Zucchini Casserole with Leafy Salad

Ingredients

• 1 Shallot
• 1 Garlic clove
• 1 tsp butter
• 0.5 tsp flour
• 0.25 l Vegetable broth
• 0.25 l milk
• Salt
• Pepper (freshly ground)
• nutmeg
• 500 g zucchini
• 1 red bell pepper
• 125 g starchy boiling potatoes
• 125 g potatoes
• 50 g finely grated Emmental cheese
• butter (for greasing the dish)
• 2 tbsp grated Parmesan cheese
• 2 tbsp breadcrumbs
• butter flakes (for topping)
• 1 bundle arugula
• 0.5 radicchio
• 0.5 head lettuce
• 3 tbsp white wine vinegar
• 5 tbsp olive oil
• 1 tsp medium-hot mustard
• Salt
• Pepper (freshly ground)
• 1 pinch sugar

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Peel and finely chop the shallot and garlic. Sauté in butter, dust with flour, cook until pale yellow, then pour in vegetable broth and milk. Whisk vigorously with a whisk so no lumps form. Bring the sauce to a boil, season with salt, pepper, and nutmeg, then set aside.

3. 3.

   Wash the zucchini, trim ends, slice lengthwise into 5 mm thick rounds. Wash the bell pepper, halve, deseed, and cut into long strips. Peel, wash, and grate the potatoes and sweet potatoes roughly. Mix them with the sauce and fold in grated Emmental cheese. Layer alternating sheets of zucchini and potato mixture in a greased baking dish, finishing with sauce on top. Combine Parmesan and breadcrumbs, sprinkle over the casserole, add butter flakes, and bake in the preheated oven for 35-40 minutes, covering if necessary.

4. 4.

   Clean, wash, and dry the salads. Tear large leaves into bite-sized pieces. Whisk vinegar, oil, mustard, salt, pepper, and a pinch of sugar to make a dressing. Toss the salad with the dressing, arrange on plates beside the casserole, and serve immediately.