Zucchini and Tomato Casserole
Description
Goes wonderfully with tea and coffee. Light and nourishing, this vegetable bake is a pleasant change from everyday meals. It turns out flavorful and juicy, and it isn’t difficult to make. Especially worth remembering in peak fresh-vegetable season. Serve warm or chilled. Excellent with tea.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the zucchini into thin rounds.
- 3
Step 3
Slice the tomatoes into rounds as well.
- 4
Step 4
Slice the potatoes into roughly the same rounds.
- 5
Step 5
Prepare the sauce. To make it, cook the flour in butter, whisk in milk in a thin stream, and simmer until thickened.
- 6
Step 6
Let the sauce cool slightly, salt, pepper and add the egg. Beat thoroughly.
- 7
Step 7
Grease the baking dish with butter or oil and arrange the vegetables in overlapping alternating layers; season with salt and pepper.
- 8
Step 8
Pour the sauce over the vegetables and sprinkle with grated cheese. Bake in the oven at 180°C for about 30–40 minutes until the cheese is golden brown and crisp on top.
- 9
Step 9
The “Southern” zucchini and tomato casserole is ready.