Zucchini and Apple Casserole
Zucchini and apples give this casserole a juicy texture, while olives and walnuts add a vivid savory and nutty contrast. Parsley and iceberg lettuce keep the vegetable mixture fresh.
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Inventory: Oven
377
Servings: 6 (1 serving ≈ 171 gram)
Digestion time: 3 hour
Peel the zucchini (500 g) and apples (300 g), then cut them into thin slices.
Halve the olives (50 g), and chop the iceberg lettuce (50 g) and parsley (10 g).
Mix the prepared vegetables and apples with olive oil (30 g) and table salt (3 g).
Transfer the mixture to a baking dish and sprinkle with walnuts (60 g) and almond flour (20 g).
Bake at 180°C for 35 minutes, until the zucchini is tender and the surface is browned.
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