Zucchini Casserole
by Editorial Staff
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
- Prepare all required ingredients.
- 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.
- Grate the cheese on a fine grater.
- Cut the tomato into thin slices.
- Sift wheat flour “Ryazanochka” of the highest grade through a sieve.
- Add eggs, flour, finely chopped herbs (I have dill), garlic passed through a press, salt, and ground pepper to the zucchini.
- 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.
- Put tomato circles on top of the zucchini. Bake in the oven for about 1 hour at 180 degrees.
- Sprinkle the zucchini casserole with cheese and bake for another 10 minutes, until a crust forms on the melted cheese.
- You can serve zucchini casserole with tomatoes and cheese both warm and cold, cutting in portions.
Enjoy your meal!
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