Risotto and Zucchini Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 zucchini
- 1 port. Risotto from the day before, made from about 60 g rice
- some cherry tomato (s)
- 1 egg (s)
- 3 slices blue cheese
- Salt and pepper, black from the mill
- herbs Provence
- 50 g cheese, rated (e.. Emmentaler)
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Mix the risotto from the previous day with an egg. Slice the zucchini lengthways into thin strips. Preheat the oven to 200 ° C top / bottom heat.
- Butter a baking pan. Cover the base with a layer of zucchini strips, pepper, salt and season with herbs from Provence. Then pour in a layer of risotto. Place the next layer of zucchini strips on top and season, spread a few slices of soft blue cheese on top. Pour in the next layer of risotto and cover with a zucchini blanket.
- Season and top with a few halved cherry tomatoes, sprinkle with grated cheese. Bake on the middle shelf for approx. 40 minutes.
- Tip: The quantities for the rice are of course variable, including the type of risotto. In this case it was an asparagus and wild garlic risotto with cherry tomatoes.
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