Pasta casserole with zucchini and cheese sauce

Ingredients

• 100 g Zucchini
• 10 g Onion
• 1/2 clove Garlic
• 80 g Chickpea pasta, BANZA
• 1/2 pcs Egg
• 0.1 g Salt
• 0.05 g Black pepper, ground
• 10 g Parsley, fresh
• 15 g Edam
• 5 g Oilve oil
• 5 g Butter
• 5 g Oat flour
• 80 ml Low fat milk

Method

1. Sauté the chopped onion in the olive oil until translucent, then add the chopped garlic and after a few minutes the zucchini, which has been thoroughly squeezed.
2. Mix together, season with salt and pepper to taste, and cook for a few minutes until tender but still slightly crisp.
3. To make the cheese sauce, heat the butter in a pan, add the flour and fry until light brown.
4. Remove from the heat, add the milk a little at a time, stirring constantly, and whisk with a hand whisk until smooth.
5. Return to the heat, season with salt and pepper to taste and add the grated cheese.
6. Bring to the boil and simmer for a few minutes to make a creamy sauce.
7. Cook the pasta in lightly salted water according to the instructions on the packet and drain.
8. Place the steamed zucchinis in a bowl and add the chopped parsley, cheese sauce and pasta.
9. Mix the beaten eggs into the zucchini-pasta-sauce mixture.
10. Grease a baking dish or Jena dish with butter, pour the mixture into it and sprinkle the top with grated cheese.
11. Bake in a preheated oven over a medium heat until nicely red.
12. Remove from the oven and leave to cool.