A bean recipe for every taste:
Cut zucchini into sticks and steam until tender. Add the garlic and the aromatic herbs, season with salt and season with pepper.
In another frying pan, heat the butter, add the flour, deglaze with milk and heat gently while stirring. Then add the cheese, stir in the cream and the egg yolks.
Whip the egg whites until stiff and fold in, season with salt, pepper and a pinch of nutmeg.
Mix the sauce with the zucchini and put the whole amount in an ovenproof dish, (*) sprinkle with breadcrumbs, then drizzle with olive oil and bake at a moderate temperature for about 15 to 20 minutes.
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