Baked zucchini with salami under cheese sauce
4 servings
60 minutes
Baked zucchini with salami in cheese sauce is a vibrant representative of Yugoslav cuisine, combining delicate textures and rich flavors. Light, airy pieces of zucchini covered with a crispy crust perfectly harmonize with a creamy cheese sauce enriched with the aroma of nutmeg and the spiciness of salami. This recipe resembles traditional Yugoslav casseroles that utilize the richness of local cheeses like Gruyère and Fontina, adding depth to the dish's flavor. Baking gives it a tender texture, while the contrast of softness and crunch makes it unforgettable. It can be served as a standalone dish or as an appetizer and pairs excellently with white wine and fresh vegetables. Perfect for a cozy dinner when you want to enjoy warm, rich flavors with light Mediterranean notes.
1
Peel the zucchini and slice it into rings. Prepare three bowls: one with 3 tablespoons of flour, another with grated parmesan, and the third with 1 beaten egg. Dip the zucchini pieces in each bowl in turn and fry in preheated olive oil until golden brown. Drain the cooked zucchini on a paper towel and place them on a greased baking sheet.
- Zucchini: 4 pieces
- Chicken egg: 4 pieces
- Wheat flour: 5 g
- Grated Parmesan cheese: 3 tablespoons
- Olive oil: 4 tablespoons
2
Separate the remaining eggs into yolks and whites. In a pan, place butter, Gruyère, Fontina, and the remaining flour, pour in milk, and keep on low heat, stirring constantly until the cheese melts. Remove from heat and add finely chopped salami, nutmeg, salt, and pepper. Gradually mix in the yolks. Whip the whites thoroughly and fold them into the cheese mixture.
- Chicken egg: 4 pieces
- Butter: 50 g
- Gruyere cheese: 150 g
- Fontina cheese: 150 g
- Wheat flour: 5 g
- Milk: 200 ml
- Salami: 100 g
- Ground nutmeg: pinch
- Salt: to taste
- Ground black pepper: to taste
3
Preheat the oven to 200 degrees. Pour the cheese sauce over the zucchini and bake until golden brown.