Vegetable Zucchini Casserole with Tomatoes, Onions and Cheese

A casserole made from juicy vegetables under a fragrant cheese crust can be appetizing. The dish is recommended for those who love vegetable “stories” on the table. We rub the zucchini on a grater, mix it with onions and an egg, lay out the slices of fresh tomato, and sprinkle everything with grated cheese. Light and hearty, this casserole can easily be served for lunch or dinner.

Cook: 20 minutes

Servings: 4

Ingredients

Directions

We wash the zucchini and rub it on a coarse grater. If you get a lot of juice, then you can squeeze the zucchini slightly. Drive a raw egg into a bowl of zucchini.
Peel the onion, rinse and cut into small cubes. Add chopped onion, salt, and ground pepper to taste the zucchini.
Pour flour into the zucchini and mix the ingredients. We turn on the oven to warm up to 190-200 degrees. Grease the baking dish with vegetable oil and put the vegetable mass in it. Wash the tomatoes and cut them into circles or semicircles (depending on the size of the tomato).
Put the tomatoes on top of the vegetable mass and lightly salt. Grate the cheese on a medium grater and sprinkle over the tomatoes. We put the form with vegetables in an oven preheated to 190-200 degrees for 35 minutes.
We wash the dill and chop finely. After the time has elapsed, remove the casserole from the oven, let it cool slightly, and sprinkle with chopped herbs.
Vegetable casserole with zucchini, cheese, onions, and tomatoes is ready. Cut the casserole when it cools down and thickens a little, and serve it to the table.

Enjoy your meal!

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