Around the middle of summer, delicious young zucchini appear in our markets. They are so delicate that they practically do not need heat treatment. And this simple Provencal casserole will help them preserve the delicate milky flavor under the thin cheese crust.
It is necessary
- - 2 young zucchini
- - 150 ml of milk
- - 3 eggs
- - 50 g parmesan cheese
- - 6 tbsp. l. flour
- - a small bunch of parsley
- - salt pepper
- - dried basil
- - olive oil
Instructions
Step 1
Preheat the oven to 200 degrees. A small baking dish is greased with olive oil. Young zucchini cut into small cubes are laid out in the form.
Step 2
Parsley is finely chopped. A small bowl is taken, but with wide edges, eggs are slightly beaten with a fork. Milk is added to the eggs, a little basil and everything mixes well.
Step 3
Add parmesan grated on a fine grater to the mixture of milk and eggs. Everything is salted to taste, sprinkled with pepper, olive oil and flour are added and mixed until smooth.
Step 4
The prepared dough is poured into zucchini in a mold, it must be evenly distributed. The form is placed in the oven and baked for about 40-45 minutes.
Step 5
Remove the casserole dish from the oven as soon as its surface is browned and cool slightly. You can serve the casserole directly on the table so that it does not cool down longer and is fragrant.
