Zucchini casserole with tomato, pepper and cheese
6 servings
60 minutes
Zucchini casserole with tomatoes, peppers, and cheese is a light yet rich dish that embodies the best features of Russian cuisine. It can be seen as a modern interpretation of vegetable casseroles made in ancient times using seasonal products. Tender layers of zucchini, sweet peppers, and juicy tomatoes baked under a golden crust of aromatic cheese create a harmonious blend of flavors. This dish is perfect for a light dinner or healthy lunch and its vibrant colors will adorn any table.
1
Prepare the vegetables.
2
Slice the zucchini into rounds.
- Courgette: 4 pieces
3
Cut the tomato into half rings.
- Tomatoes: 2 pieces
4
Clean the pepper.
- Sweet pepper (capsicum): 3 pieces
5
Cut into rings.
6
Place zucchini at the bottom of the mold.
- Courgette: 4 pieces
7
To salt.
- Herb salt: 1 tablespoon
8
Next, lay out the pepper rings.
- Sweet pepper (capsicum): 3 pieces
9
Then place the tomato and salt it.
- Tomatoes: 2 pieces
- Herb salt: 1 tablespoon
10
Then lay out the pepper again.
- Sweet pepper (capsicum): 3 pieces
11
Again zucchini and so on, layer them until the vegetables run out.
- Courgette: 4 pieces
12
Grate the cheese on a coarse grater.
- Cheese: 150 g
13
Sprinkle grated cheese on the top layer (here is the tomato).
- Cheese: 150 g
14
Add a little vegetable oil.
- Vegetable oil: 100 ml
15
Place in the oven for 35-40 minutes at 180 degrees.
16
Take the finished dish out of the oven.
17
Chop the greens.
- Fresh herbs: to taste
18
Sprinkle the finished casserole with chopped greens.
- Fresh herbs: to taste
19
Let it cool down a bit.
20
Serve in portions at the table.
