Light Zucchini Casserole with Feta Cheese
by Editorial Staff
A light zucchini casserole with feta cheese can be made for dinner or breakfast. The casserole has a pleasant, delicate texture and a pronounced cheese flavor.
Servings: 2
Ingredients
- Zucchini – 1 pc.
- Bryndza – 80 g
- Egg – 1 pc.
- Flour – 2 tbsp
- Sour cream – 50 ml
- Garlic – 2 cloves
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying
Directions
- Wash the zucchini, cut into cubes. Mix the chopped zucchini with 1 tablespoon. a spoonful of flour.
- Heat a little oil in a frying pan, add the zucchini and fry until light brown. Season with salt, pepper, add garlic, passed through a press, and fry for another 1-2 minutes. Add the amount of salt taking into account the salinity of the feta cheese.
- Mash the cheese with a fork, add the egg, and mix. Add sour cream, stir. Pour in 1 tablespoon. a spoonful of flour, mix again. Layout the fried zucchini. Mix the cheese mass with the courgettes.
- Place in a baking dish and place in the oven. Cook the casserole at 180 degrees for 35-40 minutes, until pleasant golden brown. If the top of the casserole darkens rapidly, cover the dish with a lid or foil.
- Remove the prepared zucchini casserole with feta cheese from the oven. Serve hot or chilled.
Enjoy your meal!
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