Zucchini Italian Recipes
Budin de suchete (Zucchini pie)
INGREDIENTS FOR 6 PEOPLE:
800 gr. small zucchini
1 knob of butter
For the Bechamel sauce
50 gr butter
50 gr plain flour
1 litre of milk
150 gr Asiago Cheese, grated
4 spoons Parmisan cheese, grated
butter for the mould
Slice the zucchini and cook them in a pan with a spoon of butter, salt and pepper.
Don’t cook them too long, only about 10 minutes. Remove from the heat.
Place 50 gr of butter in a saucepan, melt and then add quickly the flour. Cook for 1 minute, then slowly add the glass of milk. Add the Asiago cheese and melt it. Turn the heat off, let it cool down and add 2 spoons of Parmisan cheese.
Add the obtained sauce to the zucchini, mix well and place the mixture in a mold previously buttered and sprinkled with breadcrumbs. Sprinkle with the remaining Parmisan cheese.
Cook in a oven at 200 degree until nice and golden, usually 30 minutes.
This and many other delicious Zucchini Italian recipes are part of our cooking classes in Venice throughout the year, both in Venice in a historical palace or in the countryside.