Zucchini Casserole – Greek

A bean recipe for every taste:

Clean the beans, cut them in half and then cook them al dente in boiling salted water. Rinse the zucchini, quarter and cut into small pieces, which are then cooked in the salted water with the beans for about two more minutes. Drain the vegetables, cool and drain well. Stir the breadcrumbs and eggs in a baking bowl, add the kitchen herbs, finely diced feta cheese, fresh goat cheese and Parmesan, season heartily with salt and pepper. Mix the eggs and cheese with the vegetables, place in a gratin dish coated with olive oil and bake for about half an hour in a heated oven (180 °C) until golden brown.

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