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

  1. 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).
  2. 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).
  3. 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.
  4. Add vegetable oil, flour, and baking powder to the eggs. Stir the dough until smooth. Pour the dough into the squash.
  5. Mix well. Grease a baking dish (about 30 cm in size). Pour the dough into a mold and smooth the surface.
  6. 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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