Mini casseroles with vegetables and mozzarella
2 servings
30 minutes
Mini casseroles with vegetables and mozzarella are a refined dish of Italian cuisine that combines the tenderness of vegetables, the freshness of greens, and the creamy softness of mozzarella. Historically, casseroles hold a special place in traditional Italian cooking as light and nutritious meals for family gatherings. In this recipe, zucchini and sweet peppers add fresh flavor and brightness, cottage cheese contributes a delicate texture, while cherry tomatoes and mozzarella complete the composition with aromatic juiciness. The dish is perfect for breakfast or a light dinner, especially when paired with crispy toasts and greens. It is easy to prepare and delights not only with its taste but also with its aesthetic presentation. Ideal for those who appreciate simplicity in cooking without compromising on flavor sophistication.
1
Preheat the oven to 200°C.
2
Grease the baking dishes with butter.
- Butter: 1 tablespoon
3
Peel the zucchini, grate it, and add salt.
- Courgette: 250 g
- Salt: to taste
4
In a large bowl, combine the prepared zucchini, cottage cheese, diced bell pepper, and finely chopped herbs. Mix well.
- Courgette: 250 g
- Curd cheese (tvorog): 100 g
- Red sweet pepper: 0.5 piece
- Chopped dill: 2 tablespoons
5
Crack the eggs into a separate bowl and whisk them with a fork. Add sour cream, salt, and pepper.
- Chicken egg: 2 pieces
- Sour cream: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
6
Combine both mixtures.
7
Distribute the obtained mass into molds; on top, add halved cherry tomatoes and sliced mozzarella.
- Cherry tomatoes: 3 pieces
- Mozzarella cheese: 50 g
8
Bake for 20 minutes until golden brown. The casserole will slightly sink when you open the oven.
9
Serve immediately with crispy toasts and greens.
