Zucchini and Cauliflower Casserole

by Editorial Staff

Cauliflower and zucchini casserole in egg and sour cream filling is a wonderful dish for every day in the fresh vegetable season. The casserole turns out to be hearty, tender, juicy, with a ruddy cheese crust! 

Cook: 55 minutes

Servings: 4

Ingredients

  • Zucchini – 300 g (2 pcs.)
  • Cauliflower – 300 g
  • Sour cream – 180 g
  • Eggs – 2 pcs.
  • Hard cheese – 80 g
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Disassemble the cauliflower into small inflorescences and rinse.
  2. Pour water into a saucepan, bring to a boil, and salt. Place the cauliflower in boiling water and cook for 4 minutes after boiling again. Drain the water (put the cabbage on a sieve). Turn on the oven to heat up to 180 degrees.
  3. Rinse the zucchini, wipe dry, trim the edges. You do not need to peel off young zucchini. Cut the courgettes into small cubes.
  4. Place the sliced ​​zucchini and boiled cauliflower in a bowl. Season with salt and pepper, stir. Place vegetables in a baking dish.
  5. To pour, combine eggs and sour cream in a bowl. Stir eggs with sour cream with a fork until smooth.
  6. Pour the sour cream and egg mixture over the vegetables. Send the form with vegetables to an oven preheated to 180 degrees and bake for 25 minutes.
  7. Grate the cheese on a coarse grater. After the indicated time, remove the form from the oven and sprinkle the grated cheese on the casserole.
  8. Place the casserole back in the oven and cook for another 10 minutes, or until the cheese is golden brown.
  9. The zucchini and cauliflower casserole is ready. Cut the casserole into portions and serve hot or warm.

Bon Appetit!

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