Summer zucchini casserole
6 servings
70 minutes
The most delicious young zucchini appear in our markets around mid-summer. Not too large, thin-skinned, still seedless, they practically do not need heat treatment. And in this simple Provencal casserole, they perfectly retain their delicate milky aroma and delicate texture under a light cheese crust.
1
Preheat the oven to 200 degrees. Grease a small baking dish with olive oil. Cut the zucchini into small cubes and place them in the dish.
- Olive oil: 6 tablespoons
- Baby courgettes: 2 pieces
2
Chop the parsley finely. In a small bowl with wide edges, lightly beat the eggs with a fork, add milk, a pinch of dried basil, and mix well.
- Parsley: 0.5 bunch
- Chicken egg: 3 pieces
- Milk: 150 ml
- Dried basil: to taste
3
Grate the Parmesan on a fine grater and add it to the egg-milk mixture. Season with salt and pepper to taste, add the remaining olive oil and flour, and mix until smooth.
- Parmesan (Parmigiano Reggiano): 50 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 6 tablespoons
- Wheat flour: 6 tablespoons
4
Pour the resulting batter over the zucchini, evenly distributing the mixture throughout the mold. Place the mold in the oven and bake for forty to forty-five minutes.
5
Once the casserole is nicely browned on the surface, take it out of the oven and let it cool slightly. The casserole can be served directly in the dish to keep it hot and aromatic longer.
