Zucchini cheese casserole
Today we have a zucchini cheese casserole with cheese in the oven. It's filling even though it doesn't contain meat. A great seasonal dish with zucchini and fresh herbs. The casserole is juicy and very tasty, with a golden cheese crust.
Equipment
- 1 teaspoon
- 1 tablespoon
- 1 knife
- 1 mix bowl
- 1 grater
- 1 baking dish
Ingredients
- 500 g zucchini
- 2 pcs egg
- 3 tbsp semolina
- ⅖ tsp salt
- 100 g feta cheese
- 1 tbsp sour cream
- 1 tbsp ketchup
- 50 g cheese hard
- 1 bunch dill
- 1 clove garlic
- 0.5 tsp vegetable oil
Instructions
- Prepare everything necessary. The skin and core of a young zucchini can be used entirely. If the skin is tough and the seeds have become hard, then they should be cut out, leaving only the walls.
- Grate the flesh on a coarse grater, salt and mix. After 5 minutes, squeeze out the liquid, there will be quite a lot. Transfer to a bowl.500 g zucchini
- Crack the eggs, add the semolina.2 pcs egg, 3 tbsp semolina
- Diced feta cheese, finely chopped garlic and dill.100 g feta cheese, 1 clove garlic, 1 bunch dill
- Mix.
- Grease the baking dish with vegetable oil and sprinkle with semolina. Spread the zucchini batter. Coat with a mixture of ketchup and sour cream. Sprinkle with grated cheese.1 tbsp sour cream, 1 tbsp ketchup, 50 g cheese, ⅖ tsp salt
- Bake in the oven at 160 degrees Celsius for 25-30 minutes. The cheese should brown slightly. The zucchini casserole with feta cheese and herbs is ready. Allow to stand for at least 10 minutes before serving. It won't cool down much during this time, but the structure will become slightly denser and it can be neatly sliced.0.5 tsp vegetable oil
Nutrition
Calories: 51kcalCarbohydrates: 3gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 89mgPotassium: 228mgFiber: 1gSugar: 2gVitamin A: 267IUVitamin C: 15mgCalcium: 73mgIron: 0.4mg