Zucchini and Tomato Casserole
2 servings
30 minutes
Zucchini and tomato casserole is a tender and juicy dish that beautifully reveals the flavors of fresh vegetables and cheese. Its roots trace back to traditional Russian cuisine, where simplicity in preparation combines with the nutritional value and accessibility of ingredients. The casserole has a harmonious balance of the sweet taste of carrots, the slight acidity of tomatoes, and the softness of baked zucchini. The cheesy crust adds an appetizing texture and richness. This dish can be served as a standalone treat or used as a side for meat and fish dishes. It is perfect for family dinners and is also beneficial for those who prefer light and healthy food. Preparing the casserole does not require complex techniques, and its aroma while baking fills the home with coziness and warmth.
1
Peel the zucchini and remove the seeds
- Zucchini: 300 g
2
Slice the onion, carrot, and tomato into half rings.
- Onion: 1 piece
- Carrot: 1 piece
- Tomatoes: 1 piece
3
Grease the baking dish with oil, add carrots with onions, zucchini, and tomato. Season with salt and pepper and place in the oven for 15 minutes at 200 degrees.
- Carrot: 1 piece
- Onion: 1 piece
- Zucchini: 300 g
- Tomatoes: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
While the vegetables are in the oven, you can prepare the sauce. For this, lightly beat the eggs, add milk, salt, and pepper.
- Chicken egg: 2 pieces
- Milk: 100 ml
- Salt: to taste
- Ground black pepper: to taste
5
When the vegetables are browned, sprinkle with greens, pour with sauce, top with grated cheese and put in the oven for 5-7 minutes.
- Green: to taste
- Milk: 100 ml
- Cheese: 50 g