Summer squash casserole in Provencal style
The most delicious young zucchini appear in our markets around the middle of summer. Not too large, thin-skinned, still without seeds, they practically do not need heat treatment. And in this simple summer Provencal casserole, they perfectly preserve their delicate milky aroma and delicate texture under a light cheese crust.
Ingredients
Servings 2- milk - 250 ml
- young zucchini - 0.5 kg
- egg - 3 pcs.
- flour - 6 tbsp.
- parmesan - 70 g
- greens (dill, parsley) - 0.5 bunch
- green onion - 2-3 pcs.
- salt
- black pepper
- garlic - 3 teeth
- basil - to taste
- olive oil - 6 tbsp
Cooking
Step 1
Preheat the oven to 200 degrees. Grease a baking dish with olive oil. Cut the zucchini into small cubes or semicircles and put in a mold. Mix with chopped garlic.
Step 2
Finely chop the parsley, green onion and dill. In a small bowl, lightly beat the eggs with a fork, add the milk, a pinch of dried basil and mix well.
Step 3
Finely grate the parmesan and add to the egg-milk mixture. Salt and pepper to taste, add the remaining olive oil and flour and mix until smooth.
Step 4
Pour the zucchini with the resulting dough, evenly distribute the mixture throughout the form. Put the mold in the oven and bake for 40-45 minutes.
Step 5
Once the surface of the casserole is well browned, remove it from the oven and cool slightly. The casserole can be served directly on the table so that it stays hot and fragrant longer.