Vegetable casserole with zucchini and carrots
4 servings
60 minutes
Vegetable casserole made from zucchini and carrots is a light, nutritious dish that combines the softness of zucchini with the sweet note of carrots. In Russian cuisine, casseroles hold a special place as a convenient way to prepare vegetables while preserving their taste and beneficial properties. The casserole turns out tender with a golden crust thanks to the sour cream-egg filling. Semolina makes the texture denser yet airy. This dish is perfect as a light dinner on its own or as a side dish for meat and fish dishes. Serving it with sour cream adds softness, while grated cheese adds zest. The casserole fits perfectly into the menu of those who follow healthy eating and will be an excellent option for children as it is not only healthy but also incredibly tasty.
1
Peel the zucchini and grate it on a coarse grater. Leave the zucchini and wait for it to release water. Drain the excess water; this is very important, otherwise the casserole will be watery.
- Zucchini: 500 g
2
Grate the carrot on a fine grater.
- Carrot: 1 piece
3
Add carrots, 2 eggs, salt, pepper, and spices to the zucchini. Mix well.
- Zucchini: 500 g
- Carrot: 1 piece
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Seasonings: to taste
4
Add semolina to the vegetable mix and mix well.
- Semolina: 150 g
5
Grease the baking tray with vegetable oil.
- Vegetable oil: 1 tablespoon
6
Place the vegetable mixture on the baking tray.
7
Crack an egg into a small bowl, add sour cream. Whisk well. Cover the casserole with this mixture.
- Chicken egg: 3 pieces
- Sour cream: 2 tablespoons
8
Bake the casserole in a preheated oven at 180 degrees for 30-40 minutes.
9
Serve with sour cream. Optionally, you can sprinkle with grated cheese.
- Sour cream: 2 tablespoons
10