Vegetarian Low Carb Casserole

Ingredients for 4 servings:

• 1 small head of broccoli
• ½ leek(s)
• 1 zucchini
• 1 onion(s), red
• 6 tomatoes
• 250g Camembert(s)
• salt and pepper
• some oil for frying
• 250 g herb cream cheese
• 4 tbsp, heaped Parmesan, freshly grated
• 2 eggs
• 1 garlic clove(s)
• 1 tsp vegetable broth
• ½ bunch parsley, finely chopped
• 250 ml liquid (vegetable water), approx., created when cooking the leek
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

summer casserole with broccoli, zucchini and tomatoes

Preheat the oven to 200°C fan/convection oven. Cook the broccoli florets until al dente. Trim the leeks, cut into rings, and cook in water for about 2 minutes. Save the vegetable water for the sauce. Slice the zucchini and fry briefly in a pan. Place the leeks, broccoli, and zucchini in a baking dish and season with salt and pepper. For the sauce, mix together the cream cheese, Parmesan cheese, eggs, a finely chopped garlic clove, the vegetable stock, and the finely chopped parsley. Gradually add the vegetable water until the desired consistency is reached. This is about 250 ml. We don’t like the sauce to be too runny, otherwise simply add more vegetable water. Season the sauce with salt, pepper, and nutmeg. Pour the sauce over the vegetables in the baking dish and mix to coat everything. Slice the onion into rings and the tomatoes into slices, place them on top of the vegetables in the casserole dish, and season with salt. Cut the Camembert into pieces and arrange them on top. If you’re a cheese fan, you can also top the casserole with a slightly spicy cheese. Bake the casserole for about 20-25 minutes, until the cheese is golden brown.