THE MENU ZUCCHINI ASPARAGUS CASSEROLE IMPROV

This is just a good idea. Slice unpeeled zucchini lengthwise thin. Layer part of this on the bottom of a large casserole at least 2, preferably 3, inches deep.

 

Next layer tender asparagus (only lightly trimmed ends) alternating thick and thin ends as you go.

 

Then another layer of zucchini.

 

Then spread a layer of sauteed onion and crushed garlic in olive oil.

You could spread a layer of leftover ratatouille, or marinara sauce, if you have it.

 

You can add a layer of shredded cheese of any type on top of this.

 

Finally spread a layer of bechamel sauce, with two beaten egg yolks whisked into it, on top. This top layer turns into a kind of savory custard or flan layer when baked.

 

Bake in a 350 F oven for 45 minutes. Let set.

This is a dish even Robin Ellis would not be embarrassed to serve.