150 zucchini
  • 2 eggs
  • 2 tbsp cornstarch (cornflour)
  • 1 tbsp baking powder
  • 150 g oat flakes, coarse
  • ¼ liter of milk
  • 2 tbsp oil
  • Salt and pepper, white
  • Fat for the mold
  • some basil leaves

Instructions

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

Clean and wash the vegetables. Cut the carrots into thin strips and the zucchini into thin slices. Whisk the eggs well. Mix the baking powder, cornstarch, and oatmeal. Stir in the milk, germ oil, and eggs. Stir in the vegetables and season with salt and pepper. Pour the batter into a greased baking dish and bake in a preheated oven at 200°C (400°F) for about 40 minutes until golden brown. Garnish with basil. Serve with a spicy cheese sauce or leaf salad.

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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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