Vegetarian

Courgette Casserole with Spinach Salad

Vegetarian
Portions2 peopleChangeTiming 34 minsView
Ingredients11 IngredientsViewSwitzerland38 % localView
  • 1.5  tablespoons apple vinegar
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  • 1  tablespoon butter
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  • 2  courgettes
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  • 1  teaspoon dried oregano
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  • 2  eggs
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    Foodsave tip

    Eggs can easily be kept 1 week beyond the "Best by" date if they are stored in the fridge (a constant temperature is important). Use the egg test in the video below to find out whether an egg is still good for consumption.

    Watch the Egg Test
    Egg colour

    The colour of an egg is determined by the chicken's genetic background. The colour of a hen's earlobes (not the colour of the feathers) give an indication of the colour of the hen's eggs. Both white and brown eggs have identical taste and nutritional values.

  • 150  grams fresh spinach leaves
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  • 100  grams gruyère
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    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 2  grams salt
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  • 0.5  teaspoon salt
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  • 50  millilitres single cream
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  • 2  tablespoons sunflower oil
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  • 30  millilitres whole milk
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Preheat oven to 220 degrees Celsius
Grease a baking dish with 1 tablespoon butter
Wash 2 courgettes and cut into slices of about 0.5 cm
Add 2 eggs, 50 millilitres single cream, 1 teaspoon dried oregano and 0.5 teaspoon salt to a small bowl and stir until well combined
Arrange the courgette slices in the baking dish and pour the egg mixture over them
Grate 100 grams gruyère over the courgettes
Cover the baking dish with aluminium foil and bake for 12 minutes
Remove the aluminium foil and bake the casserole for another 12 minutes until golden brown
Wash 150 grams fresh spinach leaves and drain them in a colander
Add 2 tablespoons sunflower oil, 1.5 tablespoons apple vinegar, 30 millilitres whole milk and 2 grams salt to a large bowl and mix until the sauce is well combined
Add the spinach into the bowl and toss the salad with the sauce
Serve the casserole together with the spinach salad
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Courgette Casserole with Spinach Salad

Courgette Recipes

A baking dish filled with a cheese-topped courgette casserole
Timing 34 mins
Portions2 people
Ingredients11 Ingredients

Ingredients

  • 1.5  tablespoons apple vinegar
  • 1  tablespoon butter
  • 2  courgettes
  • 1  teaspoon dried oregano
  • 2  eggs
  • 150  grams fresh spinach leaves
  • 100  grams gruyère
  • 2  grams salt
  • 0.5  teaspoon salt
  • 50  millilitres single cream
  • 2  tablespoons sunflower oil
  • 30  millilitres whole milk

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Tools

  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 colander
  • 1 large bowl
  • 1 small bowl
  • 1 baking dish
  • 1 aluminium foil

Courgette Casserole with Spinach Salad

Courgette Recipes

Instructions

Preheat oven to 220 degrees Celsius
Grease a baking dish with 1 tablespoon butter
Wash 2 courgettes and cut into slices of about 0.5 cm
Add 2 eggs, 50 millilitres single cream, 1 teaspoon dried oregano and 0.5 teaspoon salt to a small bowl and stir until well combined
Arrange the courgette slices in the baking dish and pour the egg mixture over them
Grate 100 grams gruyère over the courgettes
Cover the baking dish with aluminium foil and bake for 12 minutes
Remove the aluminium foil and bake the casserole for another 12 minutes until golden brown
Wash 150 grams fresh spinach leaves and drain them in a colander
Add 2 tablespoons sunflower oil, 1.5 tablespoons apple vinegar, 30 millilitres whole milk and 2 grams salt to a large bowl and mix until the sauce is well combined
Add the spinach into the bowl and toss the salad with the sauce
Serve the casserole together with the spinach salad