Zucchini – Peas – Casserole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g zucchini
- 350 g peas or 900 fresh pea pods
- 1 onion (s)
- 2 tablespoon olive oil
- 1 clove garlic
- 2 tablespoon parsley, chopped
- 2 tablespoon chives, chopped
- 3 egg (s)
- 100 g cream
- 50 g parmesan, freshly rated
- 0.5 teaspoon ½ cayenne pepper
- salt
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and cut into slices. Peel and chop onions and garlic.
- Steam the onions in heated olive oil until translucent. Add the garlic, zucchini and peas (remove the fresh ones from the pods beforehand) and cook for 10 minutes. Stir in herbs, season with salt and pepper. Mix the cream with the parmesan, eggs and cayenne pepper. Pour the vegetable mixture into a baking dish and pour the cream mixture over it.
- Bake in the preheated oven for about 30-40 minutes.
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