Macaroni Zucchini Gratin

Ingredients

• 400 g whole grain pasta (macaroni)
• Salt
• Pepper
• 1 onion
• 200 g fine cheese
• 3 tbsp butter
• 2 Zucchini
• 2 tbsp whole grain flour
• 500 ml milk (3.5% fat)
• nutmeg
• 4 sprigs Parsley
• 1 tsp butter (for the dish)

Instructions

1. 1.

   Break the whole‑grain pasta into pieces and cook in plenty of boiling salted water until just al dente, then drain, rinse with cold water and set aside.

2. 2.

   Meanwhile peel and finely dice the onion. Cut the cheese into small cubes. Wash the zucchini and cut into thin sticks.

3. 3.

   Heat 1 tbsp butter in a pan, sauté the onion until translucent, add the zucchini, season with salt and pepper, and cook for about 4 minutes. Remove from heat and stir in the cheese.

4. 4.

   In a saucepan whisk 2 tbsp butter until foamy, then stir in the whole grain flour. Gradually pour in milk while stirring, simmer for about 5 minutes, occasionally stirring. Season with salt, pepper and nutmeg. Finally wash, dry, shake off excess water, finely chop the parsley and fold it into the sauce.

5. 5.

   Combine the pasta with the pan mixture, transfer to a buttered baking dish. Pour the sauce over the top and dot with remaining butter in small flakes. Bake in a preheated oven at 180 °C (fan 160 °C, gas 2‑3) for about 30 minutes until golden brown.