Delicious zucchini dish. Be sure to try cooking! Improvisation on the theme “Zucchini pizza”, but, of course, this is not pizza in the classical sense, but rather a zucchini casserole. The recipe is very simple and affordable. I made the squash dough neutral, did not add herbs and spices, and all the taste and aromas were collected in the filling.
Cook: 25 minutes
Ingredients
Zucchini – 400-450 g
Salt – ½ teaspoon
Flour – 4-5 tbsp (with a slide)
Egg – 1 pc.
Sour cream – 1 tbsp
Vegetable oil – for greasing the pan
For the filling:
Tomato – 1 pc.
Sausage – 80 g
Hard cheese – 80 g
Bulb onions – 1/3 pcs.
Fresh basil – 1 sprig
Garlic – 1 clove
Directions
Grate the courgettes on a coarse grater, salt, and mix. Leave the zucchini for 5-7 minutes to let the juice flow.
Cut the sausage and tomato into slices. Cut the onion into thin half-rings. Grate cheese on a coarse grater. Chop the garlic and basil very finely.
Squeeze the zucchini well from the liquid. Add egg and sour cream, salt. Mix. Add flour, kneading a fairly thick dough.
Put the zucchini dough into a skillet, greased with vegetable oil, cover, and fry over medium heat for 10 minutes. Flip the squash pancake.
Place the garlic and basil on a squashed pancake. Sprinkle with half the cheese on top. Then put the tomatoes (salt a little). Spread the onion and sausage on top. Sprinkle with the remaining half of the cheese. Then you can continue cooking in a pan. To do this, pour some water under the squash base and cover it with a lid. Thanks to the steam that forms, the cheese will melt faster.
Or you can put the zucchini “pizza” on a baking sheet and bake in the oven for 5 minutes, until golden brown.
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Ingredients
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