Zucchini Casserole

A delicious recipe for vegetable zucchini casserole with tomatoes, under a cheese crust. Zucchini casserole is prepared simply from the most popular products. Everything worked out great for me, I liked the casserole. I cooked it with Ryazanochka wheat flour.

Ingredients

• Zucchini – 600 g (1 large)
• Tomato – 150 g (1 large or 2 small)
• Hard cheese – 100 g
• Baking wheat flour “Ryazanochka” of the highest grade – 150 g (5 tablespoons)
• Eggs – 2 pcs.
• Garlic (optional) – 1 clove
• Fresh or dried herbs (optional) – to taste
• Salt to taste
• Ground black pepper – to taste
• Vegetable oil – for lubricating the mold

Directions

1. Prepare all required ingredients.

   

2. Wash the zucchini (if it is young, you do not need to peel the skin) and grate it on a coarse grater. Season with salt and leave for 5 minutes. Then squeeze lightly and drain the excreted zucchini juice.
3. Grate the cheese on a fine grater.
4. Cut the tomato into thin slices.
5. Sift wheat flour “Ryazanochka” of the highest grade through a sieve.
6. Add eggs, flour, finely chopped herbs (I have dill), garlic passed through a press, salt, and ground pepper to the zucchini.

   

7. The baking dish must be chosen so that the zucchini mixture is not more than 5 cm thick. Slightly grease the dish with vegetable oil and put the zucchini mixture in it.
8. Put tomato circles on top of the zucchini. Bake in the oven for about 1 hour at 180 degrees.

   

9. Sprinkle the zucchini casserole with cheese and bake for another 10 minutes, until a crust forms on the melted cheese.
10. You can serve zucchini casserole with tomatoes and cheese both warm and cold, cutting in portions.

    

Enjoy your meal!