Pasta casserole with broccoli and zucchini
6 servings
40 minutes
Pasta casserole with broccoli and zucchini is an exquisite example of European cuisine that combines the tenderness of pasta, the freshness of vegetables, and a rich creamy flavor. Its roots trace back to family dinner traditions where casseroles became a symbol of comfort and home warmth. Tender broccoli and young zucchini add lightness and juiciness to the dish, while a fragrant sauce made from milk, garlic, and nutmeg makes it particularly rich. Gruyère cheese adds savory notes, creating an appetizing golden crust. This is an ideal option for a cozy dinner that can be served as a standalone dish or complemented with a fresh salad. Such a casserole will appeal to both adults and children, offering a balance of healthy ingredients and rich flavor.
1
Bring the milk with garlic and bay leaves to a boil in a small saucepan. Then remove from heat and let it steep.
- Milk: 1 l
- Finely chopped garlic: 2 cloves
- Bay leaf: 2 pieces
2
Cook the pasta according to the package instructions, adding broccoli and zucchini 2 minutes before it's done. Drain the water from the pasta.
- Pasta: 500 g
- Broccoli florets: 350 g
- Baby courgettes: 1 piece
3
Strain the milk into a large container. Melt the butter in a pan, add the flour, and fry for a minute. Slowly pour in the milk, stirring constantly. After 1-2 minutes of boiling, remove from heat and add nutmeg, mustard powder, parsley, 3/4 of the cheese, and seasonings to taste. Mix the sauce with the pasta, transfer everything to a baking dish. Sprinkle the remaining cheese on top. Preheat the oven to 200 degrees and bake for 30-40 minutes.
- Milk: 1 l
- Butter: 75 g
- Wheat flour: 75 g
- Ground nutmeg: to taste
- Mustard powder: 1 teaspoon
- Chopped parsley: 20 g
- Grated Gruyere cheese: 200 g
- Grated Gruyere cheese: 200 g