Zucchini casserole
3 servings
50 minutes
Zucchini casserole is a delicate, aromatic dish of European cuisine that captivates with its lightness and rich flavor. Zucchini, with its fresh, slightly sweet note, pairs wonderfully with the softness of mozzarella and the spiciness of hard cheese. The addition of onion gives the dish a slight sharpness, while the airy dough soaked in milk and olive oil creates the perfect texture. This dish is ideal for a cozy family dinner, a light snack, or a festive table. Zucchini casserole is not just a culinary creation but an opportunity to enjoy the harmony of flavors and healthy ingredients since zucchinis are rich in vitamins and fiber while cheese adds richness to the dish. It can be served with herbs and sour cream sauce to emphasize its softness and aroma.
1
Preheat the oven to 200 degrees.
2
Peel the zucchini. Grate the mozzarella and zucchini on a medium grater, finely chop the green and onion. Mix.
- Baby courgettes: 250 g
- Onion: 0.5 piece
- Spring onion: 100 g
- Mozzarella cheese: 70 g
3
Pour flour into a bowl, add baking powder, milk, and mix until smooth. Break the eggs, then add olive oil, salt, and pepper and mix.
- Wheat flour: 0.5 glass
- Skimmed milk: 0.6 glass
- Chicken egg: 2 pieces
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Take a mold, grease it with olive oil, and pour in the vegetables with cheese.
- Olive oil: 1 tablespoon
5
Pour the batter and sprinkle the casserole with grated parmesan. You can use any other hard cheese. Place in a preheated oven and bake for 30-40 minutes.
- Hard cheese: 100 g
