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Zucchini noodle casserole

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Ingredients for 4 servings:

  • 300 g tagliatelle, wide
  • some salt
  • some pepper, white
  • 1 kg zucchini
  • 2 tbsp pesto (basil pesto, jar)
  • 2 cloves garlic
  • 300 g ricotta
  • 300 ml cream
  • 300 ml milk
  • 4 eggs
  • 50 g mountain cheese, grated
  • e.g. basil, a few leaves for garnishing
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook pasta in plenty of boiling salted water until al dente; drain and set aside. Clean and rinse zucchini, pat dry, and slice lengthwise. Brush with pesto. Peel and press garlic, and whisk with ricotta, cream, milk, and eggs. Season with salt and pepper. Preheat oven to 200°C. Layer pasta and zucchini in a greased dish. Pour egg and cream over the pasta. Sprinkle with cheese and bake for about 30 to 45 minutes. Serve garnished with basil.

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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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