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Zucchini bread casserole

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Ingredients for 4 servings:

  • ½ baguette(s)
  • 5 tbsp oil (wild garlic oil or olive oil)
  • 500 g zucchini, small
  • 40 g margarine
  • 30 g flour
  • 500 ml milk, low-fat
  • 100 g processed cheese, with herbs, low-fat
  • 50 g cheese, grated
  • salt and pepper
  • nutmeg

Instructions

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

Cut the baguette into 1 cm thick slices, place the slices on a baking sheet, brush with oil, and roast in the oven at 180°C for about 10 minutes until golden brown. Wash the zucchini and cut into thin slices. Make a roux from the margarine and flour, deglaze with the milk, and bring to a boil. Melt the cheese spread in the sauce and season generously with salt, pepper, and nutmeg. Layer the bread slices and zucchini in a baking dish, spread the sauce on top, and sprinkle the casserole with grated cheese. Bake at 200°C for 35 minutes.

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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.

Zucchini bread casserole

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