Delicate, Hearty, Juicy Courgette Dish
by Editorial Staff
Delicate, hearty, juicy courgette dish. The casserole can be served hot or cold. Try it!
Cook: 1 hour 25 minutes
Servings: 8
Ingredients
- Zucchini (or zucchini) small – 3-4 pcs. (about 900 g)
- Hard cheese – 150 g
- Medium onions – 2 pcs.
- Medium carrots (optional) – 150 g
- Dill greens – 20-30 g
- Eggs – 4 large or 5 small
- Vegetable oil – 0.5 cups (about 100 g)
- Flour – 150 g
- Baking dough – 1 teaspoon
- Salt to taste
- Pepper to taste
Directions
- Wash the zucchini, grate on a coarse grater with the peel (if the peel is thin), and put in a colander to drain the excess juice (you can squeeze it out with your hands).
- Peel the onion, cut it into half rings. Grate carrots (you can do without carrots). Fry a little in a preheated pan with a little oil (over medium heat for about 5-7 minutes).
- Grate the cheese, finely chop the dill. Add cheese and dill to the courgettes. Add the fried onions and carrots there. Season with salt and pepper. Mix. Beat eggs lightly.
- Add vegetable oil, flour, and baking powder to the eggs. Stir the dough until smooth. Pour the dough into the squash.
- Mix well. Grease a baking dish (about 30 cm in size). Pour the dough into a mold and smooth the surface.
- Bake in a preheated oven at 180-200 degrees for about 40 minutes (focus on your oven). Allow the courgette casserole to cool after baking.
Bon Appetit!
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