Young Zucchini Casserole with Cheese and Yoghurt

A casserole with young zucchini or zucchini is a summer favorite. Cheese, vegetables, yogurt - simple and satisfying

Ingredients

• zucchini 3 pcs.
• butter 20 g
• yogurt 150 ml
• mozzarella balls 2 pcs.
• hard cheese 150 g
• garlic 3 pcs.
• salt
• pepper
• Provencal herbs
• chili 1 pinch (s)

Directions

1. Cut the courgettes into thin slices. Grate the whole cheese on a coarse grater. Squeeze garlic into yogurt, add salt and pepper with herbs.
2. You can skip the second step, but my zucchini is very watery, and I don't like liquid in casseroles. Therefore, I sprinkle the slices with salt, put them in a colander and weigh them out of water for half an hour. This is for my taste, but completely optional.
3. Grease the mold with butter, lightly sprinkle with cheese. Arrange zucchini slices randomly or in concentric circles, sprinkle with cheese mixture. There were three such layers for my form. Pour the latter with the yoghurt mixture and sprinkle with cheese.
4. Bake for about 30 minutes at 200-210 C, preferably on the lower level of the oven