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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.