Zucchini casserole with mushrooms
6 servings
60 minutes
Zucchini casserole with mushrooms is a harmony of tenderness and aroma embodied in European cuisine. Its roots can be found in traditional vegetable casseroles popular in many European countries. The light taste of zucchini pairs perfectly with the rich notes of mushrooms and the sweetness of baked onions. The cheesy crust adds an appetizing crunch to the dish, while thin slices of tomatoes add freshness. It’s an ideal option for a light dinner or lunch that decorates the table with its golden appearance and pleasant aroma. Served warm, juicy, and slightly stretchy thanks to the cheese, this casserole is perfect for those who appreciate simplicity in cooking without sacrificing flavor, as well as for lovers of healthy and tasty food. This dish is not only nutritious but also cozy, creating an atmosphere of home warmth.
1
Grate the zucchini and drain the excess liquid.
- Zucchini: 1 piece
2
Add egg, baking soda, and flour, and mix the dough well. The dough should be like zucchini pancakes, meaning it should not run off the spoon but drip.
- Chicken egg: 1 piece
- Baking soda: 1 teaspoon
- Wheat flour: 2 tablespoons
3
Grease the baking dish with vegetable oil, add 2/3 of the dough, level it, and bake for about 15 minutes at 200º until a golden crust forms.
- Vegetable oil: 2 tablespoons
4
For the filling, chop the onion and mushrooms, then sauté. When the zucchini casserole is browned, take it out, add the mushrooms with onions, tomato slices, pour the remaining batter over it and sprinkle with grated cheese.
- Onion: 1 piece
- Fresh button mushrooms: 100 g
- Tomatoes: 1 piece
- Wheat flour: 2 tablespoons
- Rossiysky cheese: 50 g
5
Bake the zucchini casserole until golden brown.
6
Serve the dish warm.
