Zucchini casserole with tomatoes
Description
This recipe won't take much time. Summer should be loved not only for the great weather and bright sunshine, but also for giving us the chance to cook various delicious dishes from fresh vegetables. Today I want to share my favorite recipe with you and show how to make zucchini and tomato casserole. Even though we only have two main ingredients here, it doesn't mean the dish will turn out bland or simple—we'll pour a delicious sauce over the vegetables and top them with grated cheese. Believe me, it will be so tasty that you'll want to make this zucchini and tomato casserole at home again and again. Serve hot.
Instructions
- 1
Step 1
First, rinse the zucchini and slice them into rounds 1.5-2 cm thick. Place the slices on a rack, spray them with vegetable oil, and put them into a preheated oven at 180 degrees.
- 2
Step 2
Bake them until dark brown spots appear on the zucchini. Of course, you could skip this step and use fresh zucchini in the casserole, but then they will release juice, fall apart, and lose their shape in the end.
- 3
Step 3
Now let's prepare the sauce. Place the butter in a saucepan and melt it, then add the flour and fry it in the butter until golden.
- 4
Step 4
Pour in the milk, add salt, nutmeg, and ground black pepper.
- 5
Step 5
Mix everything and bring the sauce to a boil; it should become quite thick.
- 6
Step 6
Then we place a layer of zucchini in the baking dish, followed by a layer of tomatoes.
- 7
Step 7
Pour the vegetables with the prepared sauce.
- 8
Step 8
Place the remaining zucchini on the sauce.
- 9
Step 9
Sprinkle them with cheese grated on a coarse grater.
- 10
Step 10
Place the casserole in a preheated oven at 180 degrees and bake until golden brown. Serve the casserole on plates and enjoy its wonderful taste and unique aroma.