Zucchini Casserole

1. 1 Zucchini≈ $3.00 per kg 200 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Wheat flour 30 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Mayonnaise 20 g
6. 6 Hard cheesepack 200 g ≈ $2.70 20 g
7. 7 Olive oil 10 ml
8. 8 Tomatoes≈ $4.67 per kg 80 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate the zucchini¹ on a box grater, sprinkle with salt, and let sit for 5 minutes, then gently squeeze out excess moisture.

2. Add an egg and flour, adding a little water if needed, and mix until smooth.

3. Spoon the batter onto a hot oiled skillet and fry the pancakes for 3 minutes per side until golden brown.

4. Mince the garlic⁴ finely, mix with mayonnaise and grated cheese until smooth.

5. Slice the tomatoes⁸ into rounds.

6. Spread a pancake with the filling, top with a tomato⁸ ring, cover with another pancake, and repeat with all pancakes. Chill for 10 minutes.