Broccoli and Zucchini Casserole
2 servings
60 minutes
Broccoli and zucchini casserole is a harmonious blend of tender vegetables, creamy texture, and spicy notes of saffron. This recipe draws inspiration from Italian cuisine, where simplicity and freshness of ingredients are key. Zucchini and broccoli add lightness to the dish, while mozzarella creates a delicious stretchiness. The casserole turns out airy and rich, perfect for a cozy family dinner or a festive table. It can be served on its own or as a side dish to meat and fish dishes. Saffron adds a noble aroma, transforming an ordinary dish into true culinary art. Enjoy the delicate creamy structure that pairs with vibrant vegetable hues, making each bite delightfully tasty.
1
Cut the zucchini into small cubes, separate the broccoli into florets. Boil the vegetables in salted water. Peel and finely chop the onion. Sauté until golden in olive oil.
- Courgette: 250 g
- Broccoli: 350 g
- Onion: 1 piece
- Salt: to taste
2
Mix all the vegetables. Whip the cream with the egg, add salt, pepper, and saffron. Grate the mozzarella.
- Cream 20% fat: 200 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground white pepper: to taste
- Saffron: 1 teaspoon
- Mozzarella cheese: 200 g
3
Layer half of the vegetables, then cheese, and pour half of the cream. Repeat the layers once more. Bake at 180 degrees for 30 minutes.
- Courgette: 250 g
- Broccoli: 350 g
- Mozzarella cheese: 200 g
- Cream 20% fat: 200 g
