Zucchini Casserole

For the zucchini casserole, first slice the potatoes and boil in salted water until soft. Finely chop the onion, sauté in olive oil until translucent. Cut the carrots and peppers into small pieces and add them. Press garlic into it.

Wash zucchini (remove hard skin if necessary) and cut into small cubes. Add, season, steam briefly and pour in tomato sauce. Simmer until the vegetables are firm to the bite.

Meanwhile, cook the pasta in the potato water until al dente. Brush a baking dish with olive oil, place the potato slices in it and spread the vegetables on top. Put the pasta on top.

For the béchamel sauce, make a roux with olive oil and flour. Extinguish with milk, add cheese – season and let it thicken while stirring constantly. Pour over the casserole and bake in the oven at 200 °C.

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