Zucchini bread casserole with mozzarella

Name: Zucchini bread casserole with mozzarella
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Courgettes (about 450 g); 2 Garlic cloves; 3 TABLESPOONS Oil; 6 discs Baguette bread (approx. 15 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 300 g) Meat tomato; 250 g Mozzarella cheese; 100 g Parmesan cheese; 1 Egg yolk (size M); 400 g Whipped cream

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Courgettes (about 450 g)
2 Garlic cloves
3 TABLESPOONS Oil
6 discs Baguette bread (approx. 15 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 300 g) Meat tomato
250 g Mozzarella cheese
100 g Parmesan cheese
1 Egg yolk (size M)
400 g Whipped cream

Directions

1
Clean, wash and slice the zucchini. Peel and press garlic. Heat 2 tablespoons of oil in a frying pan. Fry the baguette slices and 1 clove of garlic for about 3 minutes while turning, season with salt and remove. Put 1 tablespoon of oil in the pan, fry the zucchini for approx. 2 minutes, season with salt and pepper and remove.
2
Clean, wash and cut the tomato into 9 slices. Cut mozzarella into 5 slices each. Grate parmesan. Mix 75 g parmesan, egg yolk and cream, season with salt and pepper. Layer zucchini, baguette, tomato and mozzarella one after the other. Pour cream on top and sprinkle with the rest of the cheese. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes
3
Waiting time approx. 20 minutes