Thursday, September 10, 2009

Mediterranean Zucchini Casserole

500 g small zucchini
100 g grated parmesan
100 g mozzarella
250 g puff pastry
3 T. pesto
1 small branch of mint
2 cloves garlic
2 eggs + one egg yolk
1 T. olive oil

Grate the zucchini, salt and let drain in a sieve for 10 minutes. Sop up liquid with a paper towel.

In a large bowl, mix zucchini with parmesan, diced mozzarella, lightly beaten eggs, pesto, minced garlic, and minced mint. Salt and pepper.

Place in a 9x13" pan and roll out pastry to cover. Make several small slits in pastry with a knife. Brush pastry with remaining egg yolk.

Bake at 400 degrees for 25 minutes or until top is lightly puffed and golden.

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