Zucchini casserole

Ingredients:

• 6 yellow zucchini or squash
• 1 cup chopped onion
• 1 clove garlic, minced
• 1/4 cup parsley, chopped
• 55 g butter
• 2 slices of white bread
• 1 medium bowl of ice water
• 1 egg
• Salt and ground pepper
• 1 cup crumbled graham crackers, or enough to cover the casserole

Preparation:

1. Preheat oven to 175°C.
2. Peel the zucchini and cut into cubes. Boil until soft, 5–7 minutes, then drain. Add 2 tablespoons (30 g) of butter to the pan and fry the onion, garlic, and parsley. Season with salt and pepper.
3. Soak the bread in ice water, squeeze it out, and chop finely. Add it to the pan with the onion and garlic and cook, stirring, for 2–3 minutes. Add the zucchini and cook for another 2–3 minutes, stirring. Remove the pan from the heat. Beat the egg and pour it over the zucchini mixture. Season with salt and pepper, if desired.
4. Transfer everything to a casserole or baking dish. Sprinkle with crushed crackers and scatter with the remaining butter. Bake for 20-25 minutes until golden brown.
   
   Culinary adviceBefore baking, you can freeze the dish for up to 2 days. However, sprinkle the crushed crackers on top just before baking.