Lightning casserole with zucchini & pea pesto

Name: Lightning casserole with zucchini & pea pesto
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 large zucchini; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Peas (TK); 6 Stem/s Basil; 200 g Whipped cream; 1 Baguette bread (approx. 250 g); 100 g grated Emmental; 1-2 TABLESPOONS flaked almonds

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Cover bread slices with zucchini, layer in a casserole dish and bake until delicious. So simple and yet so sophisticated!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 large zucchini
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Peas (TK)
6 Stem/s Basil
200 g Whipped cream
1 Baguette bread (approx. 250 g)
100 g grated Emmental
1-2 TABLESPOONS flaked almonds

Directions

1
Clean, wash and slice the zucchini and blanch them in boiling salted water for about 1 minute. Lift them out and let them drip off. Blanch peas in boiling salted water for about 1 minute, rinse and drain. Wash the basil and remove the leaves. Coarsely puree with peas and cream, season with salt and pepper. Spread half in a casserole dish.
2
Cut the baguette into slices, cover with the zucchini slices, layer in the mould, season. Add the rest of the purée, then the cheese and almonds. Bake under the grill for 3-5 minutes.