Zucchini Semolina
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 ml milk
- 150 g semolina (wheat semolina)
- 3 egg (s)
- 50 g butter
- 75 g parmesan cheese
- Salt and pepper, whiter
- nutmeg
- 400 g zucchini, boy
- Butter, for the mold
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil with a little salt. Stir in the semolina with a whisk and let it swell for about 10 minutes over low heat while stirring.
- Separate the eggs. Remove the semolina from the stove, mix in 30 g butter, 60 g cheese and the egg yolks. Season to taste with salt, pepper and nutmeg. Beat the egg whites until stiff and fold in.
- Pre-heat the oven to 220 degrees Celsius. Butter a quiche pan (28 cm) or a large oval shape. Pour in the semolina. Cut the zucchini into slices about 1/2 cm thick, arrange them like a roof tile on the semolina and season with salt and pepper. Scatter the remaining butter in flakes with the remaining cheese over the zucchini. Bake in the oven for about 30 minutes until the zucchini are browned.
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