Zucchini Casserole

Ingredients

• 600 g zucchini
• Salt
• 1 Shallot
• 1 Garlic clove
• 1 tbsp butter
• white pepper (freshly ground)
• 2 tbsp lemon juice
• 40 g Butter
• 40 g flour
• 0.35 l milk
• Nutmeg (freshly grated)
• 4 eggs
• 50 g freshly grated Gruyère cheese
• soft butter (for greasing the pan)

Instructions

1. 1.

   Wash, peel, grate and lightly squeeze out excess water from the zucchini.

2. 2.

   Peel and finely dice the shallot and garlic. Sauté in butter, add zucchini and season with salt, pepper, and lemon juice. Stir and cook for 3-4 minutes over medium heat, then set aside.

3. 3.

   For the béchamel sauce melt butter, stir in flour until lightly browned. Gradually whisk in milk and simmer on low heat for 5 minutes. Season with salt, pepper, and nutmeg. Remove from heat and let cool slightly.

4. 4.

   Preheat oven to 180 °C (350 °F) with upper and lower heating. Separate the eggs; gradually fold yolks into the sauce. Beat egg whites until stiff peaks form. Gently fold zucchini and cheese into the sauce, then slowly fold in the beaten whites.

5. 5.

   Grease a 1.5‑l baking dish, pour in the mixture, and bake on the bottom rack for about 45 minutes. Remove from oven and serve immediately.