#MySummerKitchen Part 23 #ZucchiniSurplus #ZucchiniRecipes ➡️ Zucchini and Potato Casserole with Goat Cheese ⬅️ ...Due to a lack of attention, a few zucchini have actually grown to monumental sizes 😁... but they’re actually perfect for a tasty casserole. I still had a few jacket potatoes in the fridge, some blanched Daubenton cheese, zucchini, and the scraped-out cores from the mustard pickles... ▪︎Scoop out the spongy flesh from the giant zucchini with a tablespoon, chop it coarsely, and boil it together with the cores from the mustard pickles for 15 minutes. Then purée and press through a sieve using a ladle. What remains is a creamy liquid, which I usually turn into a Far Eastern-style soup… This time, however, it becomes an ingredient in a: ▪︎ Special béchamel sauce with goat cheese. Melt butter in a pot. Add enough flour to make a really thick béchamel sauce! Stir in the milk and let it simmer briefly. Stir in the cucumber and zucchini “soup” and let it simmer a little longer. Season to taste with salt, pepper, vegetable broth powder, and Piment d’Espelette. Add a few slices of goat cheese to the sauce and let them melt. ▪︎Fill the baking dish Slice the potatoes and zucchini Arrange them upright in alternating layers in a buttered baking dish, season with salt, pepper, and vegetable bouillon powder Sprinkle chopped onions, garlic, halved cherry tomatoes, coarsely chopped Daubenton cheese, and a generous amount of coarsely chopped basil leaves on top Pour the cucumber-zucchini béchamel sauce over the top, Place the casserole in the oven uncovered, set to 180°C convection, and bake until the top is nicely browned! Serve lukewarm with #tomato salad It’s in the nature of the ingredients that quite a bit of liquid forms during braising, but thanks to the thick consistency of the béchamel, this isn’t a problem at all! 😋