Vegetable Casserole Au Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g zucchini
- 150 g beans, reen
- 200 g spinach, already blanched
- 1 bell pepper (s)
- 1 onion (s)
- 150 g mozzarella
- 120 g parmesan cheese
- 4 egg (s)
- 125 ml cream
- 3 tablespoon chives, parsley and basil, freshly chopped
- 50 g breadcrumbs
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Clean the beans and break them into bite-sized pieces. Cut the zucchini and bell pepper into small cubes. Cut the onion into small cubes.
- Put the beans in boiling salted water and cook for about 5 minutes. Then add the pepper and zucchini cubes and cook for another 3 minutes. Strain the vegetables, rinse with cold water and drain well. Squeeze out the blanched spinach leaves well and roughly cut into pieces.
- Mix the vegetables together in a bowl. Cut the mozzarella into small cubes, grate the parmesan. Whisk the eggs with the cream. Add about two thirds of the two cheeses, the chopped herbs and the breadcrumbs with the beaten eggs to the vegetables. Mix everything well and season with salt and pepper.
- Grease a baking dish with a little oil and pour in the vegetables. Sprinkle with the remaining cheese and bake in a preheated oven at 200 ° for about 25 minutes.
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