Zucchini casserole
4 servings
60 minutes
Zucchini casserole is a light, airy dish of Russian cuisine that combines the tenderness of zucchini with the richness of cheese. This recipe is perfect for the summer season when zucchinis are especially juicy and aromatic. Its foundation lies in the simplicity and availability of ingredients, making it a favorite dish in home kitchens. The casserole has a soft, slightly moist texture, and the addition of greens gives it freshness and extra aroma. It can be served as a standalone dish or as a side to meat and fish main courses. The ease of preparation and rich flavor make zucchini casserole an excellent choice for family dinners or cozy breakfasts.
1
Grate the zucchini and squeeze it well.
- Zucchini: 400 g
2
Cut the cheese very finely or grate it, chop the greens.
- Cheese: 100 g
- Fresh herbs: to taste
3
Mix the soda with sour cream and let it sit for 5 minutes.
- Baking soda: 0.5 teaspoon
- Sour cream: 100 g
4
Add eggs, salt, pepper, beat with a fork, add flour, mix.
- Chicken egg: 2 pieces
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
- Wheat flour: 150 g
5
Then transfer the cheese, zucchini, and herbs there and mix.
- Cheese: 100 g
- Zucchini: 400 g
- Fresh herbs: to taste
6
Place in a small diameter mold (grease it).
7
Bake for 40-50 minutes at 180 degrees. Cool down.
