Vegetarian zucchini casserole
6 servings
60 minutes
Vegetarian zucchini casserole is a true embodiment of simplicity and flavor in Russian cuisine. A light, tender, and aromatic dish that is perfect for the summer season. Zucchini adds juiciness to the casserole while basil adds a spicy note. Onions and garlic enrich the flavor with depth, and eggs bind the ingredients together creating an airy structure. The casserole has a golden crust and pairs wonderfully with sour cream, adding softness and a creamy texture. Historically, such dishes emerged as a way to utilize seasonal vegetables, creating nutritious and healthy meatless recipes. It is great for a light dinner or festive table, delighting with its delicate taste and health benefits. It can be served as a standalone dish or side dish while enjoying the harmony of flavors and textures.
1
Chop the onion into cubes and sauté in a small amount of olive oil until golden brown.
- Onion: 2 pieces
- Olive oil: to taste
2
While the onion is frying, grate the zucchini on a coarse grater and squeeze it well.
- Zucchini: 4 pieces
3
Add half of the grated zucchini to the onion and simmer on low heat until all the liquid evaporates, seasoning with salt to taste.
- Zucchini: 4 pieces
- Salt: to taste
4
Whisk the eggs (with a fork or mixer — whatever is convenient :) ) and add the second half of the grated zucchini (well squeezed :) ). Mix, add basil to taste, salt, pepper, and the sautéed mixture of onion and zucchini. Stir quickly so the eggs don't set :)
- Chicken egg: 4 pieces
- Zucchini: 4 pieces
- Dried basil: to taste
- Salt: to taste
- Ground black pepper: to taste
5
We grease the baking pan with olive oil and fill it with our mixture. I covered it with a lid for better baking :)
- Olive oil: to taste
6
Bake at 180 degrees for 40 minutes until a golden crust forms on the edges.
7
We wait for it to cool a bit, plate it, and add some sour cream :)
- Sour cream: to taste