Styrian Zucchini and Amaranth Casserole

For the zucchini amaranth casserole, wash the amaranth well and boil it in water with a little salt until the water is absorbed.

In the meantime, wash the zucchini, grate one zucchini and cut the other into thin slices.

Brush a baking dish with a little pumpkin seed oil and line the dish with a few zucchini slices.

Mix the eggs together and stir in the sour cream. Season to taste with a little salt.

Mix the amaranth, shredded zucchini and egg mixture and pour into the baking dish. Cover with the remaining zucchini slices (cut into small pieces if necessary) and sprinkle the cheese on top.

Bake the zucchini and amaranth casserole at 180 °C for about 30 minutes until golden brown.

Preparation Tip:

The zucchini and amaranth casserole goes well with green salad or beetroot salad.

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