Casserole with Carrots and Zucchini

Stir eggs, whipped cream and grated cheese into the bechamel sauce. Rinse and dry the basil and chop finely. Rinse and clean the vegetables, remove the peel from the carrots and cut into very fine sticks. Cut the zucchini, unpeeled, into very fine sticks as well. Mix the basil and the vegetables into the sauce.

Preheat the oven to 225 °C. Butter a shallow baking dish and pour the vegetable mixture into it. Bake in the oven for half an hour, then reduce the temperature to 180 °C and finish the casserole in another 10 to 15 minutes.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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