Macaroni cake with zucchini and feta
Ingredients
Instructions
- 500 g Macaroni type pasta
- 80 cl Tomato coulis
- 2 zucchini
- 2 red peppers
- 30 g butter
- 30 g Flour
- 37,5 cl Milk
- 100 g Feta cheese
- 2 tbsp. Olive oil
- 2 tbsp. neutral oil
- 4 tbsp. fine breadcrumbs
- 1 sprig of basil
- Salt
- Pepper
- Cook your pasta in a large volume of boiling salted water according to the instructions on the packet. Drain it.
- Wash the zucchini, remove the ends, cut slices around the central seeds, cut these slices into small cubes.
- Wash your peppers, cut them in 2, remove the stalks, remove the seeds and all the white ribs, cut the flesh into small cubes.
- Fry the diced peppers in olive oil with a little salt for 5 minutes.
- Add the zucchini and cook for another 5 minutes. Reserve some of your pan-fried mixture for decoration.
- In a saucepan, melt the butter. Add the flour and mix over low heat for 2 minutes. Gradually pour the milk over the butter/flour mixture while whisking. Cook for 5 minutes.
- Crumble the feta cheese, taking care to keep a little for decoration.
- In a salad bowl, mix the pasta with the béchamel sauce, the fried vegetables, the tomato coulis, the feta cheese, salt and pepper.
- Oil a baking pan, then press the breadcrumbs into the pan.
- Fill your mold with pasta, packing it well. Cover with parchment paper.
- Bake at 160 °C for 50 minutes.
- Let cool slightly before removing from the pan.
- Decorate your cake with fried vegetables, crumbled feta cheese and a few basil leaves.
Macaroni cake with zucchini and feta
Today we offer you the following recipe: Macaroni cake with zucchini and feta
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Macaroni cake with zucchini and feta Recipe – Macaroni cake with zucchini and feta Recipes
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