I love young zucchini, so tender and juicy. They are good in any form – raw, baked, fried. My favorite option is to cut the zucchini into slices, roll in flour and salt, fry, put on a plate, and sprinkle with finely chopped parsley and garlic. Or such a squash casserole. It is very simple to prepare it and it looks elegant. Fresh vegetables, béchamel sauce, and a layer of aromatic cheese.

Summary

Ingredients

• Zucchini
• Tomatoes
• Cheese
• Vegetable oil – for frying

For the béchamel sauce:

• Flour – 1 tbsp
• Butter – for frying
• Milk
• Salt
• Nutmeg

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Instructions

1. Cut the courgettes into slices.

   

2. In this version, I baked them without anything on the wire rack. It turned out well, but it will be much tastier and more elegant if you bake them on a baking sheet, after sprinkling them with vegetable oil.
3. Béchamel sauce: Fry tablespoon in butter. spoon with flour topped until golden brown. Add milk, salt, a little nutmeg, and bring to a boil. The sauce should be thick.

   

4. Put a layer of zucchini in a mold, on top – a layer of tomatoes. Pour over the sauce so that it slightly covers the tomatoes. Above – another layer of zucchini. And on them is a layer of cheese.
5. Bake at 180 degrees until golden brown. Zucchini casserole with tomatoes is ready.

   

Enjoy your meal :)))