Name: Potato and zucchini casserole
Yield: 4 servings
Ingredients: Potatoes - 500 g; Zucchini - 500 g; Grated aged cheese - to taste; Butter (unsalted) - as needed; Breadcrumbs - as needed; Salt - to taste; Milk - 500 ml; Butter (unsalted) - 50 g; Flour - 50 g; Ground nutmeg - to taste; Salt - to taste

PASTA RICE FISH MEAT VEGGIES

Potato and zucchini casserole

Ingredients (4 servings)

Potatoes – 500 g
Zucchini – 500 g
Grated aged cheese – to taste
Butter (unsalted) – as needed
Breadcrumbs – as needed
Salt – to taste

For the béchamel sauce

Milk – 500 ml
Butter (unsalted) – 50 g
Flour – 50 g
Ground nutmeg – to taste
Salt – to taste

Potato and zucchini casserole

Ingredients (4 servings)

Potatoes – 500 g
Zucchini – 500 g
Grated aged cheese – to taste
Butter (unsalted) – as needed
Breadcrumbs – as needed
Salt – to taste

For the béchamel sauce

Milk – 500 ml
Butter (unsalted) – 50 g
Flour – 50 g
Ground nutmeg – to taste
Salt – to taste

Instructions

Using the quantities of ingredients mentioned above, prepare the béchamel sauce.
Meanwhile, peel the potatoes, wash them, and slice them thinly. Wash the zucchini, trim them, and slice them into 3-5 mm (1/8 to 1/4 inch) rounds.
Butter the baking dish and sprinkle with breadcrumbs.
Layer the potatoes and sprinkle with a bit of salt. Cover the potatoes with a couple of tablespoons of béchamel.
Add a layer of zucchini, sprinkle with salt, and cover with béchamel.
Continue layering until all the ingredients are used up.
Bake in a preheated non-ventilated oven at 180°C/350°F for about an hour (160°C/320°F for 45-50 minutes in a ventilated one). Ten minutes before it's done, sprinkle the casserole with grated cheese.

Enjoy your meal!

6 November 2020