Summary

Ingredients

• 0.5 ½ baguette (s)
• 1 clove garlic
• 5 tablespoon olive oil
• 500 g zucchini
• 30 grams flour
• 40 g mararine
• 500 ml milk
• 100 g processed herb cheese
• 50 g Emmentaler cheese, rated
• 1 bunch basil
• salt and pepper
• nutmeg

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Instructions

1. Preheat the oven to 200 degrees Celsius top / bottom heat. Cut the baguette into slices. Peel and finely chop the garlic, then stir in the oil. Place the bread on the baking sheet and brush with the garlic oil. Then roast in the oven for 10 minutes.
2. Tip: If you don`t have a fresh baguette in the house, you can use toast instead. Simply quarter the slices and process them like the baguette pieces.
3. Clean and wash the zucchini and cut into thin slices. Sweat the flour in hot margarine, deglaze with milk and bring to the boil while stirring. Melt the processed cheese completely in it, salt and pepper the sauce and season with nutmeg.
4. Now place the courgette and bread alternately in a dish, pour the cheese sauce over them and sprinkle with Emmentaler. Baked in the oven until golden brown in about 35 minutes.
5. Rinse the basil, shake dry, pull off the leaves and sprinkle over the casserole.