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The bread casserole is an original and fun way to serve many recipes, especially stews, creams or even desserts.

It is very common to see them prepared in the center of Europe and I love to serve them when I have guests. The idea that the food is so delicious you can literally can eat even the plate adds a nice touch to dinner 😉

In addition, bread keeps heat very well so I think it is a great option for warm creams that we like to eat so much during the winter. Of course, don’t forget to place a plate under the bread in case there is an unexpected leak!

Consistency in the bread is the key

The most important thing when making this recipe is to choose the bread wisely. It has to be a bread that has a somewhat hard texture. As always, I chose the gluten-free version with some delicious scones from our friends at Leon The Baker.

In addition, it is a good idea to heat it in the oven after emptying it, this will help it be crispier and more resistant.

Nut butters, an ally for stews

As I have mentioned many times, nut butters are not only a perfect option for toasts or pouring over fruit for a snack. I also use these buttera to cook. One of my secrets to achieving a creamier result in my vegetable purees is to add a warm nut butter.

This time I have chosen the Cashew Nut butter, a dried fruit full of beneficial properties: did you know that cashews help control anxiety, calm the nervous system and also help control bad cholesterol?

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Zucchini Cream in bread casserole

Course Tags dinner, Soup
Keyword zucchini, bread casserole, cream of zucchini
Servings 4


  • 3-4 zucchini
  • 2 leeks
  • Vegetables soup
  • 1 cup cashew cream
  • 1 cup of coconut milk
  • extra virgin olive oil
  • Salt
  • Pepper
  • grated fresh ginger
  • Hemp seeds
  • mozzarella + parmesan cheese
  • chopped chives


  1. Make a hole on top of the bread, and remove the lid. Empty the crumbs carefully so that the walls are not too thin.

  2. Bake the empty bread for a few minutes to make it more crisp and resistant.

  3. Meanwhile, peel and slice the zucchini.

  4. Clean the leeks and chop them very finely.

  5. Put olive oil in a pot and sauté the leek and ginger until it begins to be transparent.

  6. Add the zucchini and stirrer for a couple of minutes.

  7. Add the broth, salt, pepper and bring to a boil. Lower the heat and heat for 20 minutes.

  8. After that time, add the cashew cream and coconut milk.

  9. Beat very well.

  10. Fill the loaves with the zucchini cream and garnish with cheese and hemp seeds.

  11. Return to the oven for 10 minutes with the option of gratin.

  12. Garnish with chopped chives.

Niklas Gustafson
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Niklas Gustafson

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