Zucchini Casserole with Bean Salad

For the zucchini casserole with bean salad, first wash the zucchini, remove the ends and coarsely grate the flesh. Add breadcrumbs, eggs and sour cream. Season with salt and pepper. Pour the mixture into a greased baking dish, sprinkle with cheese and bake at 180 °C for about 20 minutes.

In the meantime, drain the beans and corn. Mix, marinate with a dash of apple cider vinegar and season with marjoram, salt and pepper.

Serve zucchini casserole with bean salad.

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