Leek and Zucchini Casserole

For the leek and zucchini casserole, briefly sauté the leeks in 1 tablespoon of oil. Mix the leeks with the salami and the rice, season with salt and pepper.

Brush a baking dish with the remaining oil. Layer the leek mixture alternately with the zucchini slices. Season each layer with salt and pepper and sprinkle with the chopped lemon balm.

Pour the soup and the cream over the casserole and cook in the preheated oven for 45 minutes at 200 °C.

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